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!

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Gluten Free Strawberry Tart Recipe

Gluten, dairy and egg free strawberry shortcake tart recipe

Course: Dessert

Servings: 11 people

Author: dev

Ingredients

Base

• 100 gram almond meal
• 70 gram rice flour
• 90 gram oat flour
• 40 gram coconut oil
• 1 tbsp olive oil extra virgin
• 2 tbsp macadamia butter (or other nut butter)

Top

• 500 gram fresh strawberries hulled
• 3 tbsp chia seeds
• 2 tbsp coconut dried shredded
• 1 lemon juice only
• 1 cinnamon stick
• 1 clove
• 1 tbsp sugar
• Fresh basil leaves to serve

Instructions

1. Mix the ingredients (except the water) for the base together in a food processor for 25 seconds

2. Add the water to the food processor and continue to process for another 30 seconds until the mix is well combined

3. Grease a tart pan that has a removable base and press the base dough into place, pushing it into place evenly

4. Place into the fridge for 30 min

5. Add the ingredients for the top to a saucepan on the stove top and cook gently on low heat, stirring often until the strawberries start to break down and the mixture begins to thicken

6. Remove the strawberry mixture from the heat and set aside until the base is ready

7. Set the oven to heat to 170 degrees celcius

   
   

8. Add the tart base to the heated oven and cook for 25 minutes, or until lightly golden

9. Remove the base from the oven and allow to cool and top with strawberry mixture

10. Add fresh basil leaves and serve with cream, ice cream, yogurt or non dairy alternatives as desired.

I hope that you enjoy this recipe. Have a wonderful week.