One of our kids is gluten free and vegan, so the day my father arrived from Brazil, he made us the most delicious sweet tart ever!
It's important to point out, my dad is a chef and this was created on the spot using only what we had in our pantry at the time.
Look at this beauty!!!
INGREDIENTS:
Base:
150g of Vutter
200g of almond meal or flour
100g buckwheat flour
100g of brown rice flour
100g tapioca flour
2 tbsp of brown sugar
1/4 cup of soy milk
1 tsp of salt
1 tsp of cinnamon
Zest of one lemon (optional)
Filling:
3 cups of chopped fruit of choice: Apples (could also be pears, bananas, berries, apricots, plums....)
1 tbsp of Brown sugar (optional)
1/2 cup of water to simmer
Spices such as cloves, star anis, cardamom, etc - optional, adds a nice aroma to your filling
Juice of one lemon
METHOD:
Turn your oven on at 180°C to pre heat.
Mix all the dried ingredients in a bowl, including the lemon zest, and with your hands incorporate the Vutter until all smooth - you want a thick 'paste' that is malleable, so add a bit more Vutter if its too crumbly.
Cover the bottom of a cake tin with it using your fingers. Save some for the lid (about 1/3) - see below
In a pot, cook your fruit with spices, sugar, water and lemon juice and let it caramelize and dry completely. Cool it down and fill up the tart with it.
With the help of a roller, make a lid for the tart and close it by pressing it gently with your finger tips.
Bake it in pre heated oven - at 180°C for approximately 15 min - or until hard and golden
Serve it with Greek style yogurt, vanilla ice cream, lemon curd, or whipped cream! Dad enjoyed his with a glass of Central Otago Pinot noir to kick start his NZ holidays :)
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