I am a baker at heart. I was actually a baker’s apprentice in my teen years and had plans of opening my own bake shop someday. Fast forward ten years and a diagnosis of an autoimmune disease which called for a complete diet and lifestyle change; I felt like my baking days were over.
I was wrong. (I will happily admit it!) I won’t take no for an answer when I want something done, I will find a way.
I wanted to make a mini fruit tart that was AIP approved, and that is just what I did!
The magic ingredient that makes this recipe (and most of my recipes) work so well is Ottos Naturals Cassava flour. This cassava flour is so amazing when baking grain free goodies because it holds up and there is no unique flavor added.
How can something so delicious be AIP (Autoimmune protocol/paleo)??? I made these once before as a play on the unhealthy sugar laden “Pop Tarts”. This version is crispy outside, warm and gooey blueberry sweetness on the inside. There is no processed sugar in these mini fruit tarts at all, and the raw honey is completely optional.
Who wouldn’t want a sweet treat that’s actually good for you?!
Below is my blueberry preserves recipe, but any fruit will work. I needed to use some chunky applesauce I had canned last year from the cupboard because I doubled the batch and didn’t have enough blueberries; they turned out just as scrumptious.
Don’t take my word for it! Here is the recipe, and be sure to comment and let me know how yours turns out!
4 cups frozen or fresh organic blueberries. (Or whatever fruit you choose)
1 Tbs lime juice (lemon or orange will work)
1-2 Tbs of raw untreated honey (optional)
Place blueberries and lime juice in a sauce pan. Cook on medium or medium high until it starts to boil. Stir every few minutes to help break up and cook evenly.
Once it boils, turn down to medium and simmer for 30-40 minutes until it gets thick enough for you to have to constantly stir so it doesn’t burn.
Taste it when it cools enough and see if it is sweet enough. If not, add 1-2 Tbs of raw untreated honey and stir in until dissolved.
*Don’t stir in when the preserves are really hot because heating the honey will destroy all the good properties raw honey has to offer.
Set to the side and let cool
2/3 c non-hydrogenated ethically sourced Palm shortening
1/2 c cold water
1 tsp salt
1. Mix the flour and salt together, add the shortening and mix in with your hands until it is crumbly.
2. Add the water as needed. You may need more, you may need less. Start with 1/2 cup water and mix together until a nice dough forms. You want it slightly sticky, but not too sticky.
3. Roll dough in a ball and split dough in half. Take one half and roll in between two sheets of unbleached parchment paper (I get mine here!) with a rolling pin until desired thickness. I usually roll it around 1/4 inch thick. I like the bottom to be a little thicker because I press out the edges.
4. Cut out circles using a circle cookie or biscuit cutter. A large mason jar lid or regular glass cup would work in a pinch.
Use a spatula to separate circles from the rest of dough and place on the cookie sheet that is lined with unbleached parchment paper.
5. Repeat until you run out of that half of dough.
6. Press the edges so that the bottom circular are a little bigger (and hold more yummy gooey filling!)
7. Spoon 1-2 tbs of preserves or fruit filling into the center of each circle.
8. Roll out the other half of dough (add a little more water if it dried out too much) 1/4 inch thick or a little thinner than bottoms. Cut circles for tart tops.
9. Brush edges of bottom part of the tart one at a time with water.
After you brush it, place the top part of the mini fruit tart on carefully sealing the edges with your fingers first, finishing with pressing slightly with a fork. Poke a few holes in the tops.
10. Repeat for each mini fruit tart.
Bake 375 degrees for 25-40 min depends on thickness and size. You want the bottoms to be slightly browned.
Let cool on a cooling rack and enjoy warm! (If you can wait that long!!!)