Lemon Tart with Blackberry Topping

 In Desserts

from Lewis Freedman’s The Great Life Cookbook: Whole Food, Gluten-Free Meals for Large Gatherings

Prep Notes: This recipe makes 3 (9-inch) pies, which serves 20 to 27 people. To make this oil-free, simply omit the crust, gel the bottom in parfait glasses, and layer on the cooled topping. Agar powder can be substituted for the flakes, at ¼ the volume. If using powder, whisk longer and thoroughly to avoid clumping. When putting together a shopping list, look at both parts of this recipe as the following ingredients are used more than once: almonds, maple syrup, rice syrup, almond extract, vanilla extract, lemons, and agar-agar. 

Crust

1½ cups raw almonds

2¼ cups gluten-free or regular rolled oats

2¼ cups brown rice flour

½ teaspoon sea salt

¾ cup safflower oil

½ cup pure maple syrup

½ cup brown rice syrup

½ teaspoon almond extract

¾ cup water

1. Place almonds on a baking sheet and toast in oven at 350 degrees for 8 to 10 minutes, until lightly browned all through. Do the same with the oats, toasting them for about 5 to 7 minutes.

2. Blend toasted oats into flour with food processor or blender.

3. Blend almonds until the texture is as fine as flour.

4. In a large bowl, stir almonds, oat flour, rice flour and salt together.

5. In a separate bowl, add remaining ingredients, and then stir into the dry ingredients, mixing it all with a large spoon.

6. Press mixture into 3 oiled pie pans.

7. Bake crusts at 350 degrees until browned, about 25 to 30 minutes.

Lemon Filling

1½ cups raw almonds

4 lemons

6 cups unsweetened almond milk

1½ cups brown rice syrup

1½ cups pure maple syrup

1 teaspoon sea salt

9 tablespoons agar-agar flakes

1½ teaspoons almond extract

1½ teaspoons vanilla extract

1. Blanch and remove the skins from the almonds. Bring 1 quart of water to boil. Add almonds and let boil for 5 minutes. Replace the hot water with cold water. Squeeze the almonds between your fingers to remove the skins. Discard skins.

2. Remove zest from lemons with a zester or fine grater. Set aside.

3. Squeeze juice from lemons (~¾ cup).

4. In blender, mix together almonds, almond milk, syrups, salt and lemon juice until smooth.

5. Heat blended mixture in a pot. Add agar-agar and bring to a boil.

6. Remove from heat. Add extracts and lemon zest.

7. Pour into prepared crusts.

8. Set aside until firm.

Blackberry Topping

2 lemons

5 cups blackberries (fresh or frozen)

2¼ cups apple juice

Pinch of sea salt

1½ cups brown rice syrup

6 tablespoons pure maple syrup

6 tablespoons agar-agar flakes

1½ teaspoons vanilla extract

6 tablespoons arrowroot stirred into and dissolved in ½ cup water

1.  Remove the zest from the lemons and squeeze juice from lemons
(~¹/³ cup).

2. Place all ingredients in a pot except arrowroot mixture and lemon zest. Start cooking at medium heat.

3. When the mixture begins to boil, add the dissolved arrowroot, stirring constantly for a minute.

4. Reduce heat, add lemon zest, and stir for a few more minutes. Remove from heat when the fruit mixture starts to thicken.

5.   Let cool until thickened, 1 hour or longer. Top the firm pies with this blackberry topping.

6.   Refrigerate until ready to serve.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

0