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
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.