healthy + seasonal recipes that are gluten & dairy-free

A tart for summer with apricot, currant & blueberries

A tart for summer with apricot, currant & blueberries

It's my sister's birthday today, and we visited this afternoon with this tart in tow. Put together this morning and made with summer's abundance of berries and stone fruit, my kitchen still smells amazing - the scent of ripe fruit and slightly crumbly pastry lingering.

Apricot, Blueberry & Red Currant Tart (gluten free, vegan, nut-free) // My Natural Kitchen

The other day, I purchased a container of the smallest apricots I had ever come across from one of my favourite farmers at the market. She advised that I keep them outside for a day or two, to help ripen them. So, I left the entire batch of fruit outdoors to ripen, and all of a sudden I had way too many that were ready at the same time. I have to admit, there were a few unfortunate casualties as I tried to get through them and finally decided to dehydrate the majority of the remaining fruits. When I decided to make this tart, I realized that I hadn't left enough to fill it if only combined with currants. I had some blueberries and decided that since my apricots were so sweet and ripe, the combination might actually work nicely. Thank goodness, I was right. 

Apricot, Blueberry & Red Currant Tart (gluten free, vegan, nut-free) // My Natural Kitchen
Apricot, Blueberry & Red Currant Tart (gluten free, vegan, nut-free) // My Natural Kitchen

The pastry crust is just a little crumbly, but really quite delicious and matches so well with baked fruit. This is a press-in crust, so no rolling required. I think that other summer fruits would be a nice substitute if any of these weren't available. Try peaches or nectarines instead of the apricots, and maybe blackberries if you don't have any blueberries? Let me know what combinations you come up with! I always love to hear. 

Apricot, Blueberry & Red Currant Tart (gluten free, vegan, nut-free) // My Natural Kitchen

Sweetest Valerie, this one's for you! 

Apricot, Blueberry & Red Currant Tart (gluten free, vegan, nut-free)

Note: you'll need a tart pan with a removable bottom for this tart; I used a 13 1/2" x 4" rectangular pan but I think a 10" would work. Or, you could make 4 small 4" tarts if you prefer! 

Pastry Crust

3/4 c brown rice flour

1/2 c sorghum flour

1 tbsp tapioca starch

1 tbsp potato starch

2 tbsp coconut sugar

1 tsp chia seeds

1/4 tsp sea salt

8 tbsp coconut oil, solid

3 tbsp cold water

Whisk together the brown rice and sorghum flours, the tapioca and potato starches, coconut sugar, salt, and chia seeds in a medium or large-sized bowl. Add the coconut oil, and with your hands work it into the dough. The dough should have a "sandy" texture with larger pieces of coconut oil remaining throughout. Add the cold water, one tablespoon at a time, and mix until the dough is soft and comes together. It's okay if small pieces of coconut oil are still remaining. Press the dough into a tart shell with a removable bottom, and place in the fridge to chill for 30 minutes. 

Fruit Filling

1/2 c red currants

1 c blueberries

1/2 c apricots, halved (if your apricots are larger, cut into quarters or eighths) 

1/4 c dried apricots, quartered and soaked in warm water (optional)

1 tbsp tapioca starch

2 tbsp coconut sugar

1 tsp vanilla extract

a few extra red currants, for garnish

Preheat oven to 350 degrees F.

In a small bowl, stir together the fruit with the tapioca starch, coconut sugar, and vanilla extract. Spoon the filling into the tart. Place in the centre of the oven for 35-40 minutes, until the crust is lightly golden and firm to touch. 

Allow to cool before serving. Garnish with remaining red currants, and enjoy!

I'd love to hear from you! Leave a comment, or tag me on Instagram if you make this yummy tart - it would make my day to see your picture of it!


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