Plum Tart {gluten-free}

I have a Plum Tart for you that is going to be the most amazing start to your stone fruit season. It was adapted and altered using 2 different recipes to make a delicious gluten-free dessert you’ll make all summer long.

One of my favorite gluten-free cooks is Aran Goyoaga from the superb food blog, cannelle et vanille. The crust is from her recipe for ice cream sandwiches. Yes! It’s an almond shortbread that is simply perfect on it’s own and magical when combined with peak of the season plums.

**I would definitely make this with ANY stone fruit.

As I was putting together this post, peeling all the beautiful plums and making crust, taking photos, etc. I realized how much of an interior dialog I actually have with myself as I’m baking away. While peeling these purple pleasures I was reminded how much I detest our resident squirrels when my apricot and plum trees are at their best. The squirrels seriously ate about 98% of the apricots earlier this month before we could harvest. This time though, with these beauties, we got ‘em early and plenty! Ha! Take that you squirrels, we were one step ahead of you this weekend. Except that now…we have hundreds of plums. First recipe up, a lovely tart with Aran Goyoaga’s almond shortbread crust. Lucky you. Lucky me!

Another interior dialog I was having with myself was how I may just skip the blanching, ice bathing, peeling steps the next time I make this recipe. It wasn’t that I was difficult, pretty easy actually. It’s just that I like to keep things a little more Simple. I had to stop and take a moment though when I was ready to put the tart in the oven. It was just so dang pretty like a spotlight of sunshine in our otherwise grey day.

Interior dialog no. 3 was how I’ve been wanting to do a confessions of a food blogger post. Seriously. As I was literally laughing out loud {with none other than myself} while taking these pics. If you guys only knew the lengths a blogger will go to for the perfect shot.

Plum Tart with Almond Shortbread Crust {gluten-free}

Ingredients
Filling:
10-15 small plums
2 tsp. sugar
2 tsp. brown sugar
¼ tsp. cinnamon
1 tsp. fresh lemon juice
1 tsp. fresh orange juice

Crust
1 stick of butter, room temperature
1 c. sugar
2 tsp. vanilla extract
1 egg, room temperature
1 ¼ c. superfine brown rice flour
1 c. almond flour
¼ c. potato flour (starch)
¼ c. tapioca starcth
½ tsp. salt

Directions
For the Filling: Fill a large stockpot halfway with water and bring it to a boil. With a paring knife, slice a small X in the bottom of each plum. Separately, fill a large bowl with ice and water and set aside. Gently place plums in the boiling water for 30-40 seconds. Remove with a slotted spoon and immediately submerge the in the ice water bath for 2 minutes. Remove skins. Slice plums in half or if you prefer, slice thinly and remove pits. Toss them in a bowl with the sugar, cinnamon, and juices. Set aside.

For the crust: Preheat oven to 375˚. In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla extract and egg. Mix, scraping the sides and bottom and mixing until combined. In a separate bowl, combine the dry ingredients. Add them slowly to the butter mixture on low speed. Mix until the dough comes together. Evenly press the dough to the bottom of a 10-inch tart pan with removeable bottom. Bake for 8-10 minutes. Remove from the oven and let cool on a wire rack. Place the cooled tart on a cookie sheet. Toss the plums in their juices and arrange them on the tart crust. Pour some of the juices onto the fruit. Bake for 18-20 minutes. Remove from the oven and let cool.

// This post was originally published on immaeatthat.  Click over to see many more delicious gluten-free recipes from Kylie!