Tag: Fruit
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Black & Decker JE2200B 400-Watt Fruit and Vegetable Juice Extractor with Custom Juice Cup, Black Review
Summer Celebration Fruit Tart
Hello summer people! It’s celebration time! I’m here to deliver the party favours …a seriously tasty treat and a whole lotta food porn. Ready?
This tart is everything you want from a summer recipe: quick to make, foolproof, delicious, and uses all the delights of the season. Since I am well aware that you would rather be spending your time at the beach or on the dock and not in the kitchen, making this treat will only take up about half an hour of your day, and the rest you can enjoy nibbling and relaxing!
I couldn’t quite settle on which meal this recipe would best be suited for, so I’ll let you decide on that one. It’s a perfectly respectable breakfast (you’re welcome), but would also make a lovely brunch side, afternoon iced tea accompaniment, or after dinner dessert. Because you can make the crust ahead of time, it can also be taken to a picnic or barbeque and assembled before serving.
The crust is vegan and gluten-free, made with toasted sunflower seeds and buckwheat flour, with a touch of lemon for zing. It is a good, all-around pastry base that can also be pressed into a tart form if you’d like a more tidy-looking dessert. I like the un-fussiness and rusticity of just rolling out the dough (and because I’m lazy). With its tattered edges and uneven shape, it looks like we all should in summer: loose, wild, and free!
For a big time saver, I’ve opted to use yogurt for the topping instead of making a cashew cream. If you would prefer a non-dairy option, try the cashew cream recipe from this post. It would be smashing on this tart!
The fruit is also your call, just use whatever is in season around you. We are finally enjoying the annual berry explosion here in Denmark, the one I wait for the entire year, and this recipe is truly a celebration of the juicy abundance, sumptuous colours, and bright flavours all around. Toss on a combination of favourites, or go for a solo fruit that you really want to highlight. This tart can carry itself well into the autumn as well, using plums, pears and figs as well.
As for garnishes, although they aren’t totally necessary, this tart is really delicious with the addition of a few extras. I tossed on a small handful of fresh herbs; peppermint and lemon balm, because I happened to have them on hand, but what a difference they made! Verbena would be so delicious too, or spearmint, bergamot, or even chocolate mint. And because I am obsessed with bee products, I couldn’t resist sprinkling the tart with pollen and topping each slice with a good chunk of honeycomb. Nothing is bad with honeycomb on top. Ever.
With that, I leave you with the recipe, and sun-drenched love wishes to all of you out there romping around and being wild little bunnies.
Big hugs and fruit tarts, Sarah B
Summer Celebration Fruit Tart
Serves 4-6
Serves 4-6
Sunflower Buckwheat Crust
Ingredients:
1/3 cup / 45g sunflower seeds
1 cup / 160g buckwheat flour
pinch sea salt
zest of 1 lemon
3 Tbsp. coconut oil, very cold
1 ½ Tbsp. pure maple syrup
1-3 Tbsp. ice water, as needed
Topping:
1 cup Greek-style, plain yogurt (preferably from goat or sheep’s milk)
seeds from ½ vanilla bean
1 Tbsp. pure maple syrup or honey
a few handfuls of seasonal fresh fruit (I chose cherries, strawberries, red currants and gooseberries)
fresh herbs (I used mint and lemon balm)
bee pollen + honeycomb, if desired
Directions:
1. Preheat oven to 375°F / 190°C.
2. In a dry skillet over medium heat toast sunflower seeds, tossing frequently, until fragrant and golden, 3-5 minutes. Remove from heat and let cool. Place seeds in a food processor and pulse until they resemble sand. Next add the remaining crust ingredients, except the ice water. Pulse to bring everything together and incorporate the oil. With the motor running, dribble in the water, one tablespoon at a time until the dough is no longer crumbly – do not add more than you need.
