Rustic Upside Down Plum Tart

Rustic Upside Down Plum Tart

Rustic Upside Down Plum Tart

It all started when I found myself walking to the cash register at Le Creuset, as if on autopilot, with a cherry red Tarte Tatin pan. It was a thing of exquisite beauty and i just HAD TO HAVE IT!!!!

So to justify my purchase I've been on a quest to create the ultimate healthy tart!

This recipe uses plums, an almond-based crust, minimal amounts of sweetener and oils. But is tastes truly decadent!


6 plums, cut into halves
400g almond meal (I just used 400g almonds and ground them in the Vitamix)
1 teaspoon aluminium-free baking powder
25g butter, melted (or for a vegan version, use coconut oil)
1 tablespoon chia seeds soaked in 1/2 cup water for 10-15 minutes (or 1 egg)
2 level tablespoons maple syrup
1 teaspoon vanilla powder or paste
2 tablespoons macadamia oil (or any other mild-flavoured oil f your choice).


Place 1 tablespoon of the macadamia oil in the bottom of your baking pan and spread around using a paper towel
Arrange plums in the bottom of the pan

In a mixing bowl, place almond meal and baking powder. Mix well to combine
Add in the melted butter, 1 tablespoon of macadamia oil, soaked chia seed mix (or egg), maple syrup and vanilla powder/paste.
Mix well to combine

With a flat spatula, smooth almond mix over the plums in the baking pan until all plums are evenly covered.

Bake in a pre-heated oven (180 degrees celsius) for 20-25 minutes, or until the crust is golden and cooked through. How long this will take will depend on your oven, the size of the baking pan etc. So ckevk your tart every few minutes from the 20 minute mark.

When tart is cooked, remove from oven.

Allow to cool for 15-20 minutes, then cover the pan with a plate.
Using oven mits, turn your tart over so that it now sits on your plate.

If you eat and enjoy dairy, serve with whipped low fat ricotta, greek yoghurt or cream.