Arrange plum slices in a spiral formation on top of the sauce. Set aside. In a large mixing bowl combine: almond flour, low carb sweetener, baking powder, cinnamon, and salt. …
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Sprinkle with the cinnamon and lemon zest. Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.
Our sugar free and low carb recipe is slightly sweet, a tad tart with a hint of heat. reduce heat and simmer for 20-25 minutes, until the plums have softened. stir well sauce well and simmer until preferred consistency. The longer the simmer the thicker the sauce becomes
Whether you call it a rustic plum tart (American), a plum galette (French), or a crostata (Italian), you’re going to love this easy summer dessert. With a crackly pastry crust folded over a filling of luscious purple plums, it’s essentially a free-form pie baked on a sheet pan – and it has a deliciously high crust-to-fruit ratio.
In a sauce pan, add plums, lemon juice, remaining butter, lemon zest, sweetener, cinnamon, and salt. Bring to a boil, then reduce to a simmer to allow the plums to soften, break down and thicken for about 15 minutes.