Preston Plum Almond Tart


I don’t wanna jinx anything but for the past few nights my little girl has only woken up once to nurse giving me a solid 6 hours of sleep. 6 hours! I could cry with joy. I feel like I’m getting away with something. The secret you ask? Daddy swaddled her ass up like a tight package in 3, yes 3 blankets, popped the only pacifier (finally) she likes into her mouth and gently put her into the crib all warm and toasty. Bada bing.

Listen people, she has a ferocious appetite all throughout the day so does she really need more than 1 feeding in the night?! I mean seriously. I’m sure my little porker is just fine. I feel hopeful. I feel rested. I even kinda feel sexy. OMG I’m back bitches. And what better way to celebrate my rebirth, if you will, then to go wine tasting!


I know what your saying - you’re breastfeeding you can’t have wine?! Yes, there is quite a debate on drinking and breastfeeding. The concern being if alcohol can have an affect on baby and if “pumping and dumping” is actually necessary or really does anything. My european friends with kids say they start them young. Dip a little wine in the pacifier to soothe a crying baby. Knocks em right out. And since we are living in the wine country, we might as well follow suit and "spike that milk" as a friend said.


With my son, I was an overly concerned first time mom and didn't have a sip of wine for months. He was also a skinny little thing, very slow to put on pounds and in the 5% of weight, so I was nursing and pumping non-stop until he started to pack on the baby rolls. However, with baby number 2, our little heffer is in the 80% of weight (!) and I am much more confident and relaxed with her feedings, so I say a little wine won’t hurt. It’s not like I’m hitting the clubs and getting wasted. I’m just having a civilized glass of wine with dinner or lunch or brunch - heck, whenever the opportunity strikes while she is napping!


Last weekend we ventured out into Dry Creek Valley and had a picnic at this amazing organic vineyard and farm Preston. I packed up some simple avocado, cucumber sandwiches on dark rye, fresh strawberries, roasted almonds, green olives and a hunk of sheep cheese. We all sat outside, under a beautiful old tree, our son ran around the grass and played while our little girl snoozed swaddled up in her stroller and we, leisurely ate and sipped wine. Well, maybe not leisurely. Only for about 5 minutes - if that. It’s pretty impossible to causally lounge with a toddler and a 2 month old but nonetheless, it was a lovely afternoon.


Before heading out we went into their farm store to shop and this is where I encountered these stunning green and purple plums. They were ripe, freshly picked and still warm from the hot summer sun. They screamed “baked me up in a tart”. I've wanted to try this plum tart recipe I found in one of my new favorite blogs, The Bojon Gourmet. I changed a few things around from her original recipe but it's pretty similar. It’s a very easy tart to whip together and quite adaptable with swapping out the plums for other summer stone fruits. It's also very delicious the next day, cold from the fridge, with a dollop of yogurt on top for breakfast.


Rustic Almond Plum Tart

Adapted from The Bojon Gourment

I like to have my fruit desserts on the tart side so I used only 1/2 cup sugar to her 2/3 cup. Also I didn't have any butter on hand and thought that coconut oil would overwhelm in flavor so I opted for a mild olive oil, which worked great. I’m sure you could also make this tart GF by swapping out the spelt flours for a GF all purpose. If you do, let me know how it turned out!

  • 1/2 cup ground almonds or almond flour, lightly toasted
  • 4 TB mild extra-virgin olive oil
  • 1/2 cup whole spelt flour
  • 1/4 cup white spelt or all purpose flour
  • 1/2 - 2/3 cup coconut palm sugar
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 egg
  • 1/2 tsp almond extract
  • 6-8 small ripe plums, halved, pitted and quartered
  • 1 TB turbinado sugar for sprinkling on top

Preheat to 375º.

Oil a 9 or 10” tart dish.

In a medium bowl, whisk together the almonds, flours, 1/2 -2/3 cup sugar, salt and baking powder.

In a small bowl, whisk together the oil, egg and almond extract. Then, mix and incorporate into the flour mixture until combine.

Pour into the tart dish and press evenly over the bottom only. Arrange the plum slices in a pretty way over the dough. Sprinkle the tart with the remaining tablespoon of turbinado sugar. Bake the tart for about 45 minutes, until the plums are oozily collapsing and the pastry turns golden brown.

Let the tart cool a bit. Serve, with ice cream, yogurt, whipped cream or creme fraiche.

The keeps wonderfully in the fridge and is relish for breakfast with a cup of strong tea!