Apple & Strawberry Rustic Tart

Sometimes tarts can be time consuming and difficult to make. This rustic strawberry and apple tart is much simpler, it doesn’t require a pastry tin and looks better the messier it is! To make this recipe extra festive I’ve used strawberries and fresh mint, because of their Christmas colours.

Serves 8

What you’ll need:

For the pastry:

¾ cup spelt flour

½ cup brown rice flour

¼ cup potato starch

50g coconut palm sugar

100g butter, cut into cubes

1 egg, beaten

Cold water, approx. 2 tbs


For the filling:

3apples, peeled, cored and sliced

250g strawberries, sliced

1 tsp cinnamon

4tbs coconut palm sugar

2 tbs coconut flour

1 egg, beaten


How to put together:

  1. Line a baking tray with baking paper and set aside.
  2. Preheat your oven to 200°C.
  3. To prepare the pastry add the almond meal, brown rice flour, potato starch and coconut palm sugar to a bowl along with the butter.
  4. Using your fingertips rub the butter into the flour mixture until it resembles bread crumbs.
  5. Add the egg and cold water and mix together until a dough is formed.
  6. You may need a few more tablespoons of extra cold water, add enough so that the dough comes together and isn’t too dry.
  7. Wrap the dough in plastic wrap and pop into the fridge to set for 30 minutes.
  8. Remove the pastry dough from the fridge and roll it out between 2 sheets of baking paper.
  9. Remove the top sheet of baking paper and pop the pastry onto your baking tray, then set aside
  10. To prepare the filling add the apples, strawberries, cinnamon, 3 tbs coconut palm sugar and coconut flour to a bowl and mix together until well combined.
  11. Brush the pastry sheet with the beaten egg and place the apple mixture on the pastry, making sure to leave a 5 cm border.
  12. Fold the edges of the pastry over the apple mixture the entire way around.
  13. Brush the top edges of the pastry with the remaining beaten egg and sprinkle with 1tbscoconut palm sugar.
  14. Bake in the oven for 45 minutes, until the pastry is golden brown and the apples are tender.
  15. Allow to cool slightly and then top with the fresh mint leaves just before serving.

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