Seson for plums, apricots and peaches has begun. I have to admitt that I love fruits and I’ve been missing the a lot on keto diet. But August is the best time for these fruits, so I enjoy them as much as I can, to (probably) come back to keto in winter with no regrets. Nature give us this juicy beauties so it would be a shame to withhold yourself with eating them.

Today I have for you rustic looking tart and very ascetic in taste. Before keto I would say that it’s to ascetic for me, not enough sweet. But because my approach to sweets has changed, I appreciate this not very promiscuous taste. That’s how probably this cake could taste 100 years ago, without artificial additives, colorings and flavor enhancers. Is it tasty? You have to judge it for yourself, 100 years ago it might have been a delicacy, when no one knew yet about food marketing.

If you don’t mind gluten and sugar you can try out the regular recipe. If you do not tolerate any of them, please have a look at the other vertion of the recipe. It doesn’t contain any gluten or regular sugar (it’s also nut free).

rustic plum tart (regular & keto option)

NOTE: my measuring cup is regular 250ml glass

INGREDIENTS for keto tart:

• 1 cup ground linseed (flaxseed)
• 1/3 cup coconut flour
• 1/4 cup xylitol (or other sweetener)
• 1/2 tsp baking powder
• 2-3 tbsp clarified butter (or coconut oil)
• 1 egg
• 2 tbsp milk (I used almond milk)
• 1 tsp lemon juice
• 500g plums
• some more xylitol to sprinkle on top

DIRECTIONS for keto tart

I use old coffee grinder to grind linseed, you can do the same, or buy grounded linseed. Although it’s more expensive and less healthy, because ground linseed oxidize quickly. That’s why it’s better to buy linseed and grind only the amount you need. You can also use mortar to grind them, but it’s more time consuming and requires more attention.

In a bowl mix together grounded linseed, coconut flour, xylitol, baking powder, butter, egg and milk using your hand. As linseed dough is not as elastic and flexible as regular dough (gluten increases dough cohesiveness and ductility), you might not be able to nicely fold it as you can with regular dough. Make thicker edge instead or you can try to play with it an fold it over the plums, but be prepared it’s not going to be easy.

Take a piece of baking paper and roll the dough using a rolling pin. Give it more or less a round shape, make it quite thin. Again it may brake, no worries, just stick it togeter with your fingers.

Rinse plums, cut lengthwise and remove the stones. Arrange them on the inside of the dough, leaving about 1 inch (2.5cm) of margin if you want to make the edge, or 2 inch (5cm) if you are going to fold it. When you filled the dough with plums, form the edge or try to  fold the remaining dough over it. Use whisked egg to brush the dough and sprinkle with some xylitol all over it. 

Bake in 190ºC for about 40-50 minutes (keep an eye on it it might need less time depending of your oven).

After baking, when it’s still hot sprinkle plums with some sugar to get more glaze.