These mini plum tarts are totally vegan and made with a simple coconut oil pastry crust. I love that they're not overly sweet, and the perfect size for a snack or dessert. They are great on their own, or you could serve them with a dollop of vegan whipped cream or ice cream.
I like to snack on dried plums. They actually were one of my favorite snacks when I was a little girl. But back then we called them prunes. Dried plums sounds more sophisticated than prunes. I even remember having a glass of prune juice on occasion.
I couldn't pay my kids to drink a glass of prune (or dried plum) juice, but they LOVE desserts with them! It may sound surprising if I told you one of my favorite desserts is made with dried plums. It's actually an Italian dessert my neighbor's mamma from Bologna makes. It's her specialty. When she makes it, Marisa and I will fight over the last slices. I finally taught myself how to make it because I was getting tired of her greediness. I'll share that recipe another time.
My kids are sweet. I have to say I'm blessed. They really care about each other. Yes, they bicker and argue like most siblings do. But they also adore each other. That makes me glow with happiness. The other day after school Gabriella ran up towards Luca and I and they hugged and gave each other a little kiss. One of them moms was surprised and thought it was so nice that they do that. I never thought twice about it and thought that was how things should be.
Like the other morning I was taking a photo of them on the way to school. Gabriella is so proud to be a Safety Patrol at school. Her first official "job". While we were getting ready to take the photo, Luca looked like he was planning something. I just couldn't get him to smile without looking sneaky.
Then he spontaneously gave her a little kiss. That just made my day. They did argue in the car the whole way to school about her hitting him in the head with her backpack. He swore she did it on purpose. The little kiss was long forgotten.
Back to the prunes/dried plums love. I think the juices overflowing the crust make the tarts a little prettier. And we did learn about drips in our photography session at IFBC with Andrew Scrivani. He said, "Drips are good. Like drippy ice-cream cones." He told us that while we were all squirming in our seats looking at his ice-cream cone photo full of gorgeous drips.
Now I have a little present for you. My blogiversary sort of came and went by this summer. I feel like I need to acknowledge my little blog. It's become one of the favorite things in my life. Meeting all of you has been wonderful. You all bring me joy with your kind comments.
Filling:
1 cup fresh chopped pitted plums
¼ cup dried chopped plums
½ cup sugar
pinch of sea salt
½ teaspoon vanilla
zest of one lemon
1 teaspoon cinnamon
2 teaspoons cornstarch
2 teaspoons cold water
Pastry:
¾ cup tablespoons unbleached all-purpose flour
pinch of sea salt
3 tablespoons non-hydrogenated coconut oil, room temperature
⅓ cup ice water
To brush on before baking:
2 tablespoons milk (I used rice milk)
turbinado sugar, for sprinkling
Filling: In a medium sized bowl, combine the plums with the sugar, cinnamon, and lemon zest, and vanilla. Stir together to combine the ingredients and let sit for about 15 minutes. After they 15 minutes, pour the plum mixture into a medium sized sauce pan and simmer on medium-low heat for about five minutes. While mixture simmers, stir together arrowroot If using cornstarch, return the mixture to a simmer and then remove it from the heat. Allow to cool to room temperature. While mixture cools, make dough.
Pastry: In a food processor, pulse the flour and salt. Add the semi-solid coconut oil and pulse until it is the size of small peas. Sprinkle the ice water over the mixture and pulse until the pastry starts to come together. Transfer the pastry to a work surface and knead gently a few times until thoroughly blended. Divide the tart in four flatten into disks. Wrap the pastry in plastic and refrigerate until chilled, about 1 hour.
Preheat the oven to 400°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out 1 of the pastry disks ⅛ inch thick. (I roll mine out between two pieces of plastic wrap. I sprinkle a little flour on the disk before rolling it out). Using a 5-inch plate as a guide, cut out 4 rounds and transfer to the prepared baking sheet. Refrigerate the rounds until firm, about 10 minutes.
Place one-fourth of the cooled filling in the center of each circle of dough. Bring the pastry edges up and around the fruit, pinching firmly to form a pleated rim on each tart. Refrigerate the tarts until firm, 10 minutes. Brush the tarts with the melted margarine or your choice of milk (I used rice milk) and sprinkle with turbinado sugar. Bake for about 15-18 minutes, until the pastry is golden brown and the plums are bubbling. I prefer to eat these warm right after they come out of the oven.
Now go leave a comment!! Good luck!
Coconut cream pie is my favorite pie!!!
I have a bunch, but this one is a big hit during the holidays - http://iwasborntocook.blogspot.com/2010/12/wouldnt-it-be-nice-if.html
I have this cookbook on my Christmas wish list!
These look amazing!
Mmm...love a good rustic pie! My favorite that I've had in recent memory was probably a chocolate cream pie.
I didn't think it would be the case but every time I have a slice of Coconut Cream pie, I want another and another.
I wish that I could just pluck one from the screen and top it with some ice cream!
Favorite pie? Toss up between a thick sweet potato custard and lemon icebox.
Your babies are adorable 🙂
Your tarts look delectable! My favorite pie is probably lemon meringue- so yummy!
Your kids are adorable! Love these rustic tarts, my favorite pie would be pecan pie... Or maybe apple pie... Mmmm I love pie 🙂
This looks gorgeous Lora, I love the looks of a rustic crust like this.
I too love a strawberry pie I've been making for more years than I want to admit in public! I've taken the original recipe and added a layered of sweetened mascarpone cheese between the crust and the strawberries. Originally to help keep the crust from becoming soggy but now because it tastes so great:
http://www.creative-culinary.com/strawberry-mascarpone-tart
That being said...there is a tie. I also love, love, love this French Silk pie with a graham cracker crust. Both are simply to die for!
http://www.creative-culinary.com/french-silk-pie
Love this! And your children are lovely!!
My all time favorite pie is fresh strawberry pie! I don't have a recipe for it online per se. I just make a pie crust, cool it down, fill it with strawberries, and then glaze! You can buy the strawberry glaze to make or just make a simple glaze using apricot jam! Then allow to cool and enjoy! There's nothing like the flavor of fresh berries!
Banana cream pie is one of my favorites, and no one ever seems to make it!
I'm not entering the contest but had to comment on how lovely your son and daughter are. Such cute photographs and your *drippy* tarts look amazing.
P.S. I *snack* on dried plums (prunes) all the time. 5 a day are supposed to be very good for you and I love fresh, juicy plums.
I love lemon meringue pie but have only made it once with mixed results. I'd love to win this!
i love lemon meringue pie! i am yet to make a real true pie crust. it sorta freaks me out. lol. it's on my list to make very soon.
Wow, looks beautiful! My favorite happens to be Mincemeat mini pies! Oh, the holidays...
OH my goodness i love Key Lime Pie!
Ah, this is lovely. I was just telling a friend about all the gorgeous plums/plum desserts from Italy & France that I love. I went to school in Strasbourg & Alsace is flooded w/gorgeous plums.
My favorite pie, though, has to be lemon meringue. My grandmother used to make it for me whenever we visited. There were all sorts of puddings & cakes as she was Anglo-Welsh. But always an extra lemon pie. Made me feel very special.
xo
Oooo, oooo, me, me, pick me! 😉 Your free-from tart is just gorgeous, as is everything you do.
PECAN PIE!!!!!!!!!!!!!!!!!!! http://www.elizabethannsrecipebox.com/2011/08/easy-pecan-pie.html