Paleo Fruit Crumble Tartlets

Paleo Fruit Crumble Tartlets

We believe in working smarter, not harder. That’s why our Vegan Grain-Free Pie Crust doubles as the base for a delicious crumble topping on our Paleo Fruit Crumble Tartlets. In keeping with this theme, we’re including two filling options in this recipe: blueberry cherry and blueberry nectarine. Whip up a batch of pie crust the night before and you’ll be ready to jump right in. Each of these adorable tartlets is the perfect plant-based dessert for two.

You will need four 5-inch nonstick tartlet pans, preferably with removable bottoms, which make it easier to transfer the delicate pastries to serving plates.

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Paleo Fruit Crumble Tartlets

Paleo Fruit Crumble Tartlets

  • Author: Fresh. Out.
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 4 Tartlets, 8 Servings 1x
  • Category: Desserts, Pies
  • Method: Baking
  • Cuisine: Paleo, Plant-Based
  • Diet: Vegan

Description

Paleo Fruit Crumble Tartlets made with fresh seasonal fruit for the perfect plant-based summertime dessert.


Scale

Ingredients

For the Crust

  • 1 batch Vegan Grain-Free Pie Crust (sweet version, made a day ahead and refrigerated overnight or at least 4 hours before using), divided
  • 1 tbsp Lakanto Maple Flavored Syrup

For Blueberry Cherry

  • 30 fresh whole cherries, pitted and thinly sliced into rings
  • 1 1/3 cups fresh blueberries
  • 1 small lemon, juiced and zested
  • 1 tbsp Anthony’s Arrowroot Flour, packed and leveled
  • 1 tbsp Anthony’s Tapioca Flour, packed and leveled
  • 1 tbsp Lakanto Powdered Sweetener, packed and leveled
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For Blueberry Nectarine

  • 2 ripe nectarines, halved, pitted, and diced
  • 1 1/2 cups fresh blueberries
  • 1 small lemon, juiced and zested
  • 1 tbsp Anthony’s Arrowroot Flour, packed and leveled
  • 1 tbsp Anthony’s Tapioca Flour, packed and leveled
  • 1 tbsp Lakanto Powdered Sweetener, packed and leveled
  • 1/2 teaspoon ground cinnamon
  • Scant 1/8 teaspoon ground nutmeg
  • Scant 1/8 tsp ground cardamom

For the Crumble

  • Reserved pie crust dough
  • 20 whole raw almonds, finely chopped
  • 2 tbsp Lakanto Golden Sweetener
  • 1 tbsp golden flaxseed meal

Instructions

Set oven rack to center position and preheat oven to 350 degrees F. Set aside a large, rimmed baking sheet on which to place the tartlet pans for baking.

NOTE: Keep the crust dough refrigerated as much as possible. This dough does not turn a deep golden like crusts that contain eggs and butter. For best results, do not exceed cooking time.

Preparing the Crust

  1. Remove the pie crust dough from the refrigerator (make sure it is rolled into a ball), reserve the plastic wrap, and cut the ball in half. Wrap one of the halves in the plastic and return to refrigerator. Cut the remaining half into four equal parts and press one part into each of the four tartlet pans. This will cover the bottom and go slightly up the sides of each pan. 
  2. Remove the second half of the dough (reserve plastic wrap) and cut into eight equal parts. Wrap and refrigerate three of the pieces for use with the crumble. Use one remaining piece in each of the tartlet pans to build up the sides of the tartlets. There will be one extra piece – use that to fill in any remaining gaps in the tartlet sides, then add any leftover dough back to the pieces in the fridge.
  3. Place the tartlet pans in the freezer immediately after filling. 

Preparing the Filling

  1. While crusts are setting up in the freezer, prepare the fruit for your selected fillings. 
  2. Place the prepared fruit in a large bowl, then add lemon zest and juice and stir to coat.
  3. Combine arrowroot and tapioca flours*, Lakanto Powdered Sweetener, cinnamon, and nutmeg/cardamom (depending on filling choice) in a small mug or bowl. Place a fine mesh sieve over the fruit and sift the dry ingredients while gently stirring the fruit mixture to ensure even coating and avoid clumps of flour. Once combined, set aside. 

Baking the Crusts

  1. Since we can’t use an egg wash on vegan crusts, we will begin with a blind bake to set them up.
  2. Place the tartlet pans on the rimmed baking sheet and generously brush the crusts (bottom and sides) with the Lakanto Maple Flavored Syrup. Use a fork to prick holes in the bottom of the crusts and bake for 10 minutes. The bottoms may puff up a bit during the blind bake. Don’t worry, they will settle when the fruit is added.

Making the Crumble

  1. While the crusts are baking, add the Lakanto Golden Sweetener, chopped almonds, and golden flax seed meal to a medium bowl and combine. 
  2. Break the reserved pie crust dough into small pieces, add to the bowl, and use a dough cutter or fork to work the ingredients together into a crumble. Use the plastic wrap from the dough to cover the bowl and return to refrigerator until ready to use.

Putting it Together

  1. Immediately after removing the pie crusts from the oven, divide the fruit mixture evenly between the four tartlet pans, mounding in the center. Divide any leftover liquid from the bowl between the tartlets. Return to oven and bake for 15 minutes, then remove from oven, divide the crumble topping between the tartlets, and return to the oven to bake for another 20 minutes.
  2. Transfer tartlet pans to a wire cooling rack and allow to cool 15-20 minutes before attempting to remove from pans (easiest to transfer when fully cooled). Serve fresh.

Notes

Total time does not include crust chill time.

*We use a combination of arrowroot and tapioca because arrowroot is better at holding up in acidic recipes while tapioca creates an almost gummy texture once cooled. Combining them results in a thickened filling that has great texture when served warm or cooled. We bake exclusively with Anthony’s Goods flours for consistent quality and results.

TIP: Lakanto Maple Flavored Syrup makes an excellent egg was substitute on vegan pies and pastries. Brush on with 20 minutes of baking time left and one more light brushing at about 10 minutes for a nice gloss. 

Nutrition Estimate Per Serving (1/2 BLUEBERRY CHERRY TARTLET) – Calories: 310, Fat: 21.9g, Saturated Fat: 6.9g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 6.1g, Cholesterol: 0mg, Sodium: 6.1g, Potassium: 243.4g, Carbohydrates: 23.8g total/19g net, Fiber: 4.8g, Sugar: 5.3g, Protein: 5.1g, Vitamin A: 7%, Vitamin C: 4%, Calcium: 6.8%, Iron: 7% (based on 2,000 calorie diet).

Nutrition Estimate Per Serving (1/2 BLUEBERRY NECTARINE TARTLET) – Calories: 309.5, Fat: 22g, Saturated Fat: 6.9g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 6.1g, Cholesterol: 0mg, Sodium: 6.2g, Potassium: 256.4g, Carbohydrates: 23.3g total/18.4g net, Fiber: 4.9g, Sugar: 4.1g, Protein: 5.2g, Vitamin A: 3%, Vitamin C: 4%, Calcium: 6.7%, Iron: 7.5% (based on 2,000 calorie diet).

PALEO FRUIT CRUMBLE TARTLETS
PALEO FRUIT CRUMBLE TARTLETS

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