Mixed Berry Buckwheat and Almond Tart
This sweet fruit tart is packed with juicy frozen mixed berries in a crisp buckwheat and almond pastry.
The tart is topped with the remaining pastry and can be cut or shaped with stars or leaves - or any festive decoration you wish!
Servings: 8 people
Ingredients
For the pastry
- 1/2 a cup of buckwheat flour
- 1 and 1/4 cups of ground almonds
- 1 tablespoon of ground flaxseed
- 1 tablespoon of arrowroot powder
- 1 tablespoon of coconut sugar
- 1 teaspoon of ground cinnamon
- A pinch of sea salt
- 1/3 of a cup of coconut oil, at room temperature
- 3 tablespoons of filtered water
For the filling
- 6 cups of mixed frozen berries
- 3 tablespoons of maple syrup
- 1 tablespoon of arrowroot powder
- 1 heaped teaspoon of ground ginger
- 1 heaped teaspoon of ground cinnamon
Instructions
- To prepare the pastry, add the buckwheat flour, ground almonds, flaxseed, arrowroot, coconut sugar, cinnamon and salt to a large mixing bowl. Mix well to combine.
- Add the coconut oil to the mixing bowl and rub into the flours with your fingers to form a heavy crumb texture.
- Add the filtered water a little at a time and bring together using your hands to form a dough. Cover and refrigerate for 15 minutes to chill.
- Whilst the dough is chilling, add the berries to a large bowl with the maple syrup, arrowroot powder, ginger and cinnamon. Stir well to combine and set aside until ready to use.
- Preheat the oven to 180 degrees Celsius, 160 for fan assisted.
- Remove the chilled pastry from the fridge and press into the base and edges of a large loose-bottomed tart tin. The tin used for this recipe measured 35 x 12.5cm (14x5in) The pastry should be of an even thickness on the base and sides - about 4mm. Reserve the remaining pastry to one side for your decorations.
- Prick the pastry base with a fork and transfer to the oven for 8 minutes until lightly golden.
- Stir the berries again, then spoon into the part cooked pastry, tightly packing the fruit. Drizzle the juices from the fruit bowl over the top of the fruit.
- Transfer to the oven to bake for 20 minutes until the fruit is tender and releasing their juices.
- Whilst the tart is cooking, roll out the reserved dough to 3mm thick. Use your preferred cookie or pastry cutters to cut decorations from the rolled dough.
- After 20 minutes, remove the tart from the oven and arrange the pastry decorations over the top of the fruit. Return to the oven for a further 10 minutes until the pastry is cooked through and golden brown and the fruit is bubbling.
Notes
Recipe by Emma Carter
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