I love this crumble tart. It’s so easy to pull together—no pre-chilling the dough, no rolling, and whatever filling you choose—and it tastes amazing. The original gluten-free recipe can be found here; however, I prefer this version using whole spelt. The crust is crispy and crunchy, with the perfect balance of sweetness.

THE NATURAL CALL FOR QUIETNESS

If we systematically and intentionally allow our mind to abide in stillness every day, morning and evening, then our mind will naturally become relaxed. Soon we will discover the presence of a kind of spontaneous JOY emerging.

The Sacred Tradition of Yoga by Dr Shankaranarayana Jois

apricot blueberry crumble tart

Recipe from Cannelle et Vanille.

preparation 20 mins

baking 50 mins

serves 8 – 10

tools

14 x 4.75-inch or 9-inch tart pan with removable bottom

base ingredients

1 cup/120g whole spelt flour

1 cup/100g almond flour

½ cup/100g light brown sugar

1 tsp fine rock salt

10 Tbsp/140g virgin coconut oil, not melted

2 Tbsp ice water

⅓ cup/25g flaked or slivered almonds

filling ingredients

¾ cup/100g blueberry, fresh or frozen

6 medium apricots/340g – halved and seed removed

zest from 1 orange

1 Tbsp fresh orange juice

2 Tbsp/25g light brown sugar

1 – 2 Tbsp tapioca or cornstarch

1 tsp pure vanilla extract

preparation

  1. Preheat the oven to 180C/375F. Grease your tart mould.

prepare the base

  1. In a bowl, toss together the spelt flour, almond flour, sugar and salt. Add the coconut oil (solid) and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 Tbsp ice water and mix it with your hands; it will feel more like a crumble than a dough.
  2. Take approximately two-thirds of the dough (approx 320g) and press it into your tart mould, bringing it up around the edge. Try not to make the middle too thick. Any leftovers can be returned to the bowl.
  3. Mix the flaked almonds into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.

prepare the filling

  1. In a large bowl, toss together the blueberries, halved apricots, orange juice and zest, sugar, tapioca starch, and vanilla. If the filling is very wet, add one more tablespoon of tapioca starch.
  2. Add the fruit filling to the tart mould and sprinkle with the crumble topping, paying particular attention to filling the spaces close to the rim and around the apricots, leaving some of the fruit pieces showing.
  3. Bake until the crust is golden and the filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.

variation

  • Replace apricots and berries with seasonal fruits.
  • gluten-free option: replace the spelt flour with 1 cup/140g superfine brown rice flour

helpful tip

  • Place a tray under the tart when baking to prevent leakage.

Goodness shared from Stacey