A frozen fruit crumb tart

Gluten and dairy free raspberry and rhubarb crumb tart

Gluten and dairy free raspberry and rhubarb crumb tart

Life seems to be moving fast these days.

In the last year, the busy-ness (which by the way… I heavily dislike to even admit that word) has really made me explore phone photography. It is a double sword this iPhone photography…

… part laziness, part portability, part swiftness.

Instagram has really been an important platform for me. Not sure if you follow me there? If you do, you will see I regularly post photos of everyday cooking. And somehow in my head, there has always been a clear distinction between the blog and Instagram. I wanted to keep the blog sort of pure. Great quality images, more developed stories… But life isn’t always about this perfect portrait. So today I am sharing just a simple iphone photo of a recipe I baked for friends today. A crumb tart made with frozen raspberries and rhubarb.

Friends that casually came over for a morning playdate and a bit of tart.

Because life is just glimpses of happiness. And sometimes I just capture them with a phone.

Raspberry and rhubarb crumb tart

makes one rectangle tart

Tart dough and crumble
1 cup (140 g) superfine brown rice flour
1/2 cup (100 g) natural cane sugar
1/2 cup (60 g) millet flour
1 teaspoon fine sea salt
10 tablespoons (150 g) cold coconut oil, cut into pieces
3 to 4 tablespoons ice water

In a large bowl, whisk together the first four ingredients. Add the cold coconut oil and work it with your fingers into the flour mixture until it resembles a sand-like dough. Add the ice water and stir until it comes together. It will be a soft dough.
Reserve approximately 1/4 cup of the dough in the refrigerator.

Press the dough into the tart mold starting from the bottom and going up the sides. It should be about 1/4-inch thick. Chill in the refrigerator for 30 minutes.

Raspberry and rhubarb filling
10 ounces (290 g) frozen raspberries
3 ounces (85 g) frozen diced rhubarb
2 tablespoons natural cane sugar
2 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1 teaspoon lemon juice
3 tablespoons slivered almonds

Preheat oven to 350F (180C).

Toss all ingredients except the almonds together in a bowl. Remove the vanilla bean.

Fill the chilled tart dough with the fruit filling. Crumble the rest of the reserved dough on top of the fruit filling. Top with almonds.

Bake the tart for 45 to 50 minutes in the middle of the oven until the crust has a deep golden color. Let the tart cool completely before cutting.


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36 Responses to “A frozen fruit crumb tart”

  1. I can’t get over this freaking tart! It’s so gorgeous!

  2. Marnie says:

    Through camera lens or via iphone, your photographs are always exquisite! I can’t wait to make and bite into this tart. Devine!

  3. Marika says:

    This is just lovely. I <3 Instagram—and I so enjoy your posts, here and there. I can't wait to make this.

  4. Yasemin says:

    I love your authenticity Aran. Thankyou for sharing :)
    Yas xx

  5. andria says:

    Hi Aran,
    I have been to your site many times, but this is my first message. I love your site and I want you to know that I look at your work for inspiration. Everything you do is so perfect- yes even this iphone picture- and hearing the word imperfect motivated me to write to you today. I personally like hearing about the things that go wrong, the imperfect ones as they make us more humans and more in touch with reality. Life is just that in total movements and changing all the time so we by definition can not always be perfect.
    Gracias por compartir con nosotros tu talento, tu hermosa comida y tus fotografías.

  6. andria says:

    Hi Aran,
    I have been to your site many times, but this is my first message. I love your site and I want you to know that I look at your work for inspiration. Everything you do is so perfect- yes even this iphone picture- and hearing the word imperfect motivated me to write to you today. I personally like hearing about the things that go wrong, the imperfect ones as they make us more humans and more in touch with reality. Life is just that in total movements and changing all the time so we by definition can not always be perfect. Gracias por compartir con nosotros tu talento, tu hermosa comida y tus fotografías.

  7. iphone photo or not this tart is gorgeous and sounds like the perfect play date snack!

    Sometimes it is so nice just to record the day with a quick picture with my phone instead of pulling out the camera, tripod, prop napkins, etc….

  8. Quinnluc says:

    Lovely recipe for late late winter. Could you suggest a substitute for the sugar in the crust?

    Thanks!

  9. Rosa says:

    Divine, I’m sure! Rhubarb and raspberries are so delicious.

    Cheers,

    Rosa

  10. I love your Instagram feed, so many beautiful photos. Nice to see this simple photo and another must make tart !

  11. Skye says:

    I am completely hooked on Instagram – it’s such a fun medium and such a great way of sharing pictures of beautiful things and an insight into your life. And I love your feed – always full of such inspirational pictures!

  12. Mari says:

    I will definitely make this once rhubarb season begins! If I cannot get hold of coconut oil, could I substitute butter for the oil?

    Mari

  13. Aran:

    So happy to wake up to this post and to learn I can find more of your photos on Instagram. I admit I have missed more regularly posting here, but I also know your life has moved to a new place. With your new homes–the studio and new house–in Seattle settle into, career taking off and family to tend to, it is no wonder! I congratulate you and support you every step of the way.

    I am now a follower on Instagram and look forward to seeing you both there and here. You are an inspiration.

    Have a lovely day.

    Dena

    PS And thanks for the tart recipe!

  14. cheri says:

    I’m still figuring out my phone but I know what you mean when sometimes it’s just simplier to just take a phone pic and send then set up everything. Love the way your tart looks and the flavor combination is wonderful. Thanks for sharing.

  15. […] Bake this easy frozen fruit crumb tart. […]

  16. Katie in Ohio says:

    Thanks! Some of my favorite ingredients! Yummy!

  17. TIB says:

    HAPPY 40th birthday and 4 days – you’ve accomplished so much in those 4 decades! congratulations!

  18. marianne says:

    This looks lovely,but not such a fan of rhubarb…..what would a good sub be? Thanks Marianne

  19. Gloria says:

    OMG that tart looks divine! Love your photos!

    http://lipsticksandwich.com/

  20. Kelsey says:

    Can’t wait to try this…I love rhubarb and can’t wait for spring to start bringing some fresh :)

  21. Rio says:

    This looks delightful. And with big, fat, snowflakes falling, and the only fruit around for making crisps coming out of the the freezer, this is EXACTLY the recipe I need right now!

  22. A frozen fruit tart – just what I longed for right now! I even have both rhubarb and raspberries sitting in my freezer. Thank you for sharing, Aran.

  23. Rio says:

    I used raspberries and blueberries-delicious! Question though~I guess I made a mistake using a removable bottom tart pan, because the coconut oil leaked through and then of course smoked-as I remembered having a similar experience one other time. Can you give me any advice about when not to use a removable bottom pan, and/or how to avoid this phenomena?
    Thanks Aran.

    • Aran says:

      That’s odd because I always use a removeable tart pan. A little oil leaking is normal. Perhaps place the tart pan on a baking sheet before putting it in the oven so any leaks are caught and don’t fall on the bottom.

  24. Rachel says:

    Oh, this is so good!!! I made it last night and my husband and I ate half of it ourselves!! Raspberries and rhubarb? Who knew that those two are a super combo! I’ve had strawberries and rhubarb which I never cared for – strawberries get too slimy. But, raspberries and rhubarb are a perfect combo. I worried it would be too sour – but it was delicious! I’ve fallen in love with your book and blog. I haven’t had such good gf food in 8 years – in fact I stopped baking! Now I’m baking with a vengeance! Thank you!!!!!

  25. Katie in Ohio says:

    The BEST tarts I have ever made~thanks again!

  26. […] we made this tart on the weekend from another favourite food blog and loved […]

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