(Recipe) Apple & Plum Tart

1. Cut the dates into small pieces. Peel the banana and break it into chunks.
2. Add the dates, banana, 60 g butter, egg, a pinch of salt, almond flour and oat flour to a food processor. Mix until a dough forms.
3. Shape the dough into a ball and leave it to rest in the refrigerator.
4. Score a small cross in the skin of each plum. Place them in boiling water for about 30 seconds, then remove them. The skins should now peel away easily. Remove the stones and cut the plums into fairly large pieces.
5. Preheat the oven to 160°C fan.
6. Line the base of a 26 cm springform tin with about two-thirds of the dough, creating a slightly raised edge around the sides. Bake the base for 10 minutes.
7. Peel and core the apples, then cut them into cubes.
8. Melt 1 tablespoon of butter in a frying pan. Gently cook the apple pieces for about 3 minutes over low heat. Add the cardamom and sprinkle the agar agar evenly over the apples. Stir well and cook for another minute.
9. Remove the pan from the heat, add the plum pieces and gently mix everything together.
10. Remove the tart base from the oven and spread the apple and plum mixture evenly over it.
11. Crumble the remaining dough over the fruit and finish with the sliced almonds.
12. Bake for 20 minutes at 160°C, then increase the temperature to 180°C for another 5 minutes to give the top a golden finish. Keep an eye on it, as every oven behaves differently and apparently enjoys having its own personality.
13. Leave the tart to cool for at least 2 hours before slicing.

Store the tart in the refrigerator.