How To Make Fruit Tart with Almond Piecrust Recipe
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Makes:
Ingredients
- For the Almond Piecrust:
- 2 organic sweet butter stick
- 1 cup organic evaporated cane juice crystals
- 1 cup organic almond meal
- 2 tbsp organic almond meal
- 2½ cups organic barley flour
- ½ cup organic whole wheat flour
- 1 organic free range egg
- 1 tsp organic almond or vanilla extract
- For the Filling:
- 1 cup yogurt cream
- Mixed fresh fruit, for example 1 banana, 1 cup grapes, 1 orange sectioned, ½ cup blueberry
- 4 tbsp amber organic agave syrup
Instructions
- Preheat oven to 350 degrees
- Butter the tart pans and set aside
- To make the crust: Using a wooden spoon, or the paddle attachment of your mixer, cream together the butter and sugar until just blended
- Add the almond meal, flours, beaten egg, and extract
- Mix until well blended
- Divide the dough in half and gently press the dough into the prepared pans
- Bake for 25 minutes, or until the shells are golden brown
- Cool crusts completely and fill or freeze for a later time
- To assemble: Spread the yogurt cream in the tart shell and add fruit
- Drizzle the agave syrup over the arranged fresh fruit and chill to set up the syrup
Nutrition
- Calcium: 38.4mg
- Calories: 408.6kcal
- Carbohydrates: 32.7g
- Cholesterol: 81.0mg
- Fat: 28.8g
- Fiber: 4.7g
- Iron: 1.2mg
- Monounsaturated Fat: 6.3g
- Polyunsaturated Fat: 1.2g
- Potassium: 214.9mg
- Protein: 7.3g
- Saturated Fat: 14.8g
- Sodium: 16.4mg
- Sugar: 4.4g
- Trans Fat: 0.6g
- Vitamin A: 216.4mcg
- Vitamin C: 0.9mg
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