1 cup gluten-free all-purpose flour
1/2 teaspoon sea salt
4 oz (1 stick) cold unsalted organic butter, cut into small pieces
2 tablespoons ice water
6 satsuma plums (pitted and cut into 1/4 inch wedges)
2 tablespoons coconut sugar
1 tablespoon fresh lemon juice
1/8 teaspoon cinnamon (optional)
1 egg (beaten)
1-Preheat oven to 375°F.
2-In a food processor, combine gluten-fee flour and sea salt. Add butter and pulse several times until mixture resembles fine meal. Add the egg and 2 tablespoons ice water, then pulse until well combined and dough comes together. Remove dough and press together with hands. Chill the dough in the fridge for at least 30 min.
3-Roll your chilled dough in between 2 wax paper sheets into a circle and place it on a baking pan lined with parchment paper.
4-In the meantime, place plum wedges in a small bowl and toss with coconut sugar cinnamon (if using) and lemon juice.
5-Spoon plum mix onto dough leaving a 1 1/2 inch border around the edges or if you want a nicer look arrange the plum wedges in a circular pattern starting from 1 1/2 inches from the outside edge of the dough, working your way into the center. Fold the edges of dough over the plums, covering part of the mixture.
6-Brush edges with beaten egg with a pastry brush.
7-Bake until the crust is golden and plums are soft and bubbling for about 30-40 min.
8-Let cool slightly on a baking rack before serving.