10 min. 15 min.
Nothing quite says summer or, summer dessert, like a fruit tart. Fruit tarts are beautifully sweet, versatile and inviting. They are brimming with summer fruit and can satisfy any summer mood, both indoors and out. To me, fruit tarts are the perfect backyard, BBQ, dinner at your friend’s/family’s/co-worker’s house, breakfast on the porch, fourth of july dessert.
I’m just warning you now, this post is chock-full of photos. This Berry Apple Fruit tart was just too pretty for me to not over-photograph, so bear with me and enjoy Fruit is the main affair here, and since summer-time offers some of the best fruit for a tart, the potential for amazing fresh fruit tarts is never ending. Apricot tart anyone?
Fresh in-season fruit is probably one of my favorite parts of summer. I truly can not get enough of ripe cherries, nectarines, and apricots! And even though I am lucky enough to get berries pretty much year-round at my local grocery stores, I swear berries taste better in the summer too.
I had been hesitant to attempt a paleo pie crust. I didn’t think that I could make a pie crust without butter and flour. But I happily proved myself wrong. This grain-free, non-processed, all-natural, paleo pie crust was just what I had been looking for! This was my first trial making a paleo pie crust and I look forward to tweaking it to perfection.
To start you need to grease a pie pan, I greased mine with olive oil, but found that that wasn’t enough. The crust still stuck to some of the sides. Next time, I’ll line it with wax paper or more heavily grease it. Once the pan is greased, or lined with wax paper, you’ll need to use a metal spoon to evenly spread the crust into the pan.
Once the pie is out of the oven, let it cool a bit (if you can), before cutting and serving. The crust is less “hard” than a traditional crust, almost more cookie-esq, but it is still hard enough to stay put when you cut it.
- 16 ounces of strawberries (one of the larger crates)
- 2 Tbs honey
- 1 tsp vanilla
- 2 tsp lemon juice
- ½ cup ground flax seeds
- 1½ cup almond flour
- 1 tsp cinnamon
- ¼-1/2 tsp nutmeg
- 1 tbs coconut oil (melted)
- ¼ cup of maple syrup
- ¼ cup water
- 1 small apple sliced ( I used almost an entire apple)
- 1- 1½ cup of raspberries
- To make the jam: Chop all of the strawberries and put them in a medium pan. Add the 2 tbs honey, 1 tsp vanilla, and 2 tsp lemon juice to the strawberries and mix with a wooden spoon.
- Heat the stove top to medium heat and cook the strawberries for 20 minutes, stirring every now and again to make sure the strawberries don't stick to the bottom or side of the pan. Set the pan aside once the 20 minutes is up.
- Preheat the oven to 350 degrees.
- In a medium bowl, mix the ½ cup ground flax seeds, 1½ cup almond flour, 1 tsp cinnamon, and ¼-1/2 tsp nutmeg with a fork until everything is mixed well. Set the bowl aside.
- In a small bowl, mix the melted coconut butter, maple syrup, and water with a fork until the mixture thickens a bit. Then, pour the liquid contents of the small bowl into the medium bowl of dry ingredients( almond flour/ flax seed mixture).
- Mix until the whole mixture appears to be "wet", it will be clumpy.
- Grease a tart pan OR cover a tart pan in wax paper.
- Pour the almond flour mixture into the tart pan and pat it down with a metal spoon until it is evenly distributed. Make sure to get the dough up into the creases of the tart pan, it may be easier to use your fingers for this part.
- Pour the strawberry jam into the crust covered tart pan and spread evenly with the bottom of a metal spoon.
- Cover the jam with the sliced apples and raspberries.
- Bake the pie at 350 degrees for 45 minutes.
- Enjoy :)