Quick! Grab a fork and dig into this Stone Fruit Tart.
Inspired by long summer days and juicy sweet baby kisses, this is a simple chia jam-filled tart.
Topped like a rose bud and infused with a touch of rose water, this dessert would make a perfect addition to a Sunday brunch.
PREP TIME
30 mins
COOK TIME
40 mins
TOTAL TIME
1 hour 10 mins
Topped like a rose bud and infused with a touch of rose water, this dessert would make a perfect addition to a Sunday brunch.
Author: Carmen Fowler
Recipe type: Dessert
Serves: 6-8
INGREDIENTS
Sliced Topping
- 2-3 firm, but ripe peaches, halved, stones removed
- 2 Tbsp lemon juice
Pastry
- 10 soft dates, pitted
- 1 cup Organic Shortening
- 1 Tbsp Nutiva Organic Liquid Coconut Oil
- ⅛ tsp sea salt
- 2 egg yolks
- ½ cup Organic Coconut Flour
- ½ cup almond flour
- ½ cup sprouted spelt flour
Chia Jam Filling
- 1 ½ pounds mixed stone fruit (peaches, nectarines, apricots or plums)
- 1 Tbsp Organic Coconut Sugar
- ½ lime or lemon, juice
- 1 ½ Tbsp rose water
- 2 Tbsp Nutiva Organic Black Chia Seeds
- 3 Tbsp Nutiva Organic Coconut Manna
INSTRUCTIONS
- Preheat the oven to 350 degrees
- Lightly grease a 9-inch spring form tin and line the base with parchment paper.
Pastry Instructions
- Put the dates in a food processor, and pulse until a sticky paste forms. Add the shortening and liquid coconut oil, then pulse for another 30 seconds or so until a thick paste forms.
- Transfer to a bowl and add the egg yolks. Whisk until combined.
- Add all three flours and salt and stir until well combined. Spoon the dough into the spring form pan and press with fingers until evenly spread and there is about 1 ½ high crust around the sides.
- Bake for 35-40 minutes or until golden.
- Remove the pastry crust from the oven, and let it cool for 5-10 minutes before transferring onto a serving plate.
Filling Instructions
- Chop the stone fruit loosely and place in a saucepan with the coconut sugar.
- Cover with a lid, and cook over low to medium heat for 10-15 minutes.
- Add the rose water.
- Using a food processor, blend the cooked fruit until a smooth puree forms.
- Add the chia seeds and set aside. The chia seeds will soak up the juices and it will become thicker. Add 2 tablespoons of coconut manna and mix again.
- Use a mandolin and cut the peaches into thin slices, then place in a bowl and cover with lemon juice and water to minimize browning.
- Pour in the chia jam-filling and drizzle on another tablespoon of coconut manna.
- To decorate with the peach slices, lay them side by side starting from the outside and working into the center. At this point, stand the slices upwards to create a rose like center.
- To set, cover and chill for 30 minutes (optional).
- Serve with a drizzle more of coconut manna or ice cream.