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Easy Paleo Berry Tart

I have a confession to make. I’ve felt like a huge slacker in the blogging world this week! I haven’t posted anything in a whole week. At first I was telling myself that I couldn’t think of anything to post. Then I came up with a HUGE list of things I could post. Then I had a few days of simply procrastinating and finding something else that I “needed” to do instead. I then had a day that my kids were crazy – fighting, yelling, everything is the end of the world – you know how it goes. And they are only 4 and 1 1/2. I can only imagine what the future holds… needless to say, nothing got done that day. I had a day that I fell asleep really early, like passed out on the couch, mouth open, snoring if I did – OUT. My husband joked that he thought about taking a picture of me. I’m just glad his sense of humor isn’t nearly as sadistic as mine – because I totally would take a picture of him sleeping. And now tonight – I told myself I was going to get this done and…. surfed the internet for over an hour. What is wrong with me?! I’ll be better… I…. I can’t promise. Cause it could be a lie. Hey, at least I’m being honest! I will work on it though! A week is too long!

So to make up for it, I’m giving you a recipe that I seriously can’t believe I haven’t given to you yet! I’ve made this so many times and it is so easy and delicious but I haven’t posted it! Again – What is wrong with me?!

Sigh….

Well, in any case, here it is!

Easy Paleo Berry Tart

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Ingredients:

For the crust:

  • 2 cups nuts of choice (I have used almonds, walnuts, pecans and cashews) You can even do a mix however you’d like! One cup of walnuts and one cup of pecans is a favorite over here.
  • 3 tbsp coconut oil
  • 2-3 tbsp honey

For the filling:

  • 3-4 cups fresh or frozen berries of choice (I have used blueberries, raspberries, cherries, strawberries, blackberries, etc)
  • 1/2 pint which is 1 cup jam (I use my home canned jam that I’ve minimally sweetened with honey. Now I bet you can’t wait until summer when I start posting all the canning recipes – huh?)
  • And that’s it! And it’s sooooooo gooooooood.

Directions:

For the crust: You want to make the crust first because this whole thing only takes a few minutes! Ok… maybe 15 minutes, but you get the idea.

Preheat your oven to 375*

Add your 2 cups of nuts to your food processor and pulse until coarsely ground. Heat your coconut oil and honey in a small saucepan on the stove until melted together. Pour this mix into the nuts and mix well. Oil or line a pie or tart pan with parchment paper and pour everything into your pan. Pat down to cover the bottom and up the sides of your pan a bit. Place the crust in the oven for about 10 minutes. Just long enough for it to start to “golden” a bit. You do not want your crust to burn – so watch it carefully! Don’t forget it’s there…. I might have done that once. Ok… maybe twice. Shhhhh….

While your crust is cooking, mix your fresh or frozen berries with your jam. (Seriously. I can jam during the summer just to make these tarts!) Once you make one of these tarts – you will want to can your own jam too! Not to mention jam you make yourself is always better than anything you can buy in the store!

Once your crust is done cooking, pour your berries into the crust. Pat your berries down so they lay evenly and… you’re done! Top with coconut whipped cream, more chopped nuts, some shredded coconut or a dusting of cocao! Or just eat a slice. Cause it’s just that good.

My friend Rama over at Freshly Grown has made a few tweaks to the recipe and has even posted an easy chia jam to make for it! Go check it out HERE!

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Blueberry/strawberry tart

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Blueberry tart topped with decorative flowers

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Blueberry tart topped with fresh raspberries and mint

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Blueberry/raspberry tart

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A big slice of deliciousness

 -Tarrin

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