Organic plums are showing up at Whole Foods and independent health food markets, a harbinger of late summer. It’s a little early, but we couldn’t resist the pretty fruit, knowing their tanginess would be perfect with the flavors of lemon and almond.
This is another easy, quick, healthy, satisfying, and pretty dessert! BTW: Graham just stopped by on his way “down east” from Boston to say hello. He ended up staying for dinner and left with the last slice of Plum Tart: good man! Expanding minds one gluten-free vegan dessert at a time….
Fresh Plum Tart with Vegan Almond Pastry Cream
4.5 oz. walnuts
4.5 oz. almonds
6 oz. pitted dates
two pinches salt
6 oz. yellow potatoes, peeled, halved and cooked until soft when pierced with a fork
3 tablespoons coconut oil
2 tablespoons honey (or maple syrup or agave)
1/2 lemon, washed, quartered, and seeded
1/2 teaspoon almond extract (or up to 1 teaspoon if you prefer a stronger almond taste – start with less)
5 just ripe plums, washed, pitted, and sliced thinly into wedges
extra honey as a garnish when serving
1. In the bowl of a food processor combine the walnuts, almonds, dates, and two pinches of salt. Blend until the ingredients stay together as a “dough” when pinched together between fingers. Press firmly and evenly into the bottom and up onto the sides of a tart pan (with or without a removable bottom.)
2. Rinse the bowl of the food processor and shake dry. Combine the potatoes, coconut oil, honey, lemon pieces, almond extract, and pinch of salt. Pulse to mix, and then puree for 1-2 minutes until creamy and thickened.
3. Spread the pastry “cream” in the shell and refrigerate while you slice the plums.
4. Wash, pit, and thinly slice the plums into wedges. Arrange the wedges pinwheel style on the pastry cream, gently pressing the fruit into the “cream.” Refrigerate for 1-2 hours before serving.
5. Drizzle 1-2 teaspoons of honey over each plated slice.
Enjoy this special healthy seasonal dessert!