Super easy and fresh recipe for a gluten-free plum tart. It’s delicious, served cold or warm, with whipped cream. Perfect to share with family or friends!
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About this recipe
Fruit desserts never fail! This gluten-free plum tart is super easy to make and takes less than 10 ingredients.
The soft batter made with almond flour, the sourness of the fresh warm plums, mixed with the whipped cream, is delicious!!
It’s perfect to share at a family or friends table. You can serve it cold or warm (highly recommend warm!), with whipped cream or a scoop of vanilla ice cream.
If you love plums, here is the link for a GF plum crisp. Super easy to make and if you make it in a big dish is perfect to share at a table.
Ingredients
The main ingredients for this recipe are:
- Almond Flour: store-bought super fine almond flour, but you can use homemade almond flour.
- Gluten-free all-purpose flour: store-bought, but you can also make a homemade blend.
- Powdered sugar: for the batter and to sprinkle.
- Butter: unsalted cold butter.
- Egg: room temperature egg is better.
- Plums: ripe fresh plums.
- Sugar: white or brown granulated sugar.
Instructions
In a medium bowl mix the gluten-free all-purpose flour, almond flour, and powdered sugar.
Add the diced cold butter and mix gently with your fingers. Finally, add the egg and mix everything. You can also use a food processor.
Stretch the dough with a floured (GF) rolling pin and place it on a lightly 9-inch pie dish. Let chill in the freezer for about 10/15 minutes until it cools down.
Preheat oven to 350ºF.
Prick the cake with a fork. Slice de plums and place them on the pan over the batter. Sprinkle with 2 tablespoons of white or brown sugar and butter slices.
Cook for 40 minutes. Keep in mind that all ovens are different.
Sprinkle with powdered sugar and serve warm with whipped cream.
Storing
Store the tart covered in the fridge for up to 4/5 days. Leave it at room temperature for 15 minutes before serving or, better, warm it in the oven. I don’t recommend freezing it, it’s not the same.
Serving suggestions
- Whipped cream: fresh whipped cream.
- Ice cream: a scoop of vanilla ice cream, especially if you are going to serve it warm.
- Dried fruits: sprinkle with toasted chopped almonds or walnuts.
Variations
- Flour: replace almond flour with 1/4 of GF all-purpose flour, leaving the recipe in 1 and 3/4 cup of GF flour. The batter will not be so soft, the almond flour makes the texture soften and gives a lot of flavor. But it should work too. But, it also works.
- Fruit: fresh, ripe peaches should work well too.
- Mold: you can make the tart in individual tartlet pans 4 1/2 inches (11,5cm) in diameter. You should get about 6 tartlets.
For more recipes with plums
- Plum crisp.
- Rice pudding with plum compote.
- Vanilla cream with plum compote (Glass dessert).
- Plum compote.
Plum Tart (Gluten Free)
Ingredients
- 1 1/2 cup gluten-free all-purpose flour (170gr)
- 1/2 cup almond flour (50gr)
- 2/3 cup powdered sugar (100gr)
- 1/2 cup unsalted butter (113gr)
- 1 egg
- 10/12 ripe plums
- 2 tablespoons granulated sugar
Instructions
- In a medium bowl mix the gluten-free all-purpose flour, almond flour, and powdered sugar. Add the diced cold butter and mix gently with your fingers. Finally, add the egg and mix everything. You can also use a food processor.
- Stretch the dough with a floured (GF) rolling pin and place it on a lightly 9-inch pie dish. Let chill in the freezer for about 10/15 minutes until it cools down.
- Preheat oven to 350F.
- Prick the cake with a fork. Slice de plums and place on the pie pan over the batter. Sprinkle with 2 tablespoons of sugar and butter slices.
- Cook for 40 minutes. Keep in mind that all ovens are different.
- Let cool before removing.
- Sprinkle with powdered sugar and serve with whipped cream.
Notes
- Store the tart covered in the fridge for up to 4/5 days. Leave it at room temperature for 15 minutes before serving or, better, warm it in the oven. I don’t recommend freezing it, it’s not the same.
- Mold: you can make the tart in individual tartlet pans 4 1/2 inches (11,5cm) in diameter. You should get about 6 tartlets.
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