Red, White, and Blue Mini Fruit Pizza

in

With a soft cookie base and a light and fluffy sweet topping, these mini marvels are wonderful for a festive Fourth of July bash or served on a three-tiered platter for high tea. 

This recipe yields 12 tarts

INGREDIENTS

  • Cookie Base
    • #REF!
  • 3 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • ¾ cup light/blonde coconut sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup greek yogurt
  • Whipped topping
  • 2 egg whites room temperature
  • 3/4 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • Raspberries, blueberries, strawberries or other available berries for topping
    #REF!
  • 3 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • ¾ cup light/blonde coconut sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup greek yogurt
  • Cookie Base
  • 2 egg whites room temperature
  • 3/4 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • Raspberries, blueberries, strawberries or other available berries for topping

Directions

  1. In a large bowl, whisk together almond flour, baking soda and sea salt. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter at medium speed until fluffy, about 2-3 minutes. Add egg, almond extract, and vanilla and mix until smooth. Add greek yogurt and mix until smooth. Add dry ingredients and mix to combine.

  3. Cover the mixing bowl so it is airtight and refrigerate 2 hours or overnight.

  4. Roll into 12 balls and place on a parchment lined baking sheet. Bake at 350 degrees Fahrenheit for 12-14 minutes or until lightly golden. Watch carefully so they don’t overbake. Pull from the oven and let cool for 20 minutes before topping with whip and fresh berries. 

Whip:

  1. In a stand mixer add egg whites and whisk on high until the egg whites are stiff and can form a peak. While the egg whites whip, prepare the maple syrup.

  2. In a small saucepan add maple syrup and bring to a boil for 3-4 minutes. Stir constantly to prevent burning. With a candy thermometer bring to 240 Fahrenheit. Once it’s reached the correct temperature remove it from heat. Quickly add the vanilla, and lemon juice to the stiffly whisked egg whites. While the mixer is on medium/high speed stirring constantly, add in the hot maple syrup. The mixture will double in size and be thick and fluffy.

  3. Refrigerate until ready to use.

  4. Top each cooled sugar cookie with the whipped topping and fresh berries. Serve in a cool place. Enjoy!

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.

 

Heirloom Cherry Tomato Tarte with Nettle Basil Pesto

in

This flaky, crumbly crust filled with juicy peak-season tomatoes and pesto sauce make this tarte substantial enough for a full meal. We love ours sprinkled with fresh basil.

INGREDIENTS


  • For Dough:
  • 1 cup almond flour + ½ cup arrowroot or tapioca flour, sieved together
  • Large pinch salt
  • ½ teaspoon lemon zest
  • 6 tablespoons coconut oil, softened but not melted
  • 1 egg
  • 2 tablespoons clover honey

  • For Pesto:
  • 1 bunch stinging nettle
  • ¼ cup pine nuts
  • 1 bunch basil (plus additional torn pieces for topping)
  • ½ cup olive oil
  • 5 cloves roasted garlic
  • Squeeze fresh lemon juice
  • Lemon zest to taste
  • Salt to taste

  • For Tarte:
  • 1 cup heirloom cherry tomatoes

  • For Dough:
  • 128 g almond flour + 64 g arrowroot or tapioca flour, sieved together
  • Large pinch salt
  • ½ teaspoon lemon zest
  • 6 tablespoons coconut oil, softened but not melted
  • 1 egg
  • 2 tablespoons clover honey

  • For Pesto:
  • 1 bunch stinging nettle
  • 32 g pine nuts
  • 1 bunch basil (plus additional torn pieces for topping)
  • 120 ml olive oil
  • 5 cloves roasted garlic
  • Squeeze fresh lemon juice
  • Lemon zest to taste
  • Salt to taste

  • For Tarte:
  • 128 g heirloom cherry tomatoes

Directions

For Dough:

  1. Place sieved flour in a mixing bowl and whisk in salt and lemon zest.

  2. Using your hands or a pastry cutter, mix in coconut oil until it reaches the texture of sand.

  3. In a small bowl, whisk egg with honey (it helps if honey is warm) until mostly combined.

  4. Pour wet mixture into dry mix and stir with a wooden spoon until combined. It should be thick but not too sticky to handle. Add a tablespoon of water if too dry.

  5. Wrap tightly and refrigerate while you prep the pesto. (You can also make the dough in advance and freeze.)

For Pesto: 

  1. Blanch stinging nettle for 20-30 seconds, drain and, when cool, gently squeeze water out and remove stems. Freeze stems for future use (they’re great to use in smoothies).

  2. Toast pine nuts in a dry skillet over medium-low heat until golden (approximately 3-5 minutes). 

  3. Add nettle and basil into a blender or food processor and pulse until well combined. 

  4. Add olive oil, garlic, lemon juice, lemon zest, and salt and continue to pulse until combined. Add more olive oil as desired; I made this recipe thicker with less oil, so it would be a sturdier base for the tomatoes.

  5. Add pine nuts to food processor and pulse until fine. Add additional salt to taste. 

For Tarte: 

  1. Slice cherry tomatoes in half, sprinkle with a bit of salt, and place on a clean dish towel cut side down to draw out some of the moisture.

  2. Roll out dough between parchment paper until roughly ⅓-inch thick. 

  3. Spread pesto around the middle of the dough (approximately ¼-inch thickness), leaving roughly 2 inches of perimeter without pesto. 

  4. Add tomatoes, cut sides up, on top of pesto. 

  5. Heat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  6. Using the underside of the parchment to help, fold the edges of the tarte up until it touches the layer of pesto and tomatoes. 

  7. Place on baking sheet and pop in the refrigerator until oven is preheated (this step is optional).

  8. Place in the middle rack of the oven and cook for 20-25 minutes.

  9. Allow tarte to cool on the pan, add torn basil to top, and serve warm or at room temperature. 

    Original recipe by The Compliant Cook.

 
Tarte.jpg