A few weeks back I went to a pick your own farm and harvested my body weight in plums, well, almost. That day I picked a whole host of fruits, cultivated and wild. By the time I had got home and de-stalked elderberries and picked through blackberries, the last thing I wanted to do was think of what to do with all the plums. So I decided to preserve them so I could figure out how I wanted to use them at a later date. I gently stewed them up with a little xylitol sugar and put them into jars. I could simply have halved them, removed the stones and frozen them but they just look so lovely in jars, I couldn’t resist.
Now all I have to do is figure out what to do with them. Plum crumble? Plum muffins? Plum tart? Plum strudel? All of the above?
This weekend I stumbled across a recipe in Dan Lepard’s Short and Sweet for a Plum Tart that I would describe as being half way between a tart and a crumble which seemed like the perfect use for some of my plums. So I got to work veganising, de-sugaring and healthifying the recipe.
Those of you who are Wrapped in Newspaper regulars will know we are trying to cut out as much sugar from our diet as possible and for that reason, if you are a bit of a sugar addict, then you might find this recipe a little on the sharp side. Not that I had any complaints from my sugar-fiend boyfriend, but just a word of warning.
Crumbly plum and hazelnut tart
100g Rye flour
75g Wholemeal flour
1/2 tsp Baking powder
2 tbsp Xylitol sugar
1/2 cup Coconut oil (solidified)
1-2 tbsp Non-dairy milk
For the filing:
300g Plums (stewed or cut into small chunks)
1 tbsp Cornflour
2 tbsp Rice syrup
- Begin by toasting the hazelnuts over a medium-high heat for around 10 minutes. Stir frequently to avoid burning and once the skins start to peel away, remove from the heat.
- Rub the hazlenuts between a folded, clean tea towel to remove most of the skins and finely chop or quickly blitz in a food processor.
- In a large mixing bowl stir together the flour, baking powder and sugar.
- Add in the solidified coconut oil (chill in the fridge if required) and rub the oil into the flour using your fingertips to create fine breadcrumbs.
- Stir in the chopped hazelnuts then add in the milk a little at a time until the mixture starts to hold together.
- Press around half to two-thirds of the pastry mixture in the base of a greased springform or flan dish to form the base.
- Cover the remaining mixture and pop in the fridge briefly whilst you prepare the plums.
- Stir all the filing ingredients together and pour onto the pastry base.
- Remove the remaining pastry mixture from the fridge, break the mixture into crumbs using your fingertips and stir in the oats.
- Finally pour the crumbly topping over the plums and bake at 195C for 45-50 mins.
- Check at around 30 mins and if already nicely golden, cover with foil for the remaining time.
- Sprinkle with just a little cheeky icing sugar if you fancy.