Stone Fruit Tart
Late summer: harvest time, abundance, peaches, plums, berries, and the first apples.
Maple trees tinge red-gold and mornings are crisp and dew-dropped.
Now is the time to enjoy this abundance.
Feed your body. Feed your soul.
STONE FRUIT TART
You will need:
1 lemon
1 1/2 cups millet flour (gluten-free) or spelt flour (wheat-free)
1 teaspoons baking powder
a pinch of sea salt
1/2 cup coconut oil OR unsalted butter at room temperature
1/3 cup maple syrup
2 large eggs OR 4 tablespoons flaxseed meal dissolved in just as much hot water
5 plums, 6 apricots, OR 4 peaches, pitted and cut in half or into wedges
1 teaspoon cinnamon
1/2 teaspoon each: cardamom, cloves, nutmeg
2 tablespoons maple syrup
Preheat the oven to 350 degrees.
Grease a 9 inch cake pan.
In a large mixing bowl, zest the lemon and squeeze out the juice.
Add the flour, baking powder, and salt.
Add the oil or butter in pieces and smash into the flour mixture with a fork so that the fat is well coated with flour.
Add the maple syrup and eggs / flaxseed, mix well, and spread into the pan.
Arrange the fruit halves / wedges in concentric circles on top of the batter, lightly pressing them in.
In a small bowl, combine the spices and 2 tablespoons maple syrup.
Pour the mixture over the fruit and bake about 1 hour.
Serve warm.
