Rustic Fall Tart

Excuse my extremely worn pizza baking pan but you will love this tart! This easy, Paleo tart features juicy peaches, pears and apples – all wonderful fall fruits. The crust combines tasty sunflower seeds and coconut sugar but see below for substitutions. Makes 8 servings 2014-09-22 20.06.19Crust
3/4 cup sunflower seeds
1/2 cup all purpose GF flour
1/4 cup coconut sugar
1/4 tsp sea salt
1/4 cup butter, shortening, cut into pieces
2 Tbsp warm water
1/2 apple, thinly sliced and peeled
1/2 pear, thinly sliced and peeled
1/2 peach, thinly sliced and peeled
1 tsp coconut sugar
1 tsp cinnamon
1 Tbsp honey

In a small blender, puree seeds into a fine flour. In a mixing bowl, combine ingredients for crust and blend until mixture forms into a ball. Press onto a lightly floured pizza pan, tart pan, or baking pan. Form into a circle with slightly raised sides. Place fruit slices onto the crust. Sprinkle with cinnamon and sugar and drizzle with honey. Bake at 350F for about 25-30 minutes or until crust is slightly browned and fruit is soft.

*Substitutions: For butter, use palm shortening or coconut oil. For coconut sugar, use brown sugar. For sunflower seeds, use almonds or walnuts. For all purpose GF flour, use regular flour or a GF combination. I like 1/4 cup potato flour and 1/4 cup tapioca starch. For a strict Paleo diet, use an acceptable flour or increase the nut/seed flour by 1/2 cup. 2014-09-22 20.02.03

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