Rosy red plums make for a show-stopping dessert that’s worthy of special occasions. Nectarines or persimmons would be equally tasty and pretty in these vegan tarts. Whichever fruits you’re using, be sure to slice them thin so they are easier to arrange in the tart pans.

By Nancy Macklin, RDN,


  • 1 cup regular rolled oats
  • 2 tablespoons flaxseed meal
  • 2 tablespoons no-salt-added almond butter
  • ¼ teaspoon sea salt
  • 3 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 4 fresh plums, nectarines, or persimmons, halved, pitted, and sliced (4 cups)
  • 5 tablespoons pure maple syrup
  • 2 tsp. cornstarch
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • ¼ cup pomegranate seeds (optional)


  • Preheat oven to 400°F. In a food processor combine the first four ingredients (through salt). Pulse until mixed. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Divide mixture into four portions. Press portions onto the bottom and up sides of four 4-inch tart pans. Place tart pans on a baking sheet. Bake 8 minutes. Remove crusts from oven and reduce oven temperature to 350°F.
  • For plum sauce, in a small blender or food processor combine 1 cup of the sliced plums, 4 Tbsp. of the maple syrup, and the next four ingredients (through cinnamon). Cover and blend until smooth. Set aside 3 Tbsp. of the sauce.
  • Divide the remaining plum sauce among the tart crusts, spreading evenly. Arrange the remaining sliced plums in concentric circles over sauce. Stir together the reserved plum sauce and the remaining 1 Tbsp. maple syrup. Brush sauce mixture over plums.
  • Bake 25 minutes or until filling is bubbly around edges and plums are tender. Cool on a wire rack. Before serving, sprinkle with pomegranate seeds, if desired.

Comments (3)

(5 from 2 votes)

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Ann Kaufman

Hello!! How can I modify baking time if I used one larger pie plate or a springform pan?


Can’t wait to taste

Donna Eversole

I made this for our ladies luncheon last year when I saw it in the Summer magazine. It was so delicious! Everyone loved it! I will make it again when plums are in season.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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