Saturday, 9 February 2013

Gluten free stone fruit tart

This tart is sure to impress when you present it to the table, as it will while it is baking, the smells making their way through your house and luring hungry mouths to the kitchen!

As we start to bid farewell to another beautiful stone fruit season, get in quick to celebrate these delicious fruits and make this colourful, tasty and yet somewhat healthy tart!  Don't despair though, when the stone fruit season is long gone, you can instead use apples and pears, fig and orange, or quince and rhubarb.  YUM!

Allow to cool until just warm (if you cut it up too early it will fall apart easily so let the butter solidify to hold the base together) and serve with a dollop of organic vanilla yogurt for afternoon tea, or ice cream or cream for a dessert.  It would also be delicious with a slightly sweetened (try honey and cinnamon) mascarpone or smooth ricotta. 

As I seem to be getting a reputation of doing, the base is, of course, loaded with nutrient packed grains and seeds - chia, flax, rice and buckwheat, as well as the goodness of almonds, coconut and chickpeas!  So you don't have to feel totally guilty for eating this tart!

If you don't have a Thermomix, don't despair, just use the flours, and if you can, grind the seeds in a food processor.


Gluten Free Stone Fruit Tart


15g Chia seeds
25g chickpeas (or chickpea flour if not using a TMX)
20g flaxseed/linseeds
30g brown rice (or brown rice flour if not using a TMX)
25g raw buckwheat (or buckwheat flour if not using a TMX)
40g raw almonds (or almond meal if not using a TMX)
35g rapadura sugar (or brown/raw/coconut sugar)
20g organic shredded coconut
100g gluten free SR flour
100g butter
stone fruit of your choice (I used approx 6 small fruits including yellow and blood plums, white and yellow nectarines)
coconut sugar to sprinkle over fruit (rapadura, brown or raw could also be used)

Method - Conventional

  1. Preheat oven to 180 degrees celcius.  Line a 20cm springform tin with baking paper and lightly grease the sides.
  2. Slice fruit into quarters or eighths (depending on how small your fruit is) and set aside.
  3. If you have a food processor, grind up the chia and flaxseeds until fine.  Add the coconut and process until finely chopped. (If you don't have a food processor, just add all flours and seeds in a large bowl and work the butter into the dry ingredients with your fingertips until a fine breadcrumb consistency).
  4. Add flours and sugar and mix to combine.  
  5. Add butter and pulse until thoroughly combined.
  6. Press mixture into prepared tin with your fingers to make an even base.  Place the sliced fruit evenly over the base and sprinkle sugar over the fruit to your liking (I probably used about 2 tbs)
  7. Place in preheated oven and cook for approx 45-50 minutes.
  8. Allow to cool in the tin until just warm.  Slice carefully and serve with organic vanilla yogurt, ice cream or cream.

Method - Thermomix

  1. Preheat oven to 180 degrees celcius.  Line a 20cm springform tin with baking paper and lightly grease the sides.
  2. Slice fruit into quarters or eighths (depending on how small your fruit is) and set aside. 
  3. Place chia, flax, chickpeas, rice and buckwheat in TM bowl and grind for 30 seconds on speed 9.
  4. Add almonds, sugar and coconut and grind on speed 8 for a further 5 seconds.
  5. Add SR flour and butter pieces and process on speed 6 until combined (approx 5-10 seconds).
  6. Follow steps 6-8 above.


About to go into oven.


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