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These scrumptious tartlets, with their crisp, lime-scented oat biscuit crust, are topped with both a sweet-tart prune purée and sliced fresh plums.
• Use pecans or almonds, or a mixture of the two, in place of the walnuts.
• Instead of plums, use fresh peaches. Choose peaches that are ripe but firm. There is no need to peel them.
• If the tartlets are made the day before you serve them, they will soften enough to be eaten with a knife and fork.
•To keep the fresh plums from browning, you can blanch the slices in boiling water for thirty seconds. Cool and garnish as directed. Alternatively, glaze the tartlets with ¼ cup plum jam thinned with about 2 tablespoons of boiling water.
Plums and prunes are rich in potassium and soluble fibre, both key nutrients for battling high blood pressure. They also contain phytochemicals, such as chlorogenic acid, which are thought to detoxify carcinogenic chemicals that enter your body from the environment, such as smoke.