LCHF orange & almond tart

People coming over for tea presents somewhat of a problem for a sugar-free grain-free household, so it was time for some more weekend bakexperiments. I adapted my coconut flour scones recipe to create a pastry lining for a tart. It was just like coconutty pastry – nice and crispy and melt-in-the-mouth. I’m sure it would make some good biscuits, perhaps topped with some melted dark chocolate… Anyway, the filling. It needed to be a little sweeter than we were used to, so I opted for fruit to add sweetness. The end result was a cross between a classic amandine tart and a spiced orange cake. Perfect with a nice cup of tea!

Makes one 23cm tart.


For the pastry:
50 g coconut flour
25 g butter
1/4 tsp xanthan gum
1/4 tsp salt
1 egg

For the filling:
160 g cooked & puréed clementines (2 small ones, see method)
60 g apple (about half an eating