Phyllo Dough Plum Tart

phyllo dough plum tart display image  7b29b2dd
phyllo dough plum tart display image 7b29b2dd

Phyllo Dough Plum Tart


10 sheets frozen phyllo dough thawed according to package directions
2 tbsp of melted vegan butter or coconut oil.
1 cup of soy, coconut or almond milk
6 medium plums
2 tbsp of raw brown sugar or coconut sugar


Preheat oven at 380F
Wash and slice the plums.
Add the melted vegan butter or coconut oil to one cup of almond milk.
Line a cookie sheet with a parchment paper. One layer at a time, place the phyllo dough on the parchment paper lined sheet. Brush each dough with milk and butter mixture. Then top it with another layer of the phyllo dough sheet brushing each layer with butter and milk mixture until all the phyllo is used up, making sure to brush the top layer of phyllo dough too. Starting from the top of the dough start lining the sliced plums as close to each other as possible. Leave 1-2 inches from the all 4 sides of the phyllo dough. You should have 4 rows of sliced plums. Sprinkle the plums with brown sugar. Gently push the edges of the phyllo dough towards the lined plums. Take the random shredded pieces of filo and crumple them up, place around the border of the tart.
Brush the whole tart with any remaining butter and milk mixture. Bake for 25-30 minutes until golden brown around edges. Let the tart cool before cutting. Sprinkle with confectioners sugar if you like. Enjoy every scrumptious bite!

credit: @naturallyzuzu

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