Plum & Raspberry Tart Recipe

Name: Plum & Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plums; 1 teaspoon vanilla extract; 1 tablespoon cinnamon; 250 g honey or 250 g maple syrup; 120 g ground almonds; 45 g raspberries; 3 eggs; 100 g coconut oil; 100 g rolled oats; 120 g ground almonds; 50 g coconut oil; 1 tablespoon honey or 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1 egg

Servings: persons

4 plums
1 teaspoon vanilla extract
1 tablespoon cinnamon
250 g honey or 250 g maple syrup
120 g ground almonds
45 g raspberries
3 eggs
100 g coconut oil
100 g rolled oats
120 g ground almonds
50 g coconut oil
1 tablespoon honey or 1 tablespoon maple syrup
1 teaspoon vanilla extract
1 egg

1
Preheat the oven to 160C/320°F.
2
Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
3
Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
4
Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
5
Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
6
Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
7
Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 plums, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, 250 g honey or 250 g maple syrup, and more.

Yes, Plum & Raspberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Plum & Raspberry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions