This recipe was originally published in 2010.
Thinly sliced plums are key to a beautiful gluten free plum tart. To add color, teff is used in place of millet flour in this crust.Yields 10 servings
- ½ Pie Crust recipe (replace millet flour with an equal amount of teff flour)
- ¾ cup sugar
- 1½ tablespoons gluten-free flour blend of choice
- 2 pounds red or Italian plums, skin on, pitted and sliced ¼-inch thick
- ½ tablespoon fresh-squeezed lemon juice
1Roll out dough for one pie crust and press it into an 11-inch tart pan. Partially bake crust according to pie crust instructions. Let cool.
2In a small bowl, combine sugar and flour blend.
3Place plums in a large bowl and sprinkle lemon juice over them. Add sugar mixture and toss plums until fruit is evenly coated. Let stand for 30 minutes until juicy.
4Preheat oven to 425 degrees.
5Arrange plums in a spiral pattern, one overlapping another, in the partially baked crust. Pour sugar mixture juices over the plums.
6Place tart in preheated oven and bake for 15 minutes. Reduce temperature to 375 degrees, cover tart loosely with foil and bake an additional 40 to 50 minutes until plums are tender.
7Remove from oven and brush warm juices in tart over plums. Cool completely before serving.