Healthy Living

Open To Play Nectarine & Summer Berry Tartlets



Sweet shortcrust:

150 coconut flour

70 g quinoa flour

110 organic butter

80 g organic brown sugar
1 egg ( Beaten with 1 tablespoon of water)
Combine the flour, butter, sugar in a mixer and blitz until you get crumbs.
Add the egg and mix again. Take the dough out of the mixer and bring together into a ball. Covered with foil and put into refrigerator.


Sponge dough:

45g organic unsalted butter

90 g organic brown sugar

45 g ground almonds

45 g coconut flour

1 egg

1 1/2 tablespoon of gluten free baking powder


Mix the butter and sugar in a bowl and mix with an electric whisk to all combine.

Add the egg and baking powder ,then gently fold in the flour by hand until evenly combined.


Ingredients for tartlets

1 sweet shortcrust recipe,1 sponge dough recipe

200 g organic nectarines sliced

50 g of raspberries

50 g of blueberries

50 g of redcurrants

3 tablespoons of organic apricot jam



Preheat the oven to 160C

Line the tartlets tins with the Sweet Shortcrust pastry and with the excess dough .

Spoon the Sponge Dough into the tartlets shells and spread evenly.

Scatter the slices of nectarines around ,then the berries all over the sponge

.Bake in the preheated oven for 35 minutes.

When the tart is ready, the fruit will have sunk a little and the sponge will have risen up in parts and be golden.

Remove from the oven and leave to cool for a few minutes.

Put the apricot jam in a small saucepan and heat gently until melted.

Brush the jam all over the tarts filling with a pastry brush and leave for a few minutes before serving with a dollop of Greek yogurt.