for 4 pieces

Pastry dough

120 g	spelt flour
1 tsp	ginger powder
1 ½ tbsp	coarse cane sugar
¼ tsp	salt
60 g	butter, cold, cut into pieces
1 tbsp	apple vinegar

Filling

2 tbsp	coconut flakes
300 g	plums, halved, pitted, cut into pieces
½ tbsp	coarse cane sugar

To serve

100 g

sour single cream

How it's done

Pastry dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the vinegar, mix quickly to form a soft dough; do not knead. Divide the dough into 4 portions, press into the prepared tins, pull up the sides a little. Prick the bases firmly with a fork, cover and chill for approx. 30 mins.

Filling

Sprinkle the coconut flakes over the tart bases. Mix the plums and sugar in a bowl, spread on top.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tarts from the tins, leave to cool on a rack.

To serve

Drizzle the sour single cream over the tarts, serve immediately.

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