Spiced Plum Upside Down Tart
“Plums are so beautiful!! I wanted to show off their stunning colour and shape so created this upside down tart with halved plums. The tart is made with almonds and flavoured with almond essence, almond is a perfect match with plums.”
Prep time - 30 minutes
Cook time - 30 minutes
Difficulty - Medium
Serves / makes - 12
Ingredients
700g / 8 just ripe plums, halved (they should not be too ripe)
150g dates, halved
2t ground ginger
1/2t ground cardamom (optional)
280g almond flour
60g gram flour
2t baking powder
100g golden caster sugar
100g sunflower oil
200g water
1/2t almond essence
Equipment
Sharp knife
Chopping board
Large tart tin (25cm/10 inches)
Baking tray
Method
Heat your oven to 180c/360f/GM4.
If your tart tin has a removable base place it on a baking tray. This will catch any juice that runs out.
Put the plums into the tart tin, cut side down. Add the dates then sprinkle the spices on the plums and dates.
In a large bowl mix the almond flour, gram flour, baking powder and sugar. Add the oil, water and almond essence and mix in well. Pour the batter into the tart tin.
Bake for around 30-40 minutes until the tart is cooked through. Allow to cool a little, then run a sharp knife around the edge and turn the tart out onto a serving plate.
The tart can be eaten hot or cold.
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Spiced Plum Upside Down Tart
Ingredients
- 700g / 8 just ripe plums, halved (they should not be too ripe)
- 150g dates, halved
- 2t ground ginger
- 1/2t ground cardamom (optional)
- 280g almond flour
- 60g gram flour
- 2t baking powder
- 100g golden caster sugar
- 100g sunflower oil
- 200g water
- 1/2t almond essence
Method
- Heat your oven to 180c/360f/GM4.
- If your tart tin has a removable base place it on a baking tray. This will catch any juice that runs out.
- Put the plums into the tart tin, cut side down. Add the dates then sprinkle the spices on the plums and dates.
- In a large bowl mix the almond flour, gram flour, baking powder and sugar. Add the oil, water and almond essence and mix in well. Pour the batter into the tart tin.
- Bake for around 30-40 minutes until the tart is cooked through. Allow to cool a little, then run a sharp knife around the edge and turn the tart out onto a serving plate.
- The tart can be eaten hot or cold.
Notes:
Equipment
Sharp knife
Chopping board
Large tart tin (25cm/10 inches)
Baking tray