Photos updated July 2018: This plum tart is simple to make and is free of dairy, eggs, and refined sugar, with a gluten-free alternative. It’s also vegan friendly and you can easily use your favorite fruit, like peaches or berries, instead of plums.
I love the smell of something yummy baking in the oven, especially pies. Flour, coconut oil, fruit and sugar blend together to make the best fragrance. It’s my natural aromatherapy…better than any scented candle out there!
I like just about any fruit pie, whether it be made with apples, berries, stone fruit, etc., but there are days I just don’t have time to make a full blown pie. On those days I like to make a rustic tart or galette, aka the lazy pie.
A rustic tart is kind of like a pie, but easier. You only need a single crust and the shape is freeform. These types of desserts are my favorite, because it takes the pressure off me to make it look perfect. It’s supposed to look a little simple and messy. That’s what makes it pretty!
I decided to try making a crust with a healthy oil that I always have on hand: coconut oil. This oil is a heart-healthy fat and makes a great alternative to shortening in baking. If you don’t have or like coconut oil, I recommend Palm Shortening, which is similar to regular shortening, but non-hydrogenated and has no trans-fats! I also used butter, which gives that flavor only butter can give. I made the crust a couple of times, experimenting the first time with half coconut oil and half Earth Balance vegan butter, and the next time with coconut oil and grass-fed butter. Both turned out well, so you can choose to use either or.
Make this for your next dinner party or get together. Serve plain, with a dollop of coconut whipped cream, or with ice cream. This dessert is sure to impress your family and friends!
- 1¼ cup gluten free all purpose flour (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour) or regular all-purpose flour
- ¼ teaspoon salt
- ¼ cup cold dairy-free butter (I used Earth Balance) or grass-fed butter
- ¼ cup cold coconut oil or palm shortening
- 3-4 tablespoons very cold almond milk or water
- 1 tablespoon melted dairy-free/grass-fed butter to brush on crust, optional
- 1 tablespoon turbinado sugar to sprinkle on crust, optional
- 4-5 plums, (about 1.5 pounds) sliced thin
- 2 tablespoons preserves (I've used cherry and blueberry. Use any flavor you’d like)
- 2 tablespoons coconut sugar or other sweetener of choice
- 2 tablespoons of melted coconut oil or dairy-free/grass-fed butter
- You can use your hands or a food processor. In a bowl or a food processor, combine flour and salt. Cut in with a fork/pastry blender or pulse in butter and coconut oil/shortening until mixture becomes coarse and crumbly. Add liquid a tablespoon at a time and mix in after each addition of liquid. Stop when dough comes together and is moist. You may not need the full amount of liquid, I only used 3 tablespoons. Shape into 1 large flat, round disc and cover with plastic wrap. Refrigerate for 10-15 minutes, at least, until butter and oil have chilled again. This makes it easier to roll out.
- When you’re ready to make the tart, preheat oven to 375 F. Take the dough out of the refrigerator and set on parchment paper. Place another piece of parchment paper on top. Roll dough into a ¼ inch thick circle. Stick the dough back into the fridge to chill for a few minutes while you slice the plums.To make it easier, you can go ahead and place the dough onto a cookie sheet before you assemble the tart. That way you don't have to transfer it after it's prepared and possibly mess it up.
- Leaving a 2” border around the edge of dough, brush the middle of the dough round with 1-2 tablespoons of preserves. Continue to leave a 2” border and place plum slices in any pattern you'd like over the preserves. Sprinkle the plums with the coconut sugar and place small pats of coconut oil or butter on top. The dough is fragile, so use the parchment paper to lift the dough edges up and over the plums, pleating the crust. Lightly brush dough with melted butter and sprinkle on sugar. Bake the pan in the preheated oven for 45-50 minutes or until crust is golden brown, time may vary depending on your oven.
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