Sugar-Free Gluten-Free Plum Tart Recipe
Gluten-Free Plum Tart
It is entirely based on my regular Plum Tart, and I am mighty proud of my latest creation, especially as I had doubled my dessert challenge:
A Sugar Free AND Gluten-Free Plum Tart!
Oh, and did I mention it had to be delicious too? Duh! I have been recently devoting some real quality time to super healthy desserts that we can all enjoy. While I have no gluten problems, I do deplore the near-total absence of nutritional value of all wheat products (breads, pasta, pizza. Whole wheat products are a drop better but not much) and look to explore with the same items, only much more nutritious. Likewise, I stepped up my search for naturally sweet treats when I decided to drastically reduce my already reasonable sugar intake. Aren’t we all in a war of attrition with sugar, to some degree?
Erythritol Stevia Blend seems to fit the bill
It is just about my only concession to alternative sweeteners. My favorite brand is Pyure Stevia Blend: no bitterness whatsoever.
Here is the skinny on Erythritol. If you are limiting your sugar intake, It is one of the best alternatives. Get Erythritol online and in larger containers, and you won’t find it so expensive. Besides, you will notice an interesting thing: as soon as you become sugar-conscious, you realize that most dessert as we know it is ridiculously and recklessly sweet.
Less Sugar = More Sugar Control!
A fraction of the sugar will be enough! And the reward is, you will not feel the crazy sugar urges holding you in their grip!
Any stone fruit will work in my Gluten-Free Plum Tart Recipe!
Of course I assume you are crazy about plums, as am I? I devoted a whole post on The Delicious World of Plums. But it is perfectly OK to use apricots, peaches, nectarines.
Secret of my Gluten-Free Plum Tart:
VERY ripe fruit. Remember, the riper the fruit, the sweeter. Practically speaking, it means since very ripe fruit is naturally and nutritiously sweetened, it needs very little added sweetener. Most of the sugar will come from the fruit, not the pantry. That’s right, a healthy dessert: win-win!
The batter is half cake, half tart
You will observe that the fruit sinks partially into the dough, spreading the plum love everywhere.
Damson Plums are my favorite for this gluten-free plum tart.
Don’t be deceived by its unprepossessing look. Long and narrow, it may look less elegant round and plump counterpart, but it packs the most sweet and flavorful punch! And it is much easier to pit than the round plums. They are also called Italian plums, or Empress plums.
In fact you could make a plum sauce, with absolutely no sugar added, just cooking them, pitted and in their skins, in a little pomegranate or blueberry juice, for just a few minutes. Taste it before adding a few drops maple syrup or silan, if necessary. Leave the plum sauce chunky, or blend it if you prefer smooth. Enjoy it alone, or with a slice of cake or over ice cream.
- 3 eggs
- 1/2 cup Erythritol Stevia Blend, plus 2 tablespoons for sprinkling.
- 2 cups unblanched (peels on) almond flour
- 1/2 cup coconut flour
- 3/4 cup almond or coconut milk
- 1/2 cup coconut oil at room temperature, or light olive oil
- good pinch salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
2 dozen very ripe damson plums, pitted and halved. If the plums are larger, you will need about 12-14 plums. Don't worry if it get a little messy, pit them over a bowl so as not to lose the precious juices.
Preheat the oven to 375*F
Place all batter ingredients in a food processor, and process, using the pulse button, only until combined, taking care not over mix.
Pour the batter in a greased 14 inch round spring form pie plate, or 2 9-inch round molds, or 2 rectangle strip spring form molds. (it freezes beautiful, just in case you would like to eat one and freeze one)
Arrange the plums over the batter, skin side up, very close together. Don't leave any gap between the plum halves. If any juices have leaked in the pitting step, pour it evenly over the fruit. Sprinkle evenly with the 2 tablespoons Erythritol stevia blend.
Bake about 30 minutes, or a little longer, until the batter looks golden and the fruit looks nice and roasted.
Serve warm or at room temperature. Makes a good dozen servings.
How to print this recipe?
There is a print command, right on the side of the recipe
For what it’s worth, please consider Rice Bran oil as another healthy oil. It has very high levels of Vit. E.
Great idea, I will try it in desserts and see if it has a neutral enough taste.