Ingredients:
2 c pecans, lightly toasted
2 t coconut oil, melted
3 T maple syrup
2 T ground flaxseed meal 1 t ground nutmeg ½ t salt ¾ c purchased crème fraîche ½ c apricot fruit spread
5 red or black plums

Procedure:
1. Spray 9″ fluted tart pan with removable bottom, with cooking spray or lightly brush with melted coconut oil.
2. Pulse the pecans in food processor until coarsely ground. Add the coconut oil, maple syrup, flax meal, nutmeg & salt. Process until mixture comes together. Gather dough, with your fingers press into & up the sides of the prepared pan.
3. Preheat oven to 350°F, bake crust about 10 mins, until lightly golden around the edges, cool.
4. When the tart is cool but not cold, carefully loosen the crust & remove the fluted rim, transfer to a flat serving platter.
5. Spread crème fraîche over tart crust, in a thin layer.
6. Cut plums in half & remove pit, then slice into ¹⁄8″ thin slices & toss in apricot spread.
7. Arrange slices in a circle on top of crust, forming a floral pattern.