June 13, 2014

Healthy Nectarine Raspberry Rustic Tart!


So, it’s football world cup season! I’m no expert in football but somehow I always enjoy the world cups. I feel old saying this, but how is it possible that it’s already been 4 years since South Africa? Where does time go!!!?


Anyways, I always support whichever team my brother supports since he’s the football guy in the family. This year he has no favourite team so I had no other choice than rooting for France (cough…french boyfriend…cough). 


Reading that last paragraph may look like I don’t have personal thoughts or opinions. But no worries, I do have my own when it comes to nutrition! And food! Simple example: this delicious healthy rustic nectarine and raspberry tart!

I had this for dessert with a scoop of frozen vanilla yogurt about 4 times last week. I have plans of doing another one soon…maybe with different fruits. 

I hope you enjoy it as much as we did :)


Serves 1 tart, about 6 portions. Ready in 40 minutes

Ingredients:

Filling:
-1 ripe nectarine, cut
-1 cup raspberries, cut in half
-1 tablespoon brown sugar
-1 teaspoon vanilla extract

Crust:
-1 1/2 cups of oat flour
-2 tablespoon brown sugar
-1/5 teaspoon salt
-1/2 cup cold light margarine
-1/4 cup ice-cold water

Kitchin-it!

1. Preheat the oven to 425*F. Line a baking tray with parchment paper and set aside. 
2. For the filling: mix the nectarine, raspberries, sugar and vanilla in a medium bowl. Toss well to coat the fruits and set aside.


3. For the crust: in a medium bowl whisk the flour, sugar and salt. Using a fork (or your hands or a pastry cutter), add in the margarine and combine unit the mixture is coarse. 


4. Add the water and keep mixing until the flour is moistened. You might need to add an extra 1-2 tablespoons of water if the dough seems dry.
5. Gently knead the dough until it comes together and then shape is into a flatten disk. I did this on top of the counter and then again on the parchment paper.


6. Add the fruit into the centre of the dough leaving about 2 cm border around. Gentl fold the edges of the dough over the fruit, overlapping the dough as necessary. Try not adding to much of the juice since the dough might become soggy.



7. Bake for 25-30 minutes or until the crust is golden brown. Serve and enjoy!


Adapted from Sally's Baking Addiction

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