Tuesday, July 12, 2011

Whole Grain Strawberry Tart

This was a fun recipe to make. It was rewarding to hear and see my children's reactions. They were so excited about it. :) It was nice to incorporate some healthy changes to make it healthy, without sacrificing the flavor. It is fun to be able to use the strawberries while they are still in the store. I love to eat berries!

Tart crust:
2 C whole grain flour ( I used spelt and kamut )
1/3 C powdered sugar or other dry sweetener
1/4 tsp salt
2/3 C coconut oil or butter

6 C fresh cut up strawberries washed and cut into bite size pieces
2 C frozen raspberries
1/4 C honey
1 tsp Ultra gel or 2 tsp cornstarch


1. Spray 11 1/4 " tart pan with removable bottom with cooking spray.

2. In bowl pour in flour, salt and sugar. Cut in the oil, until it is all combined.

3. Pour into tart pan. Press with finger tips, making it even on the bottom and going up the sides.
Poke some holes in the bottom with a fork to prevent it from puffing up. Cover with plastic wrap and place pastry in the freezer for 15 min. It helps the pastry from shrinking while cooking.

4. Preheat oven to 425. Bake for 12-15 min. Till light golden.Cool on wire rack. Do not remove from pan till cooled.

5. Thaw out raspberries, and then pour in a mesh strainer that is over a bowl. Smash and stir the berries in the strainer to release the juice. I ended up with 1/2 C of juice. I put the remains of the raspberries in a Zip lock in the freezer to use in my smoothies.

6. Pour the 1/2 C juice into saucepan along with honey. Heat on low heat. Then add the ultra gel or cornstarch until thickened. Let cool a few minutes.

7. Pour the mixture over the strawberries. I just wanted a slight coating if you want more sauce you can double it.

8. Then remove tart from pan. I left the bottom piece of the pan on for extra support, not necessary though. Pour the strawberry mixture into the tart right before serving. (So it doesn't soften the tart too much.)

* You could also sprinkle powdered sugar, or a dollop of whipping cream. You could also spread a small layer of cream cheese mixed together with a little sweetener on the bottom prior to putting in the berries. There are a lot of possibilities.


  1. This is just beautiful. It is so impressive looking but it is so much easier than a pie. I love that the strawberries and raspberries aren't baked. I bet this would be delicious with blueberries, too.

  2. Thanks so much! I think the blueberries would be yummy too. :)