Today we will save plums with the help of a recipe for Spicy Plum Tart in Coconut Oil. Well, what to do if they gave birth in the country or there is a sale on them in the store across the street? And you will need a lot of plums! It is best to take dense, slightly unripe fruits, but as practice has shown, any format of fruit will do for the pie. By the way, the second tart that didn’t make it into the frame was made of green nectarines, and it’s also bimba!
Plums are washed, pitted, cut into fairly large slices and set aside for five minutes while we knead the dough.
For the dough you need:
2 cups of rye (or any other of your favorite) flour
1 cup of regular or crushed coconut sugar
150 g of coconut oil
a pinch of salt
a little baking powder
vanilla pod or of your choice – a little anise, cardamom, cinnamon, nutmeg . Each of the spices will give the tart its incomparable taste and aroma.
- Knead the dough and put it in a container or in any convenient form for baking. You can cover it beforehand with parchment paper – it will protect the dough from burning and remove excess moisture and oil.
- Form the sides of the dough along the height of the mold and place the plums on top, slightly pressing them into the dough. It turns out very well!
- We bake the tart at a temperature of 200 degrees for 20 minutes, then another 20 minutes, reducing the heat to approximately 160 degrees. Here, of course, a toothpick will come in handy to check the readiness of the cake, because the baking time depends on the nature of your oven.
- Before serving, the plum tart can be decorated with whipped cream and fresh mint leaves.