Plum Tart with Buckwheat Flour

Prep 20 min·Cook 40 min·Total 60 min·1 tart·VEGAN·320 kcal

Ingredients

Tarte base:

150 gr (1 ¼ cup) buckwheat flour
150 gr (1 ½ cup) ground hazelnuts
50 gr (1/2 cup) coconut blossom sugar
2 pinches of salt
2 Tbsp soy flour
Zest of 1 organic lemon
100 (1/2 cup) cold vegan butter
Approx. 70 ml (1/3 cup) cold water

Plum jam:

300 gr (10.5 oz.) apple sauce
50 gr (1/2 cup) coconut blossom sugar
350 gr (12 oz.) fresh plums
Juice of 1/2 lemon
1 tsp cinnamon
3-4 Tbsp corn flour (or starch alternatively)

Topping:

10 Tbsp plum jam
Approx. 30 fresh plums
2 Tbsp ground hazelnuts
whole, roasted hazelnuts & some coconut blossom sugar

Equipment: Baking oven

Instructions

Tarte base:

1.Mix buckwheat flour, hazelnuts, sugar, salt and soy flour in a bowl
2.Add the lemon zest
3.Add the cold butter in pieces
4.Add water to the bowl and knead well – best to do it with hands
5.Wrap the dough up and keep it refrigerated (at least 30 minutes)

Plum jam:

1.Cut the plums into pieces and put all ingredients but the corn flour into a pot
2.Let it boil up briefly and then let it simmer at medium heat
3.Dissolve the corn flour in some water and then add it to the jam
4.Puree it and let it cool off

Topping:

1.Preheat the oven to 170°C (338°F)
2.Roll out the dough and place it on a round baking pan or into a tart pan (either on baking paper or grease the pan)
3.Now blind bake the base for 15 minutes (e.g. with dried chickpeas or beans)
4.In the meantime cut the plums in half
5.Take the base out of the oven and sprinkle 2 Tbsp hazelnuts on it
6.Spread approx. 10-12 Tbsp plum jam on top
7.Add the plum halves on top, sprinkle with chopped hazelnuts and some coconut blossom sugar
8.Bake for another 20-25 minutes – you may cover it up if the edges turn too dark

Notes

Tip from my kitchen: be sure to blind bake the nutty base first, otherwise it turns soggy under the moist plum jam. baking paper plus a few dried chickpeas or beans as a weight makes this easy. it is worth using fresh buckwheat flour, as it can quickly taste a little bitter. use ripe plums or prune plums from late summer; if you like it even less sweet, leave out some of the coconut blossom sugar in the jam. if the edges turn too dark, cover them loosely with foil for the last few minutes.

Nutrition per serving: 320 kcal