Tiger Nut Fruit Tart (Shell)

Tiger Nut Fruit Tart (Shell)


1 and 1/2 Cups Tiger Nuts Flour

2T sugar

1/8 t salt

4T butter or replacer

1 yolk

1/4-1/2 c ice water (without the ice)


Combine all ingredients except liquid until crumbly, add water small amounts at a time until combined into a dough, press into a tart/pie shell using plastic wrap so it doesn't stick to your fingers.

Side Note: You can do a blind bake (baking the empty shell using beans or pie weights) at 400* for 10-12 minutes or until brown and crisp if you're not making a baked fruit pie (i.e. Chocolate or banana cream chilled pies.

For a baked fruit pie...choose your fruit peaches, apricots, apples, plums, pears. Slice thinly (we used peaches)

Toss with 1T sugar lay into the pie/tart shell. Bake on 375* 18-22 minutes

On the last 5 minutes toss in a  bowl: 2T TN flour 1/2t butter and 1T brown sugar crumble together and sprinkle over the top

Finish baking, cool, cut and enjoy with some TN whipped cream. :)

Recipe by Dana Martin, Dana@abcglutenfree.com

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