Grain Free Fresh Berry Fruit Tart

fresh berry fruit tart

I have often missed fresh fruit “pizza” that is made with a sugar cookie crust, cream cheese (or whipped cream) and fresh fruit topping. Today I decided to fiddle around and see if I could come up with a substitute. The end result was fantastic. Of course, this is grain-free, dairy-free and uses only pure maple syrup as a sweetener!

Recipe: Grain Free Fresh Berry Fruit Tart

Tart:

2 cups almond flour

1/4 cup tapioca flour

1/4 tsp salt

1/4 tsp baking soda

1/4 cup pure maple syrup

1 TBSP pure vanilla extract

1/2 cup coconut oil, melted

Preheat oven to 350 degrees and combine the dry ingredients in a large bowl. In a small bowl, whisk together the maple syrup, vanilla and melted coconut oil. Pour into dry ingredients and stir to combine. Press into a 10″ tart pan with removable bottom and bake for about 15 minutes, until turning light golden brown. Remove from oven and let cool for 10 minutes, then remove tart from pan. Let cool completely on a large serving plate. Meanwhile, make the glaze:

Strawberry glaze:

2 cups strawberries, chopped

1/4 cup pure maple syrup (or less, depending on how sweet your berries are)

4 tsp tapioca flour

1/2 cup water

1 TBSP coconut oil

1 tsp lemon juice

Combine the strawberries, syrup, tapioca flour and water in a saucepan. Mash well with a potato masher or blend with an immersion blender to desired consistency. Cook over medium heat until sauce is thickening. Remove from heat, add coconut oil and lemon juice, and stir until combined. Pour over the tart and place in refrigerator to chill. Top with more fresh berries, and fresh whipped cream, if desired.

Note: If you don’t have a tart pan, you can use a 9×9 pan (make sure you grease it with some coconut oil) and just leave the tart in the pan as it cools, and serve it in the pan as well.

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Comments

  1. Heather says

    Yum! This crust made a great base layer for a lemony fruit tart. I topped this crust with the “Lemon Pie Bar” topping and fresh fruit. Thanks!

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