Merry Mixed Berry Tart

A free-form whole grain tart with ground almonds layered under a generous heap of delicious, antioxidant-rice berries. Can be gluten-free and vegan.

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Ingredients

Pie Crust
1. ¾ cup / 90 g whole wheat flour or gluten-free blend
2. ¾ cup / 90 g brown rice flour
3. ⅛ tsp. / 1 g Stevia or monk fruit sweetener
4. ¼ tsp. / 3 g salt
5. 5 Tbsp. / 70 ml organic canola/rapeseed or nut oil
6. ¼+ cup / 60+ ml cold water
7. 1 omega-3 egg, separate the yolk and save white or ¼ cup / 60 ml flaxseed gel (2 Tbsp. / 15 g whole flaxseeds blended with ½ cup / 120 ml warm water, and gel strained for use)
8. 1 tsp. / 5 ml rice vinegar
Pie Filling
9. ¼ cup / 30 g almonds, slivered
10. ¼ cup / 30 g whole wheat flour or gluten-free blend
11. 1 Tbsp. / 3 g Stevia or monk fruit granules
12. 4 cups / 560 g mixed fresh or frozen/thawed berries (raspberries, blueberries, blackberries, strawberries, cherries, and/or others)
13. 2 tsp. / 10 ml lemon juice
14. 1 Tbsp. / 15 ml water
15. 2 Tbsp. / 30 g berry preserves, preferably fruit only with no sugar added

Directions

1. Prepare the crust by whisking the flours in a bowl together with the sweetener and salt.
2. Gradually stir in 4 tablespoons / 60 ml of oil and with your fingers work through the flour mixture until it resembles a cornmeal texture. Add the remaining oil and mix with fork just enough to blend.
3. In a separate measuring cup, combine ¼ cup of water with the egg yolk or 2 tablespoons / 30 ml flaxseed gel plus 1 teaspoon / 5 ml of vinegar. Whisk briskly to incorporate well.
4. Stir the mixture from step 3 into the flour mixture a few drops at a time with the use of a fork. Add more water if necessary; the dough must not be too dry.
5. Transfer dough to a floured work board. Knead the dough for about five minutes; form dough in a spherical shape before flattening it to a disc.
6. Wrap the flattened dough with plastic cling wrap before placing it in the refrigerator to chill for a minimum of 1 hour.
7. Prepare the oven by heating it to 425°F/220°C. Place a sheet of foil or parchment paper over a baking sheet; brush foil or paper with a small amount of oil. Set aside.
8. Prepare the filling by first spreading almonds in a baking pan. Place the pan in the preheated oven and bake for approximately 5 minutes until fragrant and browned. Remove from the oven and set aside to allow cooling.
9. In a food processor, combine the cooled nuts with half of the Stevia and flour. Process to a finely ground texture.
10. 10. Take the chilled dough and use a rolling pin to stretch the dough thinly into a 14-inch / 35 cm disc. Place the dough over the greased baking sheet; spread the nut mixture on top of the pastry dough. Leave 2 inches of unfilled border.
11. In a bowl, toss the mixed berries with remaining Stevia and lemon juice; mix this with the nut mixture.
12. Fold the unfilled border up towards the center of the filling; work though the edges and create a pleated design all around, if need be.
13. Mix the egg white or remaining flaxseed gel with a tablespoon / 15 ml of water; brush this mixture on the edges of the pie crust. Sprinkle the pie edges with Stevia/monk fruit granules.
14. Place the pie tart in the pre-heated oven and bake for approximately 15 minutes before reducing the oven temperature at 350°F/170°C. Bake for approximately 35 minutes
15. When done, transfer the pie tart onto a wire rack to allow cooling a bit before slicing the pie into serving pieces.
16. Prepare the jam by melting it over low heat. Cook for about 3 minutes; brush melted jam over the center of the pie tart. This can be done just before serving time.

Serving size:1/16 pie

Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat (= 1 Sweet)

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