PersiMon® and Orange Tart

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!


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


  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

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