By Karen Robertson

Gluten-Free Plum Tart

MAKES ONE 11-INCH TART

Thinly sliced plums are key to a beautiful plum tart. To add color, teff is used in place of millet flour in this crust.

½ Pie Crust recipe (replace millet flour with an equal amount of teff flour)
¾ cup sugar
1½ tablespoons gluten-free flour blend of choice
2 pounds red or Italian plums, skin on, pitted and sliced ¼-inch thick
½ tablespoon fresh-squeezed lemon juice

1. Roll out dough for one pie crust and press it into an 11-inch tart pan. Partially bake crust according to pie crust instructions. Let cool.

2. In a small bowl, combine sugar and flour blend.

3. Place plums in a large bowl and sprinkle lemon juice over them. Add sugar mixture and toss plums until fruit is evenly coated. Let stand for 30 minutes until juicy. 

4. Preheat oven to 425 degrees.

5. Arrange plums in a spiral pattern, one overlapping another, in the partially baked crust. Pour sugar mixture juices over the plums.

6. Place tart in preheated oven and bake for 15 minutes. Reduce temperature to 375 degrees, cover tart loosely with foil and bake an additional 40 to 50 minutes until plums are tender.

7. Remove from oven and brush warm juices in tart over plums. Cool completely before serving.

Makes 10 slices. Each slice contains 248 calories, 9g total fat, 5g saturated fat, 0g trans fat, 55mg cholesterol, 98mg sodium, 39g carbohydrate, 3g fiber, 3g protein.

Karen Robertson, author of Cooking Gluten-Free!, lives in Seattle.

Read More on These Topics

• Celiac/Gluten Free
• Dessert