The Caffeinated Kitchen is known across Southern California for their wildly delicious baked vegan doughnuts. They have the perfect balance of moisture, a wide array of flavors like chocolate sea salt, cookies and cream, blueberry, pecan and praline and more and are always a welcome addition to any day here at HOWL.

So, when Jen Hackler (The Long Beach local and magician behind these tasty baked treats) told us she had another non-doughnut recipe to share, we couldn’t have been more excited.

While she regularly creates vegan pastries that pair brilliantly with coffee, when called upon to serve something a little more special, she loves to pull a collection of Rustic Vegan Apricot-Plum Tarts out of the oven.

Their flaky, endearingly imperfect crust and tangy plum filling will satisfy sweet tooths and non- sugar lovers alike.

Top them off with a scoop of coconut milk-based ice cream to really indulge!

And now, you’re going to learn how to make your own… Just in time to surprise that bae of yours for Valentine’s Day!

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What you’ll need to make 4 six-inch Rustic Vegan Apricot-Plum Tarts…

2 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
1/2 cup coconut oil, chilled, plus 1/4 cup liquid coconut oil for brushing 1/3 – 1/2 cup iced water
4 large Red Plums, pitted and sliced
1/3 cup plus 3 tablespoons granulated sugar 1/4 teaspoon all spice
1 1/2 tablespoons all purpose flour
1/2 cup apricot preserves 1 tablespoon water

Here’s how to make it all come together…

1. Make the crust: Combine flour, salt, and sugar in the bowl of a food processor fitted with the S blade and pulse to mix. Add the cold coconut oil and pulse until the mixture is the consistency of coarse sand. Slowly add 1/3 cup of the cold water to the mixture and pulse to blend. Add a little more water at a time as necessary, pulsing between additions, until you have a dough that holds together well enough to mold. Wrap dough in plastic wrap and refrigerate for 20 minutes.

2. Make the filling: In a medium bowl, combine plums, 1/3 cup of the sugar, and the all spice. Toss to coat the plums and set bowl aside.

3. Line 2 baking sheets and set aside. Turn pie dough out onto a lightly floured surface and divide into 4 equal portions. Roll each portion out into an 8-inch circle about 1/8- inch thick. Transfer to the lined baking sheets.

4. In a small bowl, combine the flour and 2 tablespoons of the sugar. Spread mixture evenly over each dough portion, staying within 2 inches of the edges. Arrange plum slices evenly over the sugar mixture. Fold dough edges over the fruit to create a 2- to-3-inch crust border. Pleat the border loosely and pinch to seal any cracks. Brush exposed dough with liquid coconut oil and sprinkle with the remaining tablespoon of sugar. Refrigerate tarts for 20 minutes.

5. Preheat oven to 375-degrees Fahrenheit and position oven racks in the upper and lower thirds of the oven. Bake tarts for 18 minutes, rotate pans, and bake 18-22 more minutes, just until crust is browned and the filling bubbles.

6. While tarts bake, combine apricot preserves and water in a small saucepan and heat over medium heat until the preserves are melted. Keep warm on low heat. Once tarts are done baking, remove from oven and immediately brush tops of fruit with the apricot preserves. Allow tarts to cool for 20 minutes before serving.

THEN, if you haven’t tried one of The Caffeinated Kitchen doughnuts for yourself, take a look at their stockists, HERE, and discover what you’ve been missing.


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