This beautiful plum tart cooks up right on your campfire. By preparing the pastry at home ahead of your trip, you can easily put this dessert together at the campsite.
4-5dark ripe plums
Put the flour and salt in a large bowl and add grated butter. Use your fingertips to rub the butter into the flour until you have a mixture that feels like coarse breadcrumbs with no large lumps. Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in saran wrap and chill for 10-15 minutes. Roll out a large piece of pastry between two sheets of baking paper about 1/4" (3mm) thick and large enough to cover the bottom and sides of your skillet. Roll the sheets and pastry up and refrigerate until ready to take camping.
Slice plums into wedges and put into a saucepan with half the coconut sugar and water.
Bring to a boil then let simmer over the campfire, stirring when needed to stop it sticking, adding more water if needed (but the plums should begin to release moisture as they cook).
Unroll the sheet of pastry and lay into a skillet, cut to fit around the edges. Place plum pieces into the skillet, arranging in one flat layer. Drizzle with honey and fold edges in slightly.
Cover with aluminum foil or lid so it is airtight, and place over a low fire, cook until edges begin to appear brown. If you want the top pieces to brown, you can get resourceful on your cooking methods and lay glowing firewood over the top for a few minutes – caution though, this is only for the intrepid camper!
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