Fresh fruit tart
Delicious, natural and gluten-free: the perfect cake!
INGREDIENTS FOR 1 TART FOR 6 PEOPLE
125 g Legù flour
50 g almond flour
40 g of whole coconut sugar or similar
45 g extra virgin olive oil
45 g almond milk
grated lemon zest and / or vanilla
400 g fresh fruit
1 sachet of gelatin for polishing or 3 tablespoons of natural jam with a tablespoon of water, dissolve on the heat and bring to a boil, use immediately.
METHOD
In a bowl, whisk all the liquid elements, lemon and vanilla. Add the sugar, then little by little pour the liquid over the sifted flours until it forms a dough. Do not work too much! Put the covered dough to rest in the refrigerator for at least 1 hour, before rolling it out. Roll out with a rolling pin on parchment paper and place in the round pan. Bake at 180 ° C for 20-25 minutes. Make a fruit sauce by blending: 100g of fruit, 100g of hot almond milk, 40g of Legù flour, the peel of a lemon, 4 tablespoons of brown sugar (better coconut). Cover the pastry with the sauce and arrange the remaining fruit on top. Brush with gelatin.
Shortcrust variant: for almond allergy sufferers, you can replace almond flour with buckwheat flour and almond milk with rice milk.
If you are short on time, prepare the base of the cake with our balanced mix for biscuits and tart!