Recipe: Grain Free Rustic Plum Tart (SCD, GAPS, Paleo)

Recipe: Grain Free Rustic Plum Tart (SCD, GAPS, Paleo) post image

For me, Italian plums mark the end of summer – this is their season. Considered a stone fruit – along with peaches, nectarines, apricots and cherries, they are the short lived treats of summer and need to be appreciated while they are available locally. Italian plums (prunes) appear at this time of year, ready to cook into something delicious. 

These small plums are not very good for eating raw, but once cooked, they explode with flavor, become soft and sweet and don’t even need to be skinned! So easy for the home chef!

Also know as drupes, these stone fruits are characterized by the hard pit or stone which develops from the ovary wall of the flower. This recipe is really simple and will impress any guest!

Recipe: Grain Free Rustic Plum Tart

Ingredients for Crust


Instructions for the Crust

  1. In a food processor mix together the eggs, the honey and vanilla extract
  2. Add the almond flour, baking soda, salt and part of the coconut flour and mix
  3. Drop in soft pieces of ghee or butter while the processor is running – the batter should start to become a ball (if not add in the rest of the coconut flour)
  4. Be sure to taste the batter to make sure it is sweet enough for you
  5. Place on a parchment lined cookie sheet and with your hands form a rectangular crust with sides
  6. It doesn’t have to be perfect – it is supposed to be rustic
  7. With a fork, poke holes along the bottom of the crust
  8. Bake at 325 degrees F for only 8 minutes while you prepare the plums
  9. Remove crust after 8 minutes and set aside

Ingredients for the Plum filling

  • Approximately one pound of small Italian plums
  • 1 Tbsp gelatin for the glaze (where to buy)
  • 2 Tbsp honey for the glaze

Instructions for the Plum Filling

  1. Clean and remove the pits by cutting the plums into quaters
  2. Line them up close together along the crust
  3. Mix the glaze by adding 2 tablespoon water to 1  tablespoon of gelatin in a small bowl and mix quickly
  4. Add the honey and mix quickly together
  5. It should be the consistency of syrup – you can add a few drops of water if it appears to be too thick
  6. With a pastry brush, apply the glaze to the plums
  7. Bake at 325 degrees F for 15 minutes and check
  8. If the crust is getting very browned, cover lightly with an oven proof cover like foil or parchment paper (be aware that parchment paper can ignite) and bake for 10 more minutes
  9. Let cool on the cookie sheet
  10. Serve at room temperature or cold
  11. Store in the refrigerator

Prep Time: 25 minutes
Cook Time: 25 minutes

Here is a recipe for another stone fruit tart

Shared at: Hearth & Soul Hop, Real Food Wednesday, Gluten Free Wednesday, Gluten Free Friday

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Tropical Traditions Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.

Leave a Comment

  • Eileen @ Phoenix Helix September 7, 2014, 11:27 pm

    This looks beautiful!

  • Sophie from A Squirrel in the Kitchen September 10, 2014, 10:11 pm

    This recipe looks positively gorgeous!

  • Cindy (Vegetarian Mamma) October 9, 2014, 11:27 am

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy from

  • Christina October 26, 2014, 2:57 pm

    This looks beautiful but please note, this recipe DOES NOT specify when to add the butter and baking soda. Don’t follow step by step like I did and NOT INCLUDE the butter and soda. I should have noticed but didn’t.
    Not a happy baker…

    • Jill October 26, 2014, 7:28 pm

      Hi Christina,
      I’m so sorry the instructions were not complete… I just updated them. Thank you for bringing this to my attention and I hope you will try it again…

  • Mellie December 15, 2016, 9:22 am

    With all these silly weteibss, such a great page keeps my internet hope alive.