Strawberry tart
Strawberry tart
This recipe is simple, delicious and healthy enough to eat a slice for breakfast. I like the classic strawberry with a hint of lemon, but any fruit can be used.
Yields: 9-inch tart
Ingredients
Crust – basic recipe by Melanie McDonald – a Virtual Vegan
1 ½ cups almond flour
¾ cup all-purpose or spelt flour
2 tablespoons cane sugar
2 teaspoons lemon zest or lemon powder
½ teaspoon salt
7 to 8 tablespoons non-dairy milk, unsweetened and unflavoured
Crumble
½ cup almond flour – can also use pulp from making almond milk
⅓ cup regular oats
¼ cup chopped walnuts
2 tablespoons of maple syrup or other vegan liquid sweetener
2 tablespoons coconut oil – solid
½ teaspoon baking soda (helps keep the crumble tender)
¼ teaspoon salt
Filling
4 cups strawberries – frozen or fresh (preferably organic) [i]
1 tablespoon maple syrup
1 tablespoon lemon juice
1 teaspoon lemon zest or lemon powder
3 teaspoons tapioca or another thickening agent such as agar agar
Steps
Preheat the oven to 375 F with a baking tray large enough to hold the tart.
Put all the dry ingredients in a mixing bowl. Use a fork to make sure it is well mixed.
Add the milk a couple tablespoons at a time until it comes together to form a ball you can handle with your hands.
Press the dough into a 9-inch tart pan. Try to make the thickness even on the bottom and up the sides.
Use a fork to pierce the bottom of the crust. Scrunch up a piece of parchment and lay it on top of the crust. Place ceramic pie weights or I use small, clean stones to keep the pie crust from bubbling up.
Bake for 20 minutes or until the sides start to dry. Carefully remove the parchment and whatever you were using for weights.
Put it back in oven for another 15 minutes until the bottom looks dry. Remove it from the oven until you are ready to assemble the tart.
While it is baking, make the crumble and filling.
Crumble
Use the same bowl you made the dough in. Combine all the ingredients, mix well. Set aside until you are ready to assemble the tart for baking.
Filling
Put the berries and the lemon juice in a saucepan. If you are using frozen berries there is no need to unthaw them. Once the berries are softened and their juice is released slowly whisk in the tapioca using a fork. Continue to stir as it starts to thicken. Fold in the lemon rind or lemon powder. Cook for another minute to release the flavour.
Assemble
Reduce the oven temperature to 350 F
Pour the filling in the pre-cooked crust. Top with the crumble.
Bake the tart for about 20 minutes, until the crust and crumble are golden brown.
Cool the tart completely on a cooling rack before removing it from the pan and serve.
[i] Strawberries top the “Dirty Dozen” list, which means they contain the highest levels of pesticide residue.
