Spring is arrived ( really? ) and nothing's better than a fruit tart, with a homemade jam and an almond flour crust. What else? Enjoy your treat time.
for the crust:
100g almond flour
50g hamp seeds flour
2 Tbsp coconut oil
a pinch of salt
4 Tbsp muscovado sugar or 2 Tbsp agave sirup ( more if you like it )
for the jam:
200g mixed red fruit ( fresh or frozen )
1 Tbsp lemon juice
2 Tbsp muscovado sugar or 1 Tbsp agave sirup ( more if you like it )
for the topping:
200g red fruit
Preheat oven 175°C, or eat your tart raw. Mix all the ingredients for the crust, transfer the ball obtained in a round pan of 20 cm, covered by a parchment paper, bake 10' to 15', or set aside in the fridge. Transfer the red fruits in a sauce pan on a medium light heat, add lemon juice and muscovado, stir and let the fruit turn in a puree, don't over cook. Pour the jam on the crust, cover with the red fruits. Optionally, but preferred, you can drizzle some jam with icing muscovado sugar on top, and eat your tart with a strawberry ice cream, or whatever you like. MMMMMM, so good!!!!