The is a simple and foolproof tart. The dough is mixed in one bowl and pressed into a tart pan, so there is no kneading or rolling. The fruit can be changed to what you have on hand. Peaches, plums, pears or frozen berries are great, and the spices can be changed to suit the fruit. Delicious served warm with vanilla ice-cream!
~ first day of spring ~
apple blackberry crumble tart
Preparation 20 mins
Baking 50 mins
Serves 10
tools
9-inch tart pan with removable bottom
base ingredients
1 cup/140g superfine brown rice 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 pine nuts
filling ingredients
1½ cups/180g blackberries, fresh or frozen
3 small or 2 large apples/300g – halved, cored and thinly sliced (2-mm)
1 small lemon, juiced and zested
2 Tbsp light brown sugar
1 – 2 Tbsp tapioca or corn starch
1 tsp pure vanilla extract ½ tsp ground cinnamon
preparation
1. Preheat the oven to 180C/375F. Grease a 9-inch tart mold.
prepare the base
2. In a bowl, toss together the rice flour, almond flour, sugar and salt. Add the coconut oil 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.
3. Take approximately two-thirds of the dough and press into a 9-inch tart mold, bring it up around the edge.
4. Mix the pine nuts 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
5. In a large bowl, toss together the blackberries, sliced apples, lemon juice and zest, sugar, tapioca starch, vanilla and cinnamon. If the filling is very wet, add 1 more tablespoon of tapioca starch.
6. Add the fruit filling to the tart mold and sprinkle with the crumble topping, paying particular attention to fill the spaces close to the rim, leaving some of the pieces of fruit showing.
7. Bake until the crust is golden and filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.
variation
- Replace apples and berries with seasonal fruits.
- Replace the rice flour with all-purpose or spelt flour.
- Place a tray under the tart when baking to prevent leakage.
