If you love berries and sweets, try Donna Hay's strawberry tart for dessert. Also try: Donna's peach tart!
Place the flours, the baking powder and sugar in a food processor and pulse to combine. Add the butter and process until the mixture looks like fine crumbs. Add the water and pulse until a dough comes together into a ball. Turn out the dough and, using clean hands, shape it into a smooth disc. Wrap it in plastic wrap and place in the fridge for 15 minutes.
Preheat oven to 180°C (350°F). Preheat a large baking tray on the middle shelf for 15 minutes.
To make the fruity filling, use a small sharp knife to remove the green tops of the strawberries, then slice them in half. Place them in a big bowl and add the sugar, lemon juice and vanilla. Toss to coat, using a spatula.
Remove the dough from the fridge, and divide and shape the dough into 4 equal rounds. Place each piece between sheets of non-stick baking paper and roll into roughly 3mm-thick circles (about 18cm).
Remove the top sheet of paper from each pastry circle. Scatter the pastry with the almond meal, leaving a 4cm border. Cover with an even layer of the strawberry filling. Fold the pastry edges over the filling to hold it, pinching together as you go. Using a pastry brush, brush the edges with the egg white (you can sprinkle over a little extra coconut sugar here, if you like).
Wearing oven gloves, remove the heated tray from the oven. Use the baking paper to carefully lift the tart onto the tray (the hot tray makes for an extra-crispy base). Bake for 30 minutes or until the pastry is golden brown.
With your oven gloves on, remove the tart from the oven. Allow it to cool on the tray, then slide onto a board and slice to serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
Note: Omit the peach filling in the video for the strawberry filling to make this recipe.
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