I absolutely love plums, especially when they are poached with maple syrup! Last year I released a limited edition plum and mulberry crumble, which has to have been one of my all time favourite flavours. Since this crumble wasn’t going into stores this autumn I decided to play around with other poached pear recipes and came up with amazing simple tarts. The spices along with the maple, cacao and hazelnuts are so delicious paired with plums and while they aren’t as quick as grabbing a crumble from the fridge, they are still such an easy wintery dessert.
- 130g ground almonds
- 70g buckwheat
- 60ml maple syrup
- 45g melted coconut oil
- 2 tablespoons cacao powder
- 300g plums (before pitting)
- 3 tablespoons maple syrup
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoon hazelnut butter
- 1/2 tablespoon cacao powder
- 1 1/2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- Optional:- 25g roasted hazelnuts to decorate
Preheat oven to 180 degrees celcius and grease 4 small tart tins with coconut oil
Pastry:-Combine all the ingredients in a bowl using your hands.
Divide the mix between the four tins and press into them so that they are lined.
Bake for 20-25 minutes (I found 22 worked well).
Leave to cool in the tin for 5-10 minutes.
Plums:-Remove the stones and cut the plum into thin slices.
Add to a pan on a medium heat, along with the maple and spices.
Leave to cook for 15-20 minutes, stirring every now and again, until the plums have softened but are still holding their shape, and the sauce has reduced a little.
Hazelnut Butter:-Mix all the ingredients together in a bowl.
To assemble the tarts, remove the tart from their tins, spread a layer of the hazelnut butter mix and then top with the plums and roasted hazelnuts. (If you have an sauce left from the plums, drizzle this on top.)