With the season for holiday baking fast approaching, sometimes all the sugar can feel too much. With this easy recipe I can cut down on the sugar and still keep things tasty.
1 cup almond flour.
3/4 cup of rolled oats
3/4 cup of coconut palm sugar
1 tsp baking powder
1/4 tsp salt
2 eggs lightly whisked
5 tbsp cold unsalted butter, cut into pieces
About 1 cup firm fruit cut into sections
Preheat the oven to 375ºF. Butter a ten inch tart pan or spring-form pan with a removeable bottom. Wrap the bottom in foil or place on a baking sheet in case of leakage.
To make the dough by hand, mix the almond flour, rolled oats, coconut sugar, baking powder and salt together. Add the eggs and butter, and use a pastry blender, a fork, or a couple of knives to bring the mixture together. The dough is ready when it resembles damp sand with no dry streaks showing.
To make the dough in a food processor, combine the almond flour, rolled oats, coconut sugar, baking powder and salt in the bowl of a food processor, and pulse to mix. Add the egg and butter, and pulse just until the mixture is beginning to stick around the blade.
Place the mixture loosely over the bottom of the pan and arrange the fruit so it nestles into the dough. Leave a margin of 1/2 an inch around the edge of the pan, arrange the fruit with a little space between each, and press the fruit lightly into the dough. Bake until the pastry is puffed and browned at the edges, and a bit lighter in the middle, about 35 – 45 minutes. If you notice the edges are browning too quickly, cover the edges with tin foil. Transfer to a rack to cool for 10 minutes. Then loosen and remove the rim of the pan, and cool further. Serve warm or at room temperature.
You can accompany this with whipped cream, cashew cream or whipped coconut milk.