This vegan twist on a French classic is an absolute winner! The tart tastes sooo good with plums (which are now in season!) and the addition amaretto makes such a perfect match. This tart is really easy to make and it will all be ready in under an hour.
I always thought it would be really hard to find vegan puff pastry, but it’s actually dead easy as the first one I picked in Lidl turned out to be 100% plant-based! I’m sure you can find one without the addition of butter in most grocery stores.
- 1 pack ready-rolled vegan puff pastry
- 8-10 large firm plums, halved, stones removed
- 100ml amaretto
- 50ml maple syrup
- 2 tbsp brown sugar
- a handful of almond flakes
- Preheat a large pan and place the plums skin up, pour in amaretto and maple syrup. Cook on medium heat for 5 min, then turn the plums and cook for another 5 min. Set aside to cool for at least 15 min.
- Preheat the oven to 200 degrees Celsius.
- You will need a 20-cm round fixed-base cake tin/ovenproof dish. Do not use loose-bottomed cake tin, as it will loose all the juices.
- Sprinkle the sugar on the bottom of the tin and place the plums on top of the sugar skin up, pour over the top all the cooking juices from the pan.
- Roll out the pastry and put on the top of the tin using it as a guide to cut a circle. Lay the pastry over the plums and tuck the edges down around the fruit. Cut a small cross in the middle of the pastry to let the steam escape.
- Bake for 25-30 min until the pastry is golden-brown. Set aside to cool for at least an hour. Then turn the tart upside down and serve sprinkled with some almond flakes.