This stunning tart is the perfect combination of nuttiness and fruit. It is not too sweet, and when served with thickened cream or ice cream, it makes a fantastic dessert. I love it cold from the fridge for a quick snack when I have that craving for something extra mid-afternoon.
Ingredients:
180g Butter
2.5 cups gluten-free Plain Flour
1 Egg, lightly beaten
1/4 cup Iced Water
1 teaspoon Sugar
Pinch of Salt
Method:
Oil spray a 24cm round loose base flan tin.
Rub butter, flour, salt and sugar in a bowl with your fingers until resembles breadcrumbs.
Add egg and iced water.
Mix well with a knife or spatula until it forms into a ball.
Knead until smooth and does not stick to your hand.
Add more flour or iced water as necessary.
Roll the pastry between 2 sheets of baking paper until large enough to fill the flan tin.
Remove the top paper and lift up the pastry with the bottom paper.
Carefully ease the pastry over the base and side, press gently against the surface of the tin.
Prick the base with a fork then refrigerate for about 20 minutes.
Turn the oven to 180C.
Bake the pastry for 12 minutes. (You don't need to cover the pastry base with baking paper and beans)
Ingredients:
125g Butter
3 Eggs
1/3 cup Caster Sugar (Use 1/2 cup if you are a sweet lover )
1 and 1/3 cups Ground Almond Meal
2 tablespoons gluten-free Self Raising Flour
Method:
Beat the butter and sugar in a bowl until soft and smooth.
Add eggs one by one.
Combine with flour and ground almond meal.
Pour into the pastry shell.
Ingredients:
3-5 Bananas
2 tablespoons Lime Jam (or any jam you prefer)
1 tablespoon Warm Water
2 drops Lemon Juice
Method:
Peel bananas and cut into slices, but not too thinly.
Decorate and cover the almond filling.
Mix the jam, lemon juice and warm water together, then brush onto the banana slices.
Bake in 170C about 45 minutes or until touch firm in the middle.
Take out the tart from the oven, brush with leftover jam water.
Great to serve warm with thickened cream or vanilla ice cream.
Tips:
Contact: lee.leehocklai@gmail.com
Pastry
Ingredients: 180g Butter
2.5 cups gluten-free Plain Flour
1 Egg, lightly beaten
1/4 cup Iced Water
1 teaspoon Sugar
Pinch of Salt
Method:
Oil spray a 24cm round loose base flan tin.
Rub butter, flour, salt and sugar in a bowl with your fingers until resembles breadcrumbs.
Add egg and iced water.
Mix well with a knife or spatula until it forms into a ball.
Knead until smooth and does not stick to your hand.
Add more flour or iced water as necessary.
Roll the pastry between 2 sheets of baking paper until large enough to fill the flan tin.
Remove the top paper and lift up the pastry with the bottom paper.
Carefully ease the pastry over the base and side, press gently against the surface of the tin.
Prick the base with a fork then refrigerate for about 20 minutes.
Turn the oven to 180C.
Bake the pastry for 12 minutes. (You don't need to cover the pastry base with baking paper and beans)
Almond Filling
Ingredients: 125g Butter
3 Eggs
1/3 cup Caster Sugar (Use 1/2 cup if you are a sweet lover )
1 and 1/3 cups Ground Almond Meal
2 tablespoons gluten-free Self Raising Flour
Method:
Beat the butter and sugar in a bowl until soft and smooth.
Add eggs one by one.
Combine with flour and ground almond meal.
Pour into the pastry shell.
Topping
Ingredients:
2 tablespoons Lime Jam (or any jam you prefer)
1 tablespoon Warm Water
2 drops Lemon Juice
Method:
Peel bananas and cut into slices, but not too thinly.
Decorate and cover the almond filling.
Mix the jam, lemon juice and warm water together, then brush onto the banana slices.
Bake in 170C about 45 minutes or until touch firm in the middle.
Take out the tart from the oven, brush with leftover jam water.
Great to serve warm with thickened cream or vanilla ice cream.
Tips:
- Usually I use same pastry recipe to make sweet tarts and savouries. So why not make double, half for the main dish and half for dessert.
- Substitute sliced pear, apple or any other fruit in the topping..
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