CRUST (crust adapted from La Tartine Gourmande)
1/3 c + 3 Tbsp cup quinoa flakes
1/4 c + 2 Tbsp cup amaranth flour
10 1/2 T cold coconut oil or cold butter/ghee (I used a half and half mix of butter and coconut oil)
3/4 tsp salt
7-9 Tbsp cold water
- With a standing mixer, mix flours, flakes, salt, and cold coconut oil/butter until crumbly.
- Add cold water by the tablespoon gradually, mixing constantly, until dough reaches a good consistency and starts to pull away from the bowl. Roll into ball, wrap tightly in plastic, and chill for 1-2 hours.
- Remove from fridge and let sit for 30 minutes at room temperature.
- Pat between two layers of saran wrap, and roll out to fit an 11" tart pan, turning every few to ensure it is rolled evenly. Crust should be about 1-1 1/2 larger than pan. Gently transfer to 11" tart pan. Gently press dough into pan and up the sides, trimming even with the top edge of the pan.
- Place pan in fridge and chill for 30 minutes.
- Preheat oven to 425 F.
- Wash plums and apricots, pit, and thinly slice.
- In a small bowl, mix together maple syrup, vanilla, spices, sweet rice flour, and a pinch of salt. Remove crust from refrigerator, and gently brush mixture onto surface.
- Then, arrange slices of fruit in crust in concentric circles, packing in as many slices as you can, and alternating colors.
- Place tart in pre-heated oven, and bake for 10 minutes at 425 F.
- After 10 minutes, turn down heat to 350 F. Bake for an additional 30 minutes until crust is golden and fruit has softened. It will smell GOOD.
- Remove tart from oven and let cool completely on a wire rack.
- If not eating immediately, cover cooled tart and store in refrigerator until ready to serve.
- Remove outer tart pan ring and slice tart with a large sharp knife. If desired, serve with a dollop of something creamy (yogurt, coconut milk cream, whipped cream, etc). Enjoy!
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