How is everyone going? It’s been a little while since I’ve posted here…
Today I’m sharing a special little tart I’ve baked several times now and it’s a winner, it can be made gluten free with a few swaps of flour and most importantly it’s refined sugar free, it’s dairy free and egg free, the perfect little dessert you can make a day before and bake before your guests arrive with whatever fruits you can cook with with!
So here’s my recipe, if you do try it please share with me on your socials or tag me with #vitalityandmore
Happy Baking everyone, lots of love, A xo
For the fruits:
Pictured here I mixed apple with Feijoa fruits when they were in season back in May,
For the Base:
2 cups organic spelt flour Kialla Pure Foods for gluten free use quinoa flour or buckwheat I’ve tried both,
1 cup organic almond meal
1 1/2 tbsp organic vanilla
1 tsp ground organic cinnamon
1 tbsp organic coconut sugar powdered down so it’s super fine
1 cup pure grape seed oil
For the Top:
Basically you can use any type of street fruits or berries here, I’ve made this with mixed berries, plain apple, figs and more!
4 apples, peeled and cored
500 grams Feijoa (these were homegrown from families tree)
1/4 cup coco sugar
1 tsp cinnamon
1/8 cup filtered water to cook up with
So prepare and cook your fruits first and leave aside to cool, you can even do this the day before.
Then start on the tart base, mix all your dry ingredients and add wet ingredients ensuring it’s all mixed evenly. Mix it with a spoon and then roll into a ball. Place some baking paper under your dish or grease it. Proceed to roll out the dough using a rolling pin and place into your tart or flan dish. Place in the refrigerator for about 10-15 minutes and then remove and add the fruits to top and bake it on 180 degrees pre-heated for 35 minutes.
It’s really best enjoyed once it’s cooled out of the oven, needs some time to rest so it doesn’t crumble when you cut it up, so resist the temptation to eat it straight away.
Would love to know your thoughts if you do try it 
