Gluten-free Blackberry Plum Tart
With only four ingredients in the filling, this gluten-free blackberry plum tart pulls together in no time. Sink your teeth into this ripe and juicy blackberry plum tart.
Ingredients
Optional
tart crust
- 1 1/4 cup Gluten-free Multi Purpose Flour (I used King Arthur)
- 1 tablespoon Sugar
- 2 teaspoons corn starch
- 1/2 teaspoon psyllium husk powder
- 1/2 teaspoon salt
- 6 tablespoons Cold Butter
- 1 Large egg (room temperature)
- 2 teaspoons fresh lemon juice (or vinegar)
tart filling
- 8 Medium plums (ripe)
- 24 Large blackberries
- 1/3 cup sugar
- 1 tablespoon honey (raw)
tart filling
(Optional)
- freshly ground black pepper
Directions
tart crust
|
Step 1
|
Lightly grease a tart pan with removable bottom plate. |
Step 2
|
Whisk together the flour blend, sugar, cornstarch, psyllium husk powder, and salt. |
Step 3
|
Cut the cold butter into cubes, and work the cubes into the flour blend with a pastry cutter. Flour mix should be crumbly & resemble small pea-size chunks. |
Step 4
|
Whisk the egg and lemon juice or vinegar together until frothy. Mix into dry ingredients. Blend until dough ball forms. Add a tablespoon or two of cold water if needed to form ball. |
Step 5
|
Shape into ball, cover with plastic wrap, and refrigerate for at least 1 hour. Allow the dough to rest at room temperature 15 minutes before rolling. |
Step 6
|
Place dough into tart pan and mold crust evenly on the bottom and sides. |
tart filling
|
Step 7
|
Preheat oven to 425 degrees |
Step 8
|
Slice plums in half and remove pit. Top prepared crust evenly with sliced plums. |
Step 9
|
Place blackberries over plum filling. |
Step 10
|
Sprinkle 1/3 cup sugar over the fruit. |
Step 11
|
Season with a few grinds of black pepper if desired. |
Step 12
|
Bake tart until crust is golden brown and fruit is soft, approximately 25-30 minutes. |
Step 13
|
Drizzle with honey just before serving. |
Step 14
|
Top with a scoop of vanilla ice cream if desired. |
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