When we turned sugar plums and currants into a crumbly tart

makes a 9-inch tart

Tart dough and crumble

1 cup (140 g) superfine brown rice flour
1/2 cup (100 g) natural cane sugar
1/4 cup (30 g) millet flour
1/4 cup (25 g) almond flour
1 teaspoon fine sea salt
10 tablespoons (150 g) unsalted butter, diced into 1/2-inch cubes
2 to 3 tablespoons cold whole milk

In a large bowl, whisk together the first five ingredients. Add the butter and work it with your fingers into the flour mixture until it resembles a sand-like dough. Add the milk and stir until it comes together. It will be a soft dough.

Reserve approximately 1/4 cup of the dough in the refrigerator.

Press the dough into the tart mold starting from the bottom and going up the sides. It should be about 1/4-inch thick. Chill in the refrigerator for 30 minutes.

Sugar Plum and currant filling

1 pound (450 g) sugar plums or other small plums, halved and pitted
1 cup (140 g) red and white currants mixed
3 tablespoons natural cane sugar
2 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon lime juice

Preheat oven to 350F (180C).

Toss all ingredients together in a bowl and let it rest for 5 minutes. If the fruit releases too much juice, discard some of it or the bottom will become soggy. Remove the vanilla bean.

Fill the chilled tart dough with the fruit filling. Crumble the rest of the reserved dough on top of the fruit filling.

Bake the tart for 45 to 50 minutes in the middle of the oven until the crust has a deep golden color.

Let the tart cool completely before cutting. It is very crumbly so cutting it when warm will make it fall apart easily.