I start to get excited this time of year when I go to the market and see stone fruit and strawberries! This means summer will be here very soon. And where I live it means an abundance of amazing fruit! To welcome summer and embrace its fruitfulness I felt it was necessary to thank the strawberries for growing so nicely by putting them into a delicious tart. MMMMMM … Sooo … good! Here is what you need:
GLUTEN-FREE STRAWBERRY TART
Start to finish: Approximately 30 minutes
Ingredients and instructions for the crust:
1 cup almonds
1 cup oats
2 tablespoon maple syrup
1/2 cup coconut oil, melted
1/2 teaspoon baking soda
1/8 teaspoon salt
In a blender, blend the almonds and oats into a fine powder. If they don’t blend all the way to a fine powder, it’s okay, it will still turn out delicious! Transfer mixture to a bowl and add the maple syrup, melted coconut oil, baking soda and salt. Mix well. Press the mixed “crust” firmly into two bread loaf pans or into six medium cupcakes, creating a thin layer of crust on the bottom that comes up slightly on the sides of the pans. Place in a 350-degree oven for 15-20 minutes or until the crust is golden brown. Let crust cool in pan for 10 minutes and then place the pan in the refrigerator until you are ready to assemble the tarts.
Ingredients and instructions for the strawberry filling:
2 pint baskets of strawberries, hulled and sliced
3 tablespoons balsamic vinegar
3 tablespoons maple syrup
Cook sliced strawberries, vinegar and maple syrup in a saucepan over medium heat until the strawberries are hot but not mushy.
MAKE THE TART!
Take the crust out of the refrigerator and top with strawberries. You can strain the strawberries of the juices or pour all of it onto the tarts. Serve hot or cold! Either way, they are amazing!