3. Empty the dough onto a large piece of parchment paper. Gather it into a rough ball, then place a sheet of parchment paper on top and using a rolling pin roll out into a circle about 12” / 30cm in diameter. Slide crust onto a baking sheet and place in the oven to bake until golden, about 20-25 minutes. Remove from oven and let cool completely.
4. While the crust is baking, combine the yogurt, vanilla seeds, and maple syrup. Set aside. Wash all fruit and slice if desired.
5. Assemble tart right before serving (otherwise the crust will get soggy) Spread yogurt onto the crust, and top with fruit. Garnish with fresh herbs, bee pollen and honeycomb if desired. Enjoy immediately.
Warm Summer Fruit Salad + Video
If my 15 year younger self would see me know. I am sitting here writing a text that praises a warm fruit salad. Young David would have told me that I was an idiot: “Why heat fruit when you can have it cold?!” You see, young David wasn’t very fond of warm fruit. At all. Back then, I could binge eat bowls of fresh fruit, but cook or bake it and I wouldn’t touch it. Even apple pie, the one dish that every normal person loves, made my stomach turn upside down. I sometimes allowed myself to eat the part of the crust that hadn’t been touched by the fruit, but my tongue cringed from the bare thought of warm apple in my mouth.
And now I’m all of a sudden ridiculously excited about this fruit salad that has taken a quick tour through a hot oven. What happened? I would love to say that this recipe was the game changer. But truth be told, I think I just slowly learned to appreciate warm fruit, recipe by recipe.
Apart from the fact that I used to hate warm fruit and now swear by this dessert. Apart from the fact that this recipe is dead-simple and can be prepared in no-time. And apart from the fact that it includes some of the best bounty of the season and you will get all these summer-bonanza-feelings just by preparing it. Yes, apart from all that, this fruit salad is also covered in grated dark chocolate (that melts!), coconut flakes and salted almonds (that pairs oh so well with dark chocolate). Young David might not approve, but old David thinks this is pretty darn good and would like you all to give it a try.
If you are still not convinced, we created this video for our youtube channel as a final selling point:
The original Swedish version of this dessert is called Gino. It’s baked strawberries, kiwis and bananas with white chocolate on top. Our version is quite different, but the choice of fruit and measurements are really just suggestions here, add or subtract fruit to your liking. Peaches or pineapple would also be good baked. Or raspberries. We have used fruit in season, but baking fruit is also a great way to increase the flavours during the winter season.
Luise and I haven’t entirely agreed on the baking time. Personally I think the fruit only should be heated quickly, so it’s still quite firm. Just 5-6 minutes or enough time for the chocolate to melt. Luise however prefers the fruit to be more baked and a bit softer so the juices and flavours come together more. That’s about 10-12 minutes. But we’ll leave that decision to you (in the photos and video it’s baked after Luise’s preference).
Warm Summer Fruit Salad with Dark Chocolate & Salted Almonds
Serves 4
1 cup almonds + 1 tbsp boiled water mixed with 1 tsp salt (or store-bought salted almonds)
3 kiwi fruits
3 apricots
2 bananas, peel
10 strawberries
10 cherries, pitted
2 plums, remove stones
1 lime, juice
1 oz / 30 g dark chocolate (70% or darker)
1/3 cup dried unsweetened coconut flakes
Preheat the oven to 200°C / 400°F.
Prepare the almonds by placing them in a mixing bowl, pour the hot salted water over the almonds and combine until all almonds are covered. Place the almonds in a baking tray and roast in the oven for 10-15 minutes or until slightly golden and crunchy. Set aside.
Prepare the fruit by cutting them into bitesize pieces. Place the fruit in a baking dish and add the lime juice, toss to mix.
Chop the almonds and sprinkle over the fruit salad. Grate the chocolate until it covers the fruit. Sprinkle with coconut flakes and place the dish in the oven.
Bake for 5-10 minutes, until the chocolate has melted and the fruit is warm and juicy (not mushy).
Serve in bowls with a dollop thick plain yogurt or ice cream.
