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Macro Mondays: Macrobiotic Fruit Tart

Today is special because not only is it Canada day (yay! err, I mean...yay-eh!), but my guy & I are celebrating 8 wonderful years together. Holy moly! And what better way to celebrate & say I love you berry berry much than with a fruit tart...right?

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MM: Macrobiotic Summer Fruit Tart

*Vegan / Gluten Free / Refined sugar free

Ingredients: 

Crust (for more crust options see end of post): 

  • 2 cups oat flour  
  • pinch of sea salt
  • 1/4 cup oil of choice (olive, grapeseed, coconut) 
  • 1/2 cup milk of choice (almond, rice, soy, cow) 

Custard Filling: 

  • 2 cups (or a 456ml carton) amazake -- I used hazelnut flavoured
  • 2 heaping TBSP kuzu
  • 1/4 cup cold water
  • lemon zest (optional) 
  • dash of vanilla (optional) 

Fruit Topping: - It's your art! you decide! Fruit for the one I made above is:

  • 1 pint (550ml) organic blueberries
  • 2 organic apricots, cut in to rings
  • a handful of strawberries, cut into hearts
  • a few raspberries

Optional Glaze

  • 1/2 cup apricot jam (fruit sweetened if preferred) 
  • 1TBSP water
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Directions: 

I highly recommend making the custard filling the night before, and if possible the crust too. Otherwise you'd need to allow enough time for both to fully cool before assembling.  If making this tart in advance, and you need it to keep well, read step 4 first. Other crust & filling options at the end of the post.

1. Prepare Custard Filling: Pour 2 cups of Amazake into a small saucepan and bring to a low boil over medium heat. Meanwhile, add 1/4 cup cold water to 2TBSP kuzu in a small bowl. Whisk until dissolved. Add kuzu to Amazake. Stir constantly, bring back to low boil, then lower heat and stir until mixture is nice & thick (about 3 minutes). Take off heat. Allow to cool and firm up in fridge.

2. Prepare Crust: Place flour & salt into bowl & gently mix. Either blend or whisk the oil & milk together in a separate container. Add wet to dry, mixing in with your hands, and form a ball. Add a tiny bit more flour if necessary. Place ball of dough in fridge to cool a bit (15-30 mins). Turn oven on to 350F. Roll out dough between 2 sheets of parchment. Take top layer of parchment off. Grease an 11" pie pan (I used a white ceramic Ikea quiche pan), and place it face down on top of dough. Carefully flip it all over, peel off parchment, and press dough into pan. Poke some holes with a fork into the dough. Bake for 12-15 minutes. Let cool completely

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3. Put it together: Spread chilled, thickened custard over the cooled crust. If the custard is just too thick, very carefully blend for just a second, to make it a bit runnier. Then decorate: make fruit art, make it pretty, make it colourful!

4. Optional glaze:  Heat the jam and water in a small saucepan over medium heat, until liquid & melted. Remove from heat, and pour through a thin sieve to remove any fruit lumps. Let cool until just very slightly warm, then brush over fruit. ***If planning to make this tart way in advance, I'd recommend brushing some glaze on the crust, letting it set for 20 minutes in fridge, and then continuing with the custard & fruit, and then topping with glaze (as this will keep crust from getting soggy & fruit from browning).

** I'd recommend letting the fruit tart set in fridge after assembling for 30 mins or more, as the filling will again firm up a bit. But this is not necessary, & we ate ours right away. 

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I made almost this exact tart last year, for our anniversary, and it had the above glaze on it {the glaze is delicious, but I forgot to get jam this time).  

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Some Other Crust & Filling Options

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Oat Flour & Brown Rice Flour Crust {A bit lighter & more crumbly}

Same directions as above, but use the following ingredients. 

  • 1.25 cups oat flour
  • 1 cup brown rice flour
  • 1/3 + 1TBSP oil

Spelt Flour Crust {A bit sturdier crust}

    Same directions as above, but use the following ingredients:
    • 2 cups spelt flour (whole grain works well!) 
    • 1/2 cup oil of choice
    • 2 TBSP maple syrup
    • 2 - 4 TBSP cold water

    Oat & Chia Custard

    • 1/2 c rolled oats
    • 1 TBSP chia seeds
    • Boiling water to cover

    Pour boiling water over the oats/chia in a bowl, and cover wth a plate. Let sit until water is absorbed and it's no longer hot. Add in:

    • 1/4 cup almond milk
    • 1/4 cup apple sauce
    • 1 TBSP maple syrup
    • zest of one lemon
    • pinch of salt

    Blend well. Then pour into small saucepan, and add 2 TBSP kuzu diluted into 1/4 c. cold water. Bring to low boil, stirring constantly. Let cook while stirring, for about 3 minutes. Take off heat and let firm up/cool in fridge.

    Dark Chocolate Layer

    Something sinfully delightful is to brush melted dark chocolate onto the crust. If doing so, make sure to let it cool & harden before layering on the custard & fruit. 

    HAVE A WONDERFUL WEEK, FRIENDS!