Almond-Date Tart With Sweet Plums

Almond-Date Tart With Sweet Plums

Almond-Date Tart With Sweet Plums


When I said I gave up sugar, I didn’t mean I gave up sweets.  Now I just make healthier desserts, especially with fresh seasonal fruits.  Fresh fruit contains fiber and other nutrients which naturally slow the absorption of sugar while remaining sweet to taste.  As we are nearing the end of the stone fruit (peaches, apricots & plums) season, here is a perfect idea for a gluten-free, dairy-free, and sweet yet sugar-free dessert.  This is a simple and all-natural fruit and nut tart made of raw almonds, fresh Medjool dates (now in season!), fresh squeezed orange juice, and your favorite stone fruit.  So pick a bunch of peaches, apricots or plums and enjoy.


1/2 cup raw almonds or almond meal

3-4 fresh Medjool dates

1 1/2 cups chopped sweet plums, apricots or peaches

Juice of 1 valencia orange, or about 1/4 cup fresh squeezed OJ


For the crust:


Nuts and dates make the perfect gluten-free pie or pastry crust.  Make about 1/2 cup almond meal by grinding raw almonds in your coffee grinder for a minute or so, until finely chopped.  (Or you can buy almond meal, but it usually has an even finer texture, almost like a flour.) Then transfer into a food processor along with 3-4 fresh Medjool dates, with pits removed.  Process until the mixture sticks together.  Press 1/3 of this mixture into each of two ceramic tart or custard bowls.  Bake at 350 degrees F for 10 minutes.  Reserve the remaining 1/3 for the topping.


For the filling:


While the crust is baking, remove the pits and chop up 1 1/2 cups sweet plums (or you can use apricots or peaches).  Squeeze the juice of 1 valencia orange.  Place the plums and fresh squeezed orange juice into a medium sauce pan and bring to a boil.  Simmer for about 3-5 minutes, until the juice becomes thick and the skins on the plums begin to soften. 


Remove the tarts from the oven, fill each with 1/2 of the fruit mixture, and crumble the remaining almond-date mixture on top.  Return them to the oven and bake for another 5 minutes so the crumbly topping becomes crispy.  Let them cool slightly and either serve warm or refrigerate.


Makes 2 tarts

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