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!
My current favorite pie is Derby pie. I change favorites every so often. Your tartlets look lovely, especially with all their drippy goodness! Thanks for a chance to win.
My favorite has to be cherry pie! I love it! You tarts look amazing!
That book sounds amazing, and your tarts look stunning!
I LOVE pies and tarts! So many favorites, but I think tart cherry or blueberry would be my winner :). Happy Belated Blogoversary!
Yum! Looks fantastic! Happy Blogaversary!
Your tart looks absolutely beautiful! (and delicious) : )
Another giveaway?? Aren't you sweet!!! Your tarts look fabulous...you do pies SO well! Let's see, my favorite has to be a peach raspberry pie...I took a classic peach pie recipe of Martha's and added a half pint of berries 🙂 Have a great week, Lora!
Fabulous..the oozing syrup is making the mini tarts more gorgeous!
I love my Husband's Door County Cherry Rum pie. It's the best. I hope that I win.
Absolutely yummy post and the tart is really looking gorgeous! Now I need nothing but a tart!!
Your kids are so adorable!
Baked a plum tart this past weekend! Used dough recipe from Tartine cookbook. Good stuff. Favorite pie has to be lemon meringue though. Love all the lemony goodness.
Your tart is gorgeous! I love chocolate pie. My great-grandma has the best recipe. I need to post it still though...added to the to-do list 🙂 Happy blogoversary and adorable kids!
I'm not entering the contest. But your kids are just adorable! And your pie is super delicious!
You have the sweetest kids! I too enjoy prunes, yup that's what i call 'em, prunes. In fact I'll be cooking with them in a few days. My favorite pie is a tough one for me so I'll go with my husband's: blueberry. And yes, it's pretty high on my list too!
Thank you so much for your sweet comments on my blog AND so I could find yours! These mini tarts are gorgeous and look incredibly delicious, so glad to be a new follower! xoxo
I've never baked with dried plums, but I'm loving the fresh and dried combo in these tarts! I'll definitely give this a try 🙂
I love raspberry pie, specifically one I had at a restaurant that was so perfectly set. Not sure how they did it but it was incredible. I'll never forget that raspberry pie...
My hubby makes a wonderful strawberry rhubarb pie. It is crazy delicious! And actually very simple except for the pastry he makes for the crust.
My favorite pie to make is apple pie and I love changing the recipe depending on my mood, adding other fruit, nuts, spices, etc. My favorite pie to eat is pumpkin pie though, and I am always looking for more great pumpkin pie recipes!
Happy Blogiversary! Yummy tart book. I love cherry pie! All around although Strawberry rhubarb comes in very close!
Happy Belated Blogiversary Lora! Your tarts are cute and the drips make them all the more irresistible! Can you believe I never had a dried plum? But I do love fresh ones. My favorite pie is pecan.