Late summer means one thing here: plum season! This plum tart has a GF buckwheat and hazelnut crust, a fruity filling and ooey gooey caramel in every bite.
Preheat oven to 160 C.
Spread hazelnuts on a baking sheet and roast for 5-10 minutes until fragrant. Let cool slightly before proceeding with the recipe.
Run the food processor until the nuts are coarsely ground.
If your food processor is strong enough and is fitted with a big bowl, add buckwheat flour, coconut oil, baking powder and salt to the ground hazelnuts. Pulse a few times until the mixture resembles coarse sand.
Add agave syrup and pulse until dough crumbles into large chunks. If it feels too dry, add one or two tablespoons of cold water and pulse to see if it sticks together.
OR you can cut coconut oil int the dry ingredients mixture using a bowl and a fork - the result will be just as good.
Grease a 20cm tart tin. Place a strip of parchment paper on the bottom, then layer with a circle of parchment.
Dump the dough mixture into prepared tin and evenly press it to form a nice bottom and even rims. Let it rest in the fridge for 10-15 minutes.
Preheat oven to 180 C.
Wash and halve 300g mini or bite sized plums. Arrange them onto the hardened tart shell, sprinkle generously with coconut sugar and bake for 35-40 minutes, or until golden brown.