Apple and Strawberry Tart
On the weekend I picked up a few kilos of strawberries from our local farmgate to make jam for the kids. I like to make it as then I know that the fruit is spray free and full of sunshine boosted flavour. It also means I can modify the sugar content. Strawberries are showing up at the shops at reduced prices at the moment as they come into season so there are plenty around, none have compared in flavour to these beauties though. If you live in the Geelong area and you are yet to discover Magic Meadow you can find the details here. I purchase all of our bulk fruit for tomato sauce, jam and dried fruit there. The quality is amazing and the produce local. I also have a soft spot for the owners and the wonderful community spirit they display.
I made the kids their jam, which they are ploughing through very fast, and I also made the tart in the recipe below. When I buy fruit in this volume we feast. We ate lots of strawberries fresh from the tray over a couple of days and I also froze some for baking. I realised once they were all used that I’d forgotten to make fruit leathers but at the rate the jam is going down I’ll need to get at least one more tray before to stock the shelves with enough jam for the coming months and to have some for friends who like to take a jar too. I also like to make sorbet for summer for the kids.
The crust of this tart is gluten and egg free and the recipe contains very low sugar. It reminds me of strawberry shortcake. It would be a good dessert to take to a festive event as it caters to many food intolerances (except nut). I think I will make it again at Christmas, strawberry shortcake reminds me of Christmas for some reason. Possibly because my aunt usually makes an amazing one when we visit her.
This is my healthy recipe for apple and strawberry gluten free tart. Enjoy!
- 100 grams almond meal
- 30 grams rice flour
- 130 grams oat flour
- 30 grams coconut oil
- 2 tablespoons butter (or vegan butter)
- 2 tablespoons cold water
- 500 grams strawberries, washed, hulled and sliced in half
- 3 tablespoons chia seeds
- 2 tablespoons shredded dried coconut
- 1 lemon - juice only
- 1 cinnamon stick
- 2 cloves
- 1 tablespoon sugar
- To serve:
- Fresh basil leaves and yogurt or coconut yogurt (optional)
- To make the base, add all of the ingredients to a food processor and pulse for 20 seconds
- Add the cold water and pulse again for another 20 seconds
- Scoop out the mixture and spread evenly into the base of a greased tart dish with a removable base - Use a spatula to push down evenly and firmly
- Put the tray with the base mixture into the fridge for 30 minutes
- While you are waiting for the base of the tart to chill start the top
- Add the ingredients for the top to a saucepan and gently cook on a low heat, stir minute or two until the strawberries begin to break down and the mixture thickens.
- Remove from the heat and set aside to cool.
- Set the oven to heat to 160 degrees
- Add the tart base to the oven to cook for 25 minutes
- Remove to cool
- Add the strawberry topping evenly across the top of the tart and serve with fresh basil leaves and yogurt if desired.
This tart can be made the day prior and assembled prior to serving.
I hope that you enjoy this recipe. Have a wonderful week.
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