This post is also available in: French
Hello from chilly San Francisco! We just arrived, and the weather forecast is promising sun and high 60s all week. A very welcome change from the Florida heat. We’ll keep our Instagram updated throughout the week.
We were thrilled when Maria asked us to do a guest post over at her wonderful blog, Scandi Foodie. You may remember her contribution of a delicious pudding recipe from earlier in the year.
Maria just got married (hooray!) in her native Lapland and is now on her honeymoon in France, hence the much deserved break in blogging. Here’s a bright summer tart to wish many happy and healthy years together to the newlyweds.
I am often asked about cooked alternatives for many of my raw dishes, especially those that involve a dehydrator. Recently, I’ve been experimenting with recipes, where both raw and cooked preparation is possible. As a result, I’ve been very intrigued by gluten free and vegan baking, to the point where I bake something new almost every day. It’s fascinating how easy it is to avoid products like butter, eggs, refined sugar, and wheat by thinking a bit outside the box and instead making light, nourishing, and delicious goods.
I’ve never been able to pick a favourite fruit – whatever is ripe and in season quickly becomes my one true love. There is something especially wonderful about the combination of raspberry and peach though. Their colouring and fragrance speak uniquely of summer and the two work together beautifully. In this tart, I added fresh herbs – lemon balm, verbena, basil, and thyme – to continue the summery flavour story and to accent the fruit.
Head over here for the rest of the story and recipe.
To make the raw version of the tart
I made raw tarts using 4 smaller tart pans (4 1/2″ in diameter) for easier handling, but that is optional. Substitute quinoa flakes and quinoa flour with sprouted oat flour. Substitute coconut oil with melted cocoa butter. Mix 2 tablespoons of chia seeds with 5 tablespoons of water and 1 tablespoon of honey, leave for 15-20 minutes to form a gel. Add the chia gel to the crust dough, mix thoroughly with your hands. Leave the filling as is in the original recipe. Dehydrate the crust on its own for 6-8 hours at 115F. Remove from pan, dehydrate for another 4-5 hours. Then follow the same assembly instructions as for the baked tart. Dehydrate with filling for another 6 hours or so.
glutenfreehappytummy.com says
oh my gosh those are so beautiful!! and the flavors sound just delightful! thanks for sharing!!
Eat Live Love says
This looks incredible! So beautiful!
Jenné @ Sweet Potato Soul says
Gorgeous gorgeous gorgeous! I can’t wait to try this. I just love the combination of peach and raspberry. I don’t think I’ve ever had them together, but what a great flavor combination!
Maria says
Thank you again for the lovely post! I really can’t wait to try this tart! Much love, Maria x
Tanya says
I’m making it today. It looks absolutely amazing!
Ann says
I love that you’re using herbs in this recipe. Lemon balm and verbena in particular sound so tempting, I need to start growing them myself.
Anonymous says
Just found you through tastespotting, gorgeous blog and the most original recipes. Congrats!
Sous Chef Sean says
Hands down the best looking and sounding fruit tart ever! Hope you enjoy the city by the bay and come back with some more wonderful recipes and inspiration for your world class blog!
Sweet Faery says
This 2 ways crust is a great idea, and I love how the tarts look. Translation to come tomorrow! ;-)
live sports says
nice pics
carers says
great
free article directory, seo says
good
access-vba says
nice work
MusicaNeo says
good
first world war says
great work
Hangover Cure says
nice
Cece Leskova says
This is gorgeous!!