|Grain Free Berry Tart Sweetened with Organic Coconut Sugar|
Not too long ago I was introduced to Michelle Kazukaitis and Pauline O’Sullivan. Together these talented women have combined their energies and developed a website specifically for those with food allergies and intolerances. www.theallergymenu.com is a site to behold; this online resource is a valuable tool for those living with one or multiple food allergies or intolerances. Access to the site is free and quite unique, as its search engine enables you to sort recipes eliminating multiple allergens with one click.
Creating healthful menus for your family can be a challenge on the best of days, add food allergies/intolerances to the mix and it can become downright frustrating. Meal planning can become tedious, and meal preparation can become monotonous. I was thrilled when I recently found a recipe that Pauline and Michelle posted for a Berry Tart, and adapted the recipe with great success! The original recipe for the Gluten Free Berry Tart can be found on their website, (along with many other healthful recipes). I made a few modifications to their original recipe; removing the cornstarch, refined sugars, and adding a bit more butter and fresh lemon zest, but the tart received a two thumbs up rating from the D-Man and Daddy. Without further adieu, Grain Free Fruit Tart.
6 Tablespoons of Pastured Butter, softened
1/3 Cup Sucanat, Coconut/Palm Sugar or a Scant 1/3 cup of Raw Honey (melted)
1 Large Pastured Egg
¾ Cup firmly packed Almond Flour
1 Tablespoon Tapioca Flour
½ to ¾ Cup of fresh Organic Berries (I used blueberries)
2 ½ teaspoons Vanilla Extract
1 Tablespoon Fresh Lemon Zest
NOTE: I doubled the recipe as I was using a deep 8 inch fluted tart pan.
Preheat oven to 350 F.
Grease one large tart dish.
Beat butter, vanilla, and honey (or other sweetener noted in the ingredients) in a small bowl with an electric mixer until light and fluffy.
Add the egg and beat until combined.
Stir in the almond flour and tapioca flour.
Gently spoon mixture into the greased tart pan and smooth the mixture.
Place the berries on top of the mixture, pressing down slightly.
Bake tart 30 to 40 minutes. Let cool in tart pan for 10 minutes, and then carefully remove from the tart pan. Finish cooling the tart on a parchment paper lined cooling rack
Serve tart warm or cold, dusted with confectioner’s sugar or a dollop of raw whipped cream.