Summer Stone Fruit Tart from HFR Living
Lucy Caldwell Aug 10, 2012 Recipes 0 comments
At FarmPlate, we are lucky to work in a place where going to farmers' markets, checking out pick-your-own berry patches and researching up and coming actors on the local food scene is just part of the job.
One of our favorite local foods advocates is Hanna Robinson of HFR Living in New York City. Ms. Robinson is a natural foods chef and nutritional consulting who, along with numerous other ventures, keeps a wonderful blog full of seasonal recipes and interesting tips for anyone interested in eating and preparing healthy local food.
This beautiful summer stone fruit tart recipe caught our eye, and Ms. Robinson has kindly allowed us to share it here with the rest of the FarmPlate community. If you are as impressed with the recipe and the tart as we are, don't hesitate to go poke around Ms. Robinson's blog and website. You will find a wealth of information and inspiration for you next kitchen adventure!
Summer Stone Fruit Tart Recipe
For the crust:
1 cup rolled oats
1/2 almond meal
1/4 cup honey
1/4 cup coconut oil
1 tsp. vanilla extract
1 tsp. salt
2/3 cup whole spelt flour
For the filling:
6 nectarines, sliced thin
2 plums, sliced thin
1/2 cup brown rice syrup
2 Tbsp. ground chia seeds
1/4 cup coconut oil
1 tsp. vanilla
Zest of 1 lemon
1. Preheat oven to 350°F.
2. Combine all of the crust ingredients in a food processor and pulse to mix. Grease a 9” tart pan with a little coconut oil and press crust evenly along the bottom of the pan. Use the bottom of a measuring cup to get the bottom crust really evenly flat and the side of the cup to press the filling into the pans corner curves. Place nectarine and plum slices in a layer on top of the crust.
3. For the filling, add all ingredients together in a bowl and stir to combine. Pour this chia gel filling evenly over the fruit and crust. Bake for 30-35 minutes. Allow tart to cool completely before removing from tart pan (approx.1 hour).
4. Slice and serve (garnish with fresh mint, a dollop of fresh whip cream or ice cream).
Photos and recipe courtesy of Hanna Robinson of HFR Living