Plum & Raspberry Tart

READY IN: 1hr 10mins
YIELD: 4 tarts




  • Preheat the oven to 160C/320°F.
  • Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
  • Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
  • Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
  • Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
  • Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
  • Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.