A gluten-free pastry case smothered with an orange and PersiMon® ‘custard’, topped with slices of the fruit and finished with an almond oaty crumble. Autumnal perfection!
Ingredients
For the pastry case
- 100g gluten-free flour
- 100g ground almonds or almond flour
- 40g sweetener
- 100g margarine
- 9-10 tablespoons cold water
For the orange PersiMon® ‘custard’
- 3 PersiMon®, chopped
- 150ml condensed milk (can be dairy-free)
- Juice of 1 orange
- 4 tablespoons sweetener
- 2 tablespoons cornflour
To decorate
- 1-2 PersiMon®, sliced
- 1 tablespoon coconut sugar
- 30g oats
- 20g flaked almonds
- 2 tablespoons maple syrup
- 1 tablespoon oil
- ½ teaspoon ground ginger
Method
- First make the pastry: Place the flour in a bowl then add the margarine. Use a fork to work into the flour to form breadcrumbs, then stir in the sweetener and gradually add in enough water to form a dough. Cover and leave to rest for 15 minutes
- Meanwhile make the custard: Place the PersiMon® pieces in a pan with the orange juice and simmer for 5-10 minutes until softened then set aside to cool for 10 minutes. Add to a blender with the condensed milk, sweetener and cornflour and whizz up until thick and smooth
- Preheat the oven to 170C and grease a 20cm loose bottom tart tin. Roll out the pastry on a floured surface then use to line the tin to make sure it covers up the base and up the sides. Prick with a fork and bake blind for 15 minutes
- Remove from the oven, spoon in the custard and spread out to fill the pastry case. Arrange the PersiMon® slices on top of the tart then sprinkle over the coconut sugar
- Mix together the oats, flaked almonds, syrup, ginger and oil to form a sticky crumb then sprinkle over. Return to the oven and bake for a further 15-20 minutes until firmed up and golden.
Leave to cool completely then remove from the tin, slice and serve!
Recipe created by Pamela Higgins, SpamellaB