This was inspired by a gorgeous recipe in Heidi Swanson’s ‘Super Natural Everyday’ cookbook (highly recommend!). Utensils: We used a 22cm square tart tin, you could also use a brownie tin 30cm x 20cm.
Plum Slice
Serves: 9
Ingredients
- 1 x 375g Spelt Wholemeal Butter Puff Pastry
- Flour for dusting
- 4 large egg whites
- 140g shredded coconut
- 70g unrefined caster sugar
- 6-8 plums depending on size
- ½ cup lightly roasted & chopped pistachio nuts
Method
- Preheat the oven to 180c fan-forced (200c non-fan).
- Line the base and sides of tart tin with baking paper (this makes it easier to remove the slice once cooked).
- Line the tart tin with pastry.
- Place tart tin on a baking tray and pop in the oven for 20 minutes, remove and set to one side while you prepare topping.
- Give the egg whites a quick whisk with a fork, then add the coconut and sugar, mix until well combined. Top the partially baked pastry with the coconut mixture. Cut plums into 6ths or 8ths depending on size, place these on top of the coconut pushing slightly into the coconut mix.
- Reduce oven to 160c fan-forced (180 non-fan). Place tart tin back in the oven and bake for 20 to 25 minutes or until the macaroon filling is golden. Allow to cool before removing from tart tin and cut into little squares to serve.
- Note: We no longer produce Gluten Free Pastry. However, if you’re wheat intolerant and can eat spelt, our Spelt Wholemeal Butter Puff is a great alternative.
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