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Fig & Plum Tart

Servings 1 tart


  • 1 tablespoon golden flaxmeal
  • 2 tablespoon very hot water
  • 1/2 cup pecan halves
  • 140 grams about 1 cup kumquat's gluten-free all-purpose flour or other gluten-free all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter cut into pieces
  • 2/3 cup fig preserves
  • 3 plums pitted and cut into wedges


  • Preheat oven to 400°.
  • Combine flaxmeal and water; stir to form a slurry.
  • Add pecan halves to the container of a medium-sized food processor. Pulse until the form a coarse meal; be careful not to make pecan butter. Add flour, sugar, and salt; pulse until combined. Add butter; pulse until mixture resembles coarse meal. Transfer mixture to a bowl; stir in flaxmeal.
  • Press mixture into the sides and bottom of rectangular tart pan with a removable bottom. Press firmly on mixture with the bottom of a measuring cup. Spread fig preserves evenly over crust. Place plums on top of preserves. Spoon a portion of fig preserves on top of plums, if desired.
  • Bake at 400° for 20-25 minutes or until crust is golden. Cool completely; remove tart pan sides before serving. Also delicious served cold.