Monday, February 22, 2010

Rye Plum Tart

Let it snow, coz the 6 servings of the plum tart keep late February nights flavored with middle of fall aromas.

Preheat the oven at 350 F.

In a bowl, mix together:

- 1 & 1/4 cup dark rye flour
- 1/4 cup oil
- 1 tbsp honey
- vanilla extract

Add 3-4 tbsp ice cold water and mix into a dough.

Shape dough into a ball and place in the middle of a tart pan.
Stretch the dough to match the tart pan shape by pressing the dough firmly with your fingers, into the pan.

Set aside.

In a pot, over the stove top, mix together:

- 4 cups diced plums (~ 8 fruits)
- 1 tbsp honey
- few drops of pure vanilla extract

Bring to a boil and stir well, squishing the fruits with a masher from time to time. Cook until a thick syrup is formed.

Remove from heat and place the plum mixture over the tart dough.

Bake in the oven for 30 minutes.
When done, remove from the oven and let stand ~ 15 min before cutting.

Nutrients per Serving: Calories: 238, Total Fat: 10.1g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Carb: 36.7g, Fiber: 7.6g, Sugars: 17g, Protein: 4.5g,
Vitamin A: 8%, Vitamin C: 17%, Calcium: 2%, Iron: 11%

High in fiber and iron content, but a carb bomb! Good for kids though, or after a killer workout :))

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