A Sweet Finish for Thanksgiving, Plum Chestnut Tartlets

Wrap fruit in some tasty, attractively shaped dough and you have an elegant dessert that is actually good for you.

The dough quickly mixes up and unlike butter pastry, it is unfussy and easy to work. Made with chestnut and buckwheat flours and nutmeg, vanilla, and sweet potato, this tender dough is naturally sweet, low in fat, and gluten-free.

Filled then with plums and grapes, baked all soft and jammy, just top these tasty tartlets with a dollop of crème fraiche (easy to make with my homemade soy yogurt), and you’ve got a scrumptious dessert for the holidays. What’s not to love?

Plant-based, whole grain, gluten-oil-sugar-salt free

Prep time 50 minutes Bake time 40 minutes Makes 12

Equipment

For Tartlets

High speed blender (or use food processor) to blend date paste

Food processor to mix dough

1” bristle pastry brush

Spice or coffee grinder to grind nutmeg

12 French 3” mini brioche pans

Water spray bottle

For Crème Fraîche

12” by 12” square of muslin

String

Ingredients

Dough

1 cup chestnut flour, plus a bit for dusting the board

1 cup buckwheat flour

3 Tablespoons arrowroot

3 Tablespoons golden flaxseed, freshly ground

¼ teaspoon nutmeg, freshly ground

2 teaspoons vanilla extract

¼ cup date paste from 1/3 cup pitted dates, any variety

1 cup hot sweet potato pulp, microwaved or baked