Summer fruit tart
category: desserts | season: summer | uploaded: 23 July 2011
These little tarts look & taste beautiful
ingredients
- For the base: 1 cup of spelt flour, lemon zest (of 1/2 lemon), safflower oil (1 tablespoon), rice syrup (2-3 tablespoons), apple juice (enough to get the right consistency)
- For the topping: raspberries, blueberries, apple juice (1 cup), agar flakes (1 des
instructions
- To make the pastry, mix together flour, a pinch of salt, lemon zest, safflower oil, rice syrup. Then add enough apple juice to form into a dough. Put in fridge for 30 minutes (optional). Roll out as finely as possible. Use a pastry cutter and place pastry base in an oiled tart tin. Bake in oven set at 180 degrees for approximately 15 minutes until golden. Once cooked, remove from the oven and allow to cool.
- To make the topping, bring 1 cup of apple juice, a pinch of salt and 1 dessert spoon of agar to the boil. Simmer gently for 10 minutes until agar has dissolved. Taste and add rice syrup if necessary.
- Place raspberries and blueberries in the tart tins on top of the pastry. Then pour cooled apple juice mixture on top and allow to set. Remove from tart tins and serve on it's own or with a cream of your choice (cashew or vanilla cream is delicious with these).