Gluten-free plum & cinnamon tart


For the hazelnut pastry:

  • 110g (4 oz) rice flour
  • 55g (2 oz) cornflour
  • 55g (2 oz) ground hazelnuts
  • 1 tsp ground cinnamon
  • pinch of salt
  • 110g (4 oz) cold butter or dairy-free hard margarine, cut into small pieces
  • 70g (2.5g) caster sugar
  • 1 egg, beaten


For the plum and cinnamon filling:

  • 500g (17.5 oz) plums, stoned and quartered
  • 2 tbsp soft light brown sugar
  • 1 tsp ground cinnamon
  • zest of 1 orange
  • 1 tbsp ground hazelnuts
  • 1 egg, beaten
  • large pinch of demerera sugar


  1. Preheat the oven to 190°C.
  2. To make the pastry, stir the rice flour, cornflour, ground hazelnuts, cinnamon and salt together in a medium mixing bowl.
  3. Rub the butter into the dry ingredients with your fingertips (or pulse in a processor) until the mixture resembles breadcrumbs. Stir in the sugar. Pour in the beaten egg and bring the pastry together, first with a table knife and then by lightly kneading the dough to a smooth pastry with your hands.
  4. Between sheets of cling film, roll out the pastry into a circle approximately 25 cm wide and 3 mm thick, and transfer to a large shallow roasting tin.
  5. Mix the plums, sugar, cinnamon, orange zest and ground hazelnuts together. Heap into the centre of the pastry, leaving a 5-cm border around the edge.
  6. Draw the edge of the pastry circle up over the fruit, pleating and pinching the pastry to form a leak proof ‘bowl’ to hold the cooked plum juice.
  7. Brush the pastry with beaten egg and sprinkle with the demerara sugar.
  8. Bake the tart in the oven for 40 minutes, or until the tart is golden and crisp and the centre of the pastry base is cooked.
  9. Using 2 fish slices, transfer the tart to a serving dish. Slice into generous wedges.


Preparation time: 35mins

Serves: 6-8

Nutrition: n/a



Serve with a generous scoop of vanilla ice cream!