Plum and Raspberry Tart recipe
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Ingredients
- ¼ cup coconut oil 1 egg 1 tablespoon honey 1 teaspoon vanilla extract 1 cup ground almonds 1 ¼ cups rolled oats 1 ¼ cups water ¾ cup honey, divided 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 4 plums, pitted and sliced 1 cup ground almonds 3 eggs ½ cup coconut oil ½ cup fresh raspberries
Nutrition Info
- 598.2 caloriescarbohydrate: 49.8 gcholesterol: 93 mgfat: 42.3 gfiber: 7.1 gprotein: 13 gsaturatedFat: 20 gservingSize: -sodium: 38.8 mgsugar: 34.1 gtransFat: : -unsaturatedFat: : -
Directions Plum and Raspberry Tart
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Combine 1/4 cup coconut oil, 1 egg, 1 tablespoon honey, and 1 teaspoon vanilla extract in the bowl of a food processor, pulse until well combined. Add 1 cup ground almonds and oats gradually to the mixture, pulse until well combined and a dough ball is formed.
Roll out dough to fit a 9-inch pie dish.
Bake in the preheated oven until edge of crust is golden, 10 to 15 minutes.
Place water, 1/3 cup honey, cinnamon, and 1 teaspoon vanilla extract in a saucepan, bring to a boil. Add plums, simmer over medium-low heat until softened, about 20 minutes.
Combine 1 cup ground almonds, 3 eggs, 1/2 cup coconut oil, and remaining honey in a blender, blend until smooth. Pour over pastry. Place plums and raspberries carefully on top.
Bake in the preheated oven until set, about 30 minutes.