PALEO BLUEBERRY TART FREE

Speaking of fruit, you needn’t limit yourself to cherries, sliced plums or figs would be wonderful come late summer/early fall when cherries are sparse, poached pears are a classic for fall and winter and apricots lovely in the spring. The frangipane puffs up around the fruit as it bakes and creates a tender layer that’s soft and chewy with the richness of an almond cake studded with fruit. Next comes the cherries which are halved and pressed into the frangipane before heading to the oven to bake.It whips up in a matter of minutes and is then spread across the bottom of the tart shell. The frangipane filling, a mixture of almond flour, honey, butter (or palm shortening for a dairy-free version) and eggs is quite easy as well.It’s chilled then par-baked while you make the filling. The crust is sandy and light in texture with a rich buttery flavor.

The pastry dough comes together easily in one bowl and is simply pressed and patted right into the pan, no rolling pin needed.While it may sound fancy, a cherry frangipane tart is actually quite simple to make. It’s a gluten-free version of a cherry frangipane tart, a classic French dessert and a favorite of mine because of how easy it is to make at home. Now this is not your average cherry pie, it’s a cherry almond tart to be exact and features a rich and tender almond filling studded with cherries. The season is so maddeningly short that I hoard them while I can, and when I’ve sufficiently gorged myself, I pull out the cherry pitter and get to work on that pie. It really wouldn’t be summer without cherries or cherry pie for that matter.

The recipe makes 3 small tarts using these little pans.This cherry almond tart also called a cherry frangipane tart is a French-style fruit tart with an almond filling studded with fresh cherries.Įvery year around this time, I find myself working my way through piles of cherries. They require little effort and no baking. These sweet and indulgent Paleo Raw Berry Tarts with Coconut Cream are ideal for hot weather. You can eat it straight up or refrigerate for couple hours (that’s my favorite). Now you can go ahead and fill up tarts crust with the coconut cream and fresh berries.

PALEO BLUEBERRY TART FREE

Feel free to add more maple if you like it sweeter, and more lemon if you prefer it more flavorful! In this recipe, I added a little maple syrup and lemon zest. I tried different brands and I found that this one works the best of all! What’s more, you’ll need to sweeten it up slightly. Some of the coconut milks won’t solidify into two layers. Isn’t it just so easy?įor the coconut whipped cream, make sure to pop a can of full-fat coconut milk to the fridge a night before or at least for 8 hours. What I like to do, is always store a couple of cans in the fridge. Then, I simply pressed the mixture into tart pans. To make the crust, I combined almond flour, coconut flour, maple syrup and pink salt. Raspberries and blueberries pair perfectly with the creamy, lightly lemony coconut cream and raw crust. That’s why I’m trying to enjoy as much fresh berries as I can! I recently made this mini tarts, and let me tell you how delicious and easy they are. Which also means the end of berry season. How’s is it possible that’s already almost the end of August?! We have exactly one month until the end of summer. These Paleo Raw Berry Tarts with Coconut Cream are the best, healthy, light and satisfying summer dessert! Made vegan, grain-free, paleo friendly and free of refined sugar. No-bake almond coconut crust filled with delicate coconut cream and topped with fresh berries.

Paleo blueberry tart