Free Healthy Recipe - Sourdough plum and frangipane tart

Low GI, Low sugar

The sourdough starter used to make this pastry adds a depth of flavour not found in regular shortcrust. It's a lovely contrast with the seasonal plums and frangipane

60 grams water
25 grams maple syrup
1 tsp sea salt
2 cups almond meal
½ cup butter
1 tbs lime juice
½ tsp lime zest
3 plums sliced

Preheat the oven to 200C
To make the pastry, mix the starter, spelt flour, water, maple syrup, olive oil and salt together in a food processor to form a rough mass of dough.
Roll it out between two sheets of baking paper and line an oiled 26 cm flan dish.
Use a sharp fork to press holes in the bottom and sides of the pastry.
Place in the refrigerator for 30 minutes

Cover the pastry with foil and dried beans to weight it down and place in the oven to blind bake for 10 minutes
Use a hand mixer to mix the almond meal, butter, maple syrup, egg yolks, almond extract, lime juice and zest together.
Spread the frangipane mixture across the pastry shell,
Slice the plums thinly and arrange them over the top of the tart
Sprinkle almonds over the top
reduce the temperature to 180 and place in the oven to cook for 30 minutes.

Makes 10 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 40 mins
Ready in: 70 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1691 kj
Calories 404 kcal
Fat 28 g
Saturated Fat 7 g
Total Carbohydrate 26 g
Total Protein 10 g
Fibre 5 g

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