This flavorful, juicy plum tart with a light and flaky spelt crust is a favorite dessert of ours and is easy to assemble quickly.
1 1/2 cups One Degree Organics Sprouted Spelt Flour
1/4 tsp salt
1/4 cup + 2 Tbsp water
8 Tbsp coconut oil, cold or room temperature
15-18 Italian plums
1/4 cup + 1/3 cup coconut palm sugar, divided
3 Tbsp cornstarch
1/2 tsp vanilla powder
1/8 tsp cardamon
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
To make the crust: Whisk together the Sprouted Spelt Flour and salt in a medium sized mixing bowl. Add in the coconut oil and mix until the dough resembles a coarse meal. Add the water and, using your hands, gently mix together. Be careful not to over mix. Gather the dough into a ball, wrap in plastic and chill for 30 minutes.
To make the filling: In a small bowl, whisk together 1/4 cup of the coconut palm sugar, cornstarch, vanilla powder and cardamon. Set aside.
Remove the pits from the plums and slice into wedges.
Remove the dough from the refrigerator and carefully roll out in to an oval shape on the prepared baking sheet.
Spread the coconut palm sugar filling mixture evenly onto the crust to within 2 inches of the edge. Arrange the plum wedges on top and sprinkle with the remaining 1/3 cup coconut palm sugar. Fold the edge of the dough up over the plums to create a 2-inch border. If the dough feels cold and firm, wait a few minutes until it softens to prevent it from cracking.
Bake for 30-35 minutes, until the crust is golden and the filling is bubbling.
Let cool slightly before slicing.