Sometimes experimenting in the kitchen is what creates the best results. I pretty much winged this recipe with only a little help from the internet. I added some yummy spices like ginger and cardamom to turn this summery dessert into a fall treat.
Gluten Free Plum Spice Tart
Crust
1 1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca flour
6 Tablespoons melted butter
2 Tablespoons sugar
2 egg whites
pinch of salt
2-3 Tablespoons milk (depending on how dry the dough is)
1) Mix all the flours and almond meal together
2) Add the butter, sugar, egg whites, salt, and milk
3) Mix until everything sticks together like a crumbly dough
4) Press dough evenly onto one big tart pan or 3 mini tart pans
5) Stick in fridge until filling is ready
Filling
5-6 small plums, pitted and cut up (use more if needed)
3 Tablespoons tapioca flour
2 Tablespoons arrowroot powder
2/3 cup sugar
pinch of salt
2 teaspoons vanilla
Juice from 1/2 lemon
2 teaspoons grated fresh ginger
1/4 teaspoon of cinnamon
1/4 teaspoon cardamom
pinch of all-spice
1 Tablespoon cold butter
1) Mix all the ingredients (except the butter) together in a bowl
2) Pour filling into crust evenly
3) thinly slice the butter and place on the very top of tarts
4) preheat oven to 400F and bake for 20-25 minutes
5) Change oven heat to 300F bake for another 15-20 minutes (make sure crust doesn't burn)
