The standard pastry crust makes me feel guilty. Me, the one who snarfed down the cinnamon-sugar coated scraps that my mom baked up after completing an apple pie. Me, the one who carefully ate around the thick and nubby, crusty rim of a pie and saved it for very last. I’m the one who always preferred a little bit of filling with a whole lotta flaky crust. But, I just can’t really do it any more.
My first non-crust crust consisted of Grape-Nuts and apple juice and baked. Not bad, but… And then I discovered raw crusts which changed the whole pie-making world for me. And raw crusts are great – they’re quick and delicious and I when I’m eating some I don’t imagine plaque lining my arteries – but sometimes I just don’t want raw. So I came up with a hybrid – some elements of a raw crust, but baked up so that it gets crispy around the edges. Plum and mango work beautifully together, but this could be filled with any fresh seasonal or frozen fruit.
Go crazy and add a dollop of The Little Foxes’ delicious (not to mention easy & quick) sweet vegan ricotta to your slice. You’ll be glad you did.
Plum & Mango Tart
1/4 cup flaxseed meal
1 cup unsweetened coconut flakes, soaked in water for ~30 minutes & drained
1 cup pecans, roughly chopped
1/2 cup dates, chopped
4 oz. unsweetened applesauce
zest of 1 lemon
1″ nubbin of ginger, grated
1 tsp. cinnamon
1/4 tsp. cardamom
1 large mango, peeled and chopped
5-6 plums, pitted and chopped or sliced
1/4 cup water
1 tbsp. cornstarch
1 tbsp. fruit-sweetened jam, any flavor
1/4 cup water
Sweet vegan ricotta, optional
Make the crust:
Preheat the oven to 350F and dig out your 9″-10″ springform pan.
In a food processor, process the pecans and dates until finely chopped. Add them to a big bowl with the remaining ingredients. Stir well to combine. Pat the dough into the pan – you’ll have enough to bring some up the sides. Pop into the oven for 10 minutes.
Make the filling:
While the crust bakes, combine the mango and plums in a bowl. Stir the cornstarch into the water and then add this to the fruit. Stir. When the crust is ready. gently pour the fruit into the pan and put back into the oven for about 25 minutes.
Make the glaze:
Whisk together the jam and water. When the tart is done, brush the glaze over the fruit and return to the oven for a few more minutes. Let the tart cool in the pan until ready to serve.
Top with sweet ricotta cream, if desired.