Strawberry Tart

A blueprint for easy fruit tarts all summer long. GF, Vegan + Delicious.

You’ll want to keep this recipe handy this summer—or save it for when it’s summer wherever you live. As the title states this easy tart is a blueprint recipe for making fresh fruit tarts all season long and if you’re into roasting fruit, it’ll take you into the fall and beyond. But let’s not get ahead of ourselves. Be sure to enjoy every moment of these fleeting warm months and the mouth-watering berries and fruit they bring. To me a simple tart like this is the perfect way to elevate these summer jewels. It’s kind of like eating strawberries, a cookie and cream all at once. Serve it with coconut yogurt or whipped cream (if you’re not wanting to keep it vegan) as a perfect refreshing end to a meal or as an afternoon pick me up.

A while back one of you lovely subscribers suggested I cook my way through the tart section of my first book. I loved the idea as it’s where the creation of all the recipes began many years ago working (one of my first kitchen jobs) in a Japanese macrobiotic restaurant in Amsterdam. Although this recipe is not in the book, it’s a similar idea to the Fresh Peach Tart and the Fig Raspberry Tart in the Spring + Summer Tart chapter. I get frequent requests for gluten free versions of the crusts as many contain spelt flour. This one is an easy pressed crust that is gluten free and whole grain, etc.

The glaze is made from agar and fruit juice which hold the fruit in place when set. I promise it’s super easy and I’ll be demystifying any trepidation with using agar in the livestream. You’ll also see how easy my crusts are to throw together at a moment’s notice.

Please join me live on Friday June 27^th at 3pm EST.

Bring your questions and ingredients if you want to cook along.

Happy Solstice!

Amy, xo

Notes:

You can use raw walnuts in place of pecans. Other nuts are fine too; however, these are good when you don’t want to pre-toast like I would do if using almonds.

I find apple juice the most reliable when making a glaze like this. It’s also quite clear so looks pretty with the strawberries and other fresh fruit. You can use apricot juice, just be sure the ingredients are good—it’s surprising how much junk is added to pure juice!

If strawberries are left macerating with the maple sugar they will get quite juicy (especially when fresh and local) in this case you may not want to use all the juice once combined with the agar glaze as it can cover the edge of the crust and not look as good. Just scoop out the strawberries and then drizzle over as much glaze as you like.