Gluten-Free Plum Tart with Almond Cream
This gluten-free plum tart has that something special. I love the slightly cookie-like crust paired with the creamy almond filling and the plums on top. Add a dollop of whipped cream if you like – simply delicious, any time of year.
We even bake it with frozen plums when fresh ones aren’t in season – it works beautifully. 😊
Ingredients (26 cm / 10-inch springform pan)
For the crust
- 180 g KOMEKO Knusperlust flour
- ¼ tsp salt
- 110 g cold butter, cut into cubes
- approx. 3–4 tbsp cold water
- a little rice flour for rolling out
- 1 tsp psyllium husk powder
For the filling
- 100 g almond flour
- 100 g sugar
- 100 g very soft butter
- 1 egg
- 1 pinch of salt
For the topping
- approx. 2 large handfuls of plums, halved
- sliced almonds (as needed)
- a little cinnamon & sugar for sprinkling
Method
Crust
- Mix the flour and salt in a bowl.
- Rub in the cold butter with your fingers until the mixture resembles coarse crumbs.
- Gradually add the cold water, psyllium husk powder and knead until a smooth dough forms.
- Shape the dough into a disc and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface, fold it a few times, then roll it out again – this helps create a nicer texture.
- Grease the springform pan well, line with the dough, and gently press it up the sides.
Filling
- Cream together the almond flour, sugar, soft butter, egg, and salt.
- Spread the mixture over the base, leaving the edges free.
- Press the plum halves closely into the almond cream.
Baking
- Preheat the oven to 200 °C / 390 °F (fan/convection).
- Bake the tart for 30 minutes.
- Sprinkle with sliced almonds and bake for another 15–20 minutes.
- Finish with a light dusting of cinnamon and sugar.
Allow to cool slightly, then enjoy.
