Gluten Free Berry Tart

Makes 1 tart, serving 6–8 people.

Ingredients:

Crust:

1 cup roasted pecans

3/4 cup gluten-free flour

1 Tbsp melted coconut oil

2 Tbsp maple crystals

1/4 tsp baking powder

Pinch of salt

Filling:

2 cups raspberries

2 cups blueberries

2 Tbsp maple syrup

2 tsp agar flakes

2 tsp kuzu starch

2 cups apple juice mix

Method:

Crust:

1. Preheat the oven to 350°F and roast the pecans for 10 minutes.
2. Combine the roasted pecans, gluten-free flour, maple crystals, baking powder, and salt in a food processor. Grind until fine.

3. Grease a tart pan with a little of the coconut oil.
4. Combine the maple syrup and remaining coconut oil, then add to the dry ingredients in the food processor. Pulse until the dough comes together.
5. Press and shape the dough into the tart pan, then refrigerate for 20 minutes.

6. Bake the tart crust at 350°F for 25 minutes.

Filling:

1. Mix the kuzu starch with 1/4 cup apple juice, stirring until dissolved.

2. Combine the agar flakes with the remaining apple juice in a saucepan. Bring to a boil, stirring to dissolve the agar.
3. Reduce to a simmer and add the kuzu starch and apple juice mixture. Stir until the liquid thickens.

4. Add the maple syrup and a pinch of salt.
5. Add the berries and simmer for a few minutes. Remove from the heat and allow to cool for approximately 10 minutes as the mixture thickens.

6. Pour the berry mixture into the baked tart crust and leave to set.