📖 Instructions

1. Prepare the Crust: In a food processor, pulse together the oat flour, almond flour, coconut sugar, and salt until combined. The mixture should resemble coarse sand.
2. Add Coconut Oil: Add the chilled coconut oil in small pieces and pulse until the mixture forms pea-sized crumbs. It's vital that the oil is cold, because it helps with the texture.
3. Incorporate Water: Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Be careful not to over-process it, or the crust could become tough.
4. Shape the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes. Honestly, the fridge is the best place for anything.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom.
6. Press and Trim: Gently press the dough into the bottom and up the sides of the tart pan. Trim any excess dough from the edges and crimp the edges for a decorative finish. Crimp away!
7. Pre-Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
8. Remove Weights: Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let it cool completely before adding the filling. Or don't let it cool, if you're in a rush! No judgement here.
9. Prepare the Plum Filling: While the crust is cooling, prepare the plum filling. In a saucepan, combine the pitted and sliced plums, coconut yogurt, maple syrup, lemon juice, vanilla extract, and cinnamon. Give it all a good mix.
10. Cook the Filling: Cook the plum mixture over medium heat, stirring occasionally, until the plums soften and the filling thickens slightly, about 10-12 minutes. Be careful not to burn it!
11. Assemble the Tart: Pour the plum filling into the pre-baked tart crust, spreading it evenly.
12. Bake the Tart: Bake the tart in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is bubbly and the crust is golden brown. Keep an eye on it!
13. Cool and Serve: Let the tart cool completely on a wire rack before serving. This allows the filling to set properly. Slice and serve, maybe with a scoop of dairy-free ice cream or a dollop of coconut whipped cream, if you like!