{"id":379,"date":"2010-03-25T10:55:00","date_gmt":"2010-03-25T10:55:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=379"},"modified":"2016-03-17T17:59:42","modified_gmt":"2016-03-17T17:59:42","slug":"plum-oatmeal-tart","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/03\/plum-oatmeal-tart\/","title":{"rendered":"Plum Oatmeal Tart"},"content":{"rendered":"
<\/a><\/div>\n

It’s not exactly plum season yet, but sometimes I can’t resist those fruit in the market….don’t know where they grow at this time of the year….don’t really care for that moment……I just need to buy them.
So it happened with a bag of plums the other day.
I like to eat fruit straight as they come, but the rest of the family is slightly more picky, or fruit have to come in a package, like a tart.
I got this beautiful tart shell recipe with oatmeal that has never failed me. The tart filling is easy to throw together, and the fruit can actually be anything you like: cranberries, cherries, strawberries…..Uhhhhhhh, as I am writing this out of the hat, I start salivating again. Will definitely try this one with fresh strawberries very soon. They are in season now here in the Middle East!!!
Anyway, it’s great with plums. Consider this recipe as basics with space for lots of variations regarding the filling: apart from different fruit I can also see nuts or raisins in there. Time to experiment!!
————————————————————–<\/b><\/p>\n

PLUM OATMEAL TART<\/b><\/p>\n

(Print Recipe)<\/a> <\/b><\/div>\n

<\/div>\n
Tart Shell<\/b><\/div>\n
1 cup whole wheat pastry flour<\/div>\n
1\/4 teaspoon salt<\/div>\n
6 tablespoons butter<\/div>\n
2 tablespoons agave syrup or honey <\/div>\n
1\/2 cup rolled oats<\/div>\n
4 tablespoons cold water<\/p>\n

Tart Filling<\/b>
2 cups plums, depitted and cut into thin wedges
3 eggs
1\/2 cup agave syrup
5 tablespoons melted butter
1 teaspoon vanilla<\/p>\n

Makes one 9 inch tart<\/p>\n

————————————————————<\/span><\/div>\n
Tart Shell <\/b><\/span><\/div>\n
In a food processor, combine flour and salt. Mix until well combined. Cut the butter into small pieces and add together with the agave\/honey to the flour mixture. Mix until it resembles coarse crumbs. Add the cold water little by little, and blend. The dough should just hold together and not get too wet. Take the dough out the processor. On a floured surface, knead the oats into the dough. Form a 1-inch high disc, wrap in foil and keep refrigerated for at least 30 minutes. <\/span><\/div>\n

<\/span><\/div>\n
Preheat oven to 220C.<\/span><\/div>\n

<\/span><\/div>\n
With a floured rolling pin on a floured surface, roll out the tart shell dough evenly until it fits a 9 inch tart form. Transfer the dough to pan, pressing the dough gently into the pan and the edges. Fold any overhanging dough back inside the pan to have a stronger shell at the side. Prick bottom and sides of the dough with a fork. Cover the dough with silver foil and put a handful of dried beans on top to avoid the dough coming up while baking. Bake the shell for 15 minutes. Remove the foil and beans and bake for another 5 or until shell is evenly baked and has a golden color. Take out of the oven and set aside.<\/span><\/div>\n
<\/span><\/div>\n
Tart Filling<\/span><\/b><\/span><\/div>\n
Reduce oven heat to 180C.  <\/span><\/div>\n

<\/span><\/div>\n
In a bowl, beat the eggs lightly. Combine with vanilla, agave and melted butter. Lay out the plum wedges in the tart shell. Carefully, pour the egg mixture over the plums into the tart shell. Bake for about 45 minutes or until the filling has set. Let cool completely in the pan before taking it out.<\/span><\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It’s not exactly plum season yet, but sometimes I can’t resist those fruit in the market….don’t know where they grow at this time of the year….don’t really care for that moment……I just needRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1039,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["entry","author-Anja","post-379","post","type-post","status-publish","format-image","has-post-thumbnail","category-dessert"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-67","jetpack-related-posts":[{"id":227,"url":"https:\/\/anjaschwerin.com\/food\/05\/baked-yogurt-tartlets-with-strawberries\/","url_meta":{"origin":379,"position":0},"title":"Baked Yogurt Tartlets with Strawberries","author":"Anja","date":"May 26, 2011","format":"image","excerpt":"Will you believe me that these strawberry tartlets are a complete by-product from a therapeutic kitchen session that I allowed myself? 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