Lemon Tart with Blackberry Topping

 In Desserts, Recipes

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.

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