Sugar Plum Fairy Tart

by Cathy Katin-Grazzini

  • Total Time: Bake time 1 hour
  • Prep Time: Prep time 1 hour
  • Yield: Makes one 11-inch tart

Ingredients

Crust

  • 1 cup buckwheat flour
  • 1 cup white quinoa flour
  • 1 cup dates, roughly chopped
  • 1 banana
  • ½ cup silken tofu
  • ¼ cup chopped walnuts
  • ¼ cup chia seeds, ground
  • ¼ teaspoon Ceylon cinnamon powder
  • ¼ teaspoon green cardamom seeds, ground
  • Pinch sea salt (optional)

 

Filling

  • 1 cup dried organic apricots to make apricot paste
  • 6-7 ripe organic plums and pluots for filling and glaze, pitted and sliced
  • 1 organic lemon, juiced and zested

 

Glaze

  • Leftover slices of plums/pluots
  • 1/2 cup blueberries or chopped apple (optional)

Directions

Preheat oven to 375° F/190° C

Prep

  • Apricot paste In a Pyrex dish, cover the dried apricots with water and microwave for 2 minutes. Alternatively, simmer on a stovetop for 2 minutes. Cool. Transfer fruit with some of its soaking water to a food processor and run until very smooth and uniform. We’ll spread it thinly, so add a bit more water if necessary to achieve a smooth paste that spreads easily like jam.
  • Glaze In a small saucepan, add the excess slices of fruit. Throw in an apple and or blueberries if you like (optional). Cook on a very low flame, adding a little water if it becomes dry, until the fruit is extremely soft. Press through a strainer or sieve to create a liquidy glaze. Discard the pulp or use in a smoothie.

 

Combine all crust ingredients in a food processor and pulse until you achieve a uniformly crumbly dough. On a cutting board, roll out thinly and evenly between two sheets of wax paper to about 3/16” thick. Peel off top wax paper sheet, position an inverted non-stick tart tin over the dough, and holding a palm firmly above and below, flip everything over. Remove the cutting board. Gently press dough into the bottom and sides of the tin. Trim the top.

Place sliced fruit in a bowl; add lemon juice over the top.

Spread apricot paste over the entire interior of the tart dough. Decorate on top with the plum and pluot slices in concentric circles, alternating directions. For the very center use a few thin small slices, gently folded into a rose.

Brush on a nice coat of the glaze and bake at 375° F/190° C for 20 minutes. Check color of the crust. If it is darkening, cover with a crust guard or foil. Continue to bake another 30-45 minutes or until fruit is tender and juicy. Remove from oven and brush on a final coating of glaze.

Transfer to a cooling rack and allow to rest to allow juices to congeal as the tart cools.

To garnish, sprinkle lemon zest on top.

Plating: A slice of tart will be beautiful with a dollop of soy crème fraîche.

This tart will keep for about a week in the fridge…if it lasts that long!  Enjoy!

  • Total Time: Bake time 1 hour
  • Prep Time: Prep time 1 hour
  • Yield: Makes one 11-inch tart
  • Ingredients:

    Crust

    • 1 cup buckwheat flour
    • 1 cup white quinoa flour
    • 1 cup dates, roughly chopped
    • 1 banana
    • ½ cup silken tofu
    • ¼ cup chopped walnuts
    • ¼ cup chia seeds, ground
    • ¼ teaspoon Ceylon cinnamon powder
    • ¼ teaspoon green cardamom seeds, ground
    • Pinch sea salt (optional)

     

    Filling

    • 1 cup dried organic apricots to make apricot paste
    • 6-7 ripe organic plums and pluots for filling and glaze, pitted and sliced
    • 1 organic lemon, juiced and zested

     

    Glaze

    • Leftover slices of plums/pluots
    • 1/2 cup blueberries or chopped apple (optional)
  • Directions:

    Preheat oven to 375° F/190° C

    Prep

    • Apricot paste In a Pyrex dish, cover the dried apricots with water and microwave for 2 minutes. Alternatively, simmer on a stovetop for 2 minutes. Cool. Transfer fruit with some of its soaking water to a food processor and run until very smooth and uniform. We’ll spread it thinly, so add a bit more water if necessary to achieve a smooth paste that spreads easily like jam.
    • Glaze In a small saucepan, add the excess slices of fruit. Throw in an apple and or blueberries if you like (optional). Cook on a very low flame, adding a little water if it becomes dry, until the fruit is extremely soft. Press through a strainer or sieve to create a liquidy glaze. Discard the pulp or use in a smoothie.

     

    Combine all crust ingredients in a food processor and pulse until you achieve a uniformly crumbly dough. On a cutting board, roll out thinly and evenly between two sheets of wax paper to about 3/16” thick. Peel off top wax paper sheet, position an inverted non-stick tart tin over the dough, and holding a palm firmly above and below, flip everything over. Remove the cutting board. Gently press dough into the bottom and sides of the tin. Trim the top.

    Place sliced fruit in a bowl; add lemon juice over the top.

    Spread apricot paste over the entire interior of the tart dough. Decorate on top with the plum and pluot slices in concentric circles, alternating directions. For the very center use a few thin small slices, gently folded into a rose.

    Brush on a nice coat of the glaze and bake at 375° F/190° C for 20 minutes. Check color of the crust. If it is darkening, cover with a crust guard or foil. Continue to bake another 30-45 minutes or until fruit is tender and juicy. Remove from oven and brush on a final coating of glaze.

    Transfer to a cooling rack and allow to rest to allow juices to congeal as the tart cools.

    To garnish, sprinkle lemon zest on top.

    Plating: A slice of tart will be beautiful with a dollop of soy crème fraîche.

    This tart will keep for about a week in the fridge…if it lasts that long!  Enjoy!

  • Credit:

    by Cathy Katin-Grazzini

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