This is the easiest tart to make using lovely seasonal fresh fruit, a handful of ingredients, a dash of the most amazing spice in the world – cinnamon! and of course a wee bit of love.

I use the pastry mix for all kinds of things and if you prefer to not use almond meal – you can use any nut or seed meal you prefer.

  • Sweet Pastry Recipe is listed first
  • Pear Tart Recipe second – both printable

this way you can keep the Pastry Recipe handy for when you want to make some lovely biscuits.  Easy xx tania

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Sweet Pastry

Servings 8-12
Free From Dairy Free, Gluten Free, Grain Free, Paleo, Vegetarian
Meal type Baking, Breakfast, Dessert, Mains/Dinner, Pastry, Snack
Bits to Know hot or cold, kids food, party food, prepare ahead of time, serve cold, serve hot
Cook Book Gluten Free Grain Free - Food we Love - Tania Hubbard - Author
With a handful of ingredients, a mixing bowl, a spoon and something to bake on, this base mix is one of the most versatile and easiest recipes I use everyday in my kitchen. You will love creating biscuits & tarts with this recipe.

Ingredients

  • 2 cups almond meal (you can use other meals if you prefer - sunflower or pumpkin seed)
  • 1 cup coconut palm sugar (if using honey - cut it down by half - watch the moisture level though - this one could get sticky!)
  • 2 eggs (medium - 60 grams)
  • pinchsalt (small pinch)

Method

1. place the almond meal and sugar in a mixing bowl
2. using your hands, a spoon or an egg whisk combine the mix until there are no lumps
3. add the salt and mix well
4. add the eggs and mix well with a spoon (not a whisk - it will all glug up and get pretty hard to work with) until the mix comes together into a moist clumpy kind of mixture
5. with this mix you can now build a tart, make biscuits or anything you like really
6. see my Pear & Cinnamon Tart Recipe on how to build, make and enjoy this joyful food

Note

Remember - you can turn this mix into a lovely biscuit if you prefer - just add the other bits you love - for example - I add 1 teaspoon of cinnamon and the zest of one lemon to the mix.  Add the eggs and roll them into wee little biscuits.  Totally delicious!

 

gluten-free-pastry-recipe

Pear & Cinnamon Tart

Servings 8-12
Free From Dairy Free, Gluten Free, Grain Free, Paleo, Vegetarian
Meal type Baking, Breakfast, Dessert, Lunch Box, Pastry, Snack
Bits to Know hot or cold, party food, prepare ahead of time, serve cold, serve hot
Cook Book Gluten Free Grain Free - Food we Love - Author Tania Hubbard
Seasonal fruit, layered ontop of a super easy, totally delicious tart base is just the best. You can change it up - use seed meal instead of nut meal for the base, choose fruit that is in season - I love grapes roasted in the oven - with some labna on the side and some lovely friends... life is joyful

Ingredients

  • 3 pears (make sure they are lovely and ripe (you can use banana, apple - any fruit you like))
  • 1 teaspoon cinnamon (to sprinkle all over the fruit once layered on your already prepped tart base)
  • extracoconut palm sugar (just to put a little sweetness on top)
  • blobsbutter (wee little bits if you like the stuff - I DO! it cooks into the fruit and pastry and makes it totally deeeeeelicious)

Method

1. once you have made your tart base mixture (sweet pastry) it is time to build your tart
2. preheat your oven to 175c
3. line a baking tray, pie tin, cake mold with non stick baking paper - I generally use what ever I can find and love experimenting with new shapes - I have even used an old saucepan!
4. Using a little water on your hands tip the mix into your lined cake tin and press it evenly into the bottom of the tin. Make sure you press firmly enough to help the mixture hold together. It works a real treat and does not take much effort at all.
5. Slice your fruit thinly.

You simply layer your fruit onto your uncooked tart base and sprinkle with a generous amount of cinnamon and two good pinches of coconut sugar (you can leave this off if you prefer). once you are happy that your tart base has been pressed evenly into place you can add your lovely fruit.

It is best to add the fruit directly onto the uncooked pastry - it saves time, the lovely juices from the fruit mix with the pastry and best of all - the fruit stays put when you cut the tart!
6. bake in the oven for 15-20 minutes until the edge of the tart shell is golden brown
7. turn oven off and leave for another 10 minutes
8. the heat in the oven will finish baking the tart without overcooking the base
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