In this post I share a recipe for summer plum tarts with chia and quinoa flakes.

Our family has moved to the country! We are living in Greytown (for a month), and so far its been glorious. Plums on tap and a huge vegetable garden. Chicken, sheep and a rambling acre garden. Bike rides and swimming in rivers. Hot, hot weather, calm warm evenings, eating dinner out doors under the wisteria, and a sense of stillness not often found in Wellington.  I feel like I have stepped back into a past era of my life. I am totally loving it.

For people still in Wellington at the moment you might like to check out the Kitchen at the End of the world

Plum tarts with chia and quinoa flakes

Because our (temporary) new place has heaps of fruit and vegetables growing on site, I have no excuse but to be making lots of things that are freshly picked and in season.

plum tarts with chia and quinoa

I made these plum tarts with chia and quinoa with plums straight off the tree. This recipe is quite different from our last plum tart recipe as it uses different pastry and lots of yummy ingredients like chia seeds and quinoa to soak and bind all the lovely ripe plum juices.

Plums for tartpastry shells

 

Mummy to three small country boys

Summer plum tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6-8 small tarts
Ingredients
  • 500 g plums, chopped and stones out
  • 3 Tbsp quinoa flakes
  • 3 Tbsp ground almonds
  • 2-3 Tbsp brown sugar
  • 2 Tbsp LSA
  • 1 Tbsp chia seeds
  • 2 sheets of ready rolled short sweet pastry
Instructions
  1. Pre-heat the oven to 180 degrees. I didn't use fan-forced.
  2. In a bowl mix the stoned chopped fruit with the other dry ingredients. Mix to ensure everthing the plums are well coated in the dry ingredients. You could make the fruit a day ahead.
  3. While the fruit mix it sitting prepare the pastry, stirring the fruits occasionally.
  4. You can either make one large tart or several mini tarts. I used ones with removeable bottoms. Line your pastry tins with the pastry.
  5. Blind bake these pastry shells for approximately 5 minutes
  6. Fill tarts with fruit mixture.
  7. Bake for approximately 20 minutes.
  8. Cool in the tins for a little while before removing them to a cooling wrack.
 

 

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