The cinnamon would be great for a fall version of this with apples or pears. If you would like to spice up the filling or the dough a little more feel free to add a pinch or two of cinnamon or cardamom. ![]() Bob’s Red Mill has all the products you need for all your baking needs while catering to those in your family who have specific food allergies with organic, gluten free, paleo, and vegan options - perfect for any summer recipe. The flavour and texture from both are perfect for this tart, both the base and the crumble. This tart is gluten free as it’s made with almond flour and gluten free old fashioned rolled oats from Bob’s Red Mill. The crumble gets nice and crunchy after it bakes up and the whole combination works really well with a scoop of vanilla icecream. They will breakdown into a jammier filling. That won’t happen as much if you use blueberries, blackberries, strawberries or currants. Some get very jammy and others stay whole. They have a bit of a tougher skin on them then blueberries and many bakers precook them before using them in pie but I don’t mind that they don’t break down fully in the pie. I used Saskatoon berries in this one that a very sweet friend of mine picked and gave me. Speaking of that filling - its a versatile one. Combined they turn into a great little crumble that gets pressed into the pan and crumbled over the filling. It’s made up of a simple dough made with oats, almond flour and butter. This and some icecream and dessert is sorted. This is a great make ahead dessert making it perfect for taking to summer bbqs and gatherings. A cross between a pie and a crumble that can be made in tart form or into crumble bars. Berry tarts like this one are quick and easy and a dessert everyone loves.
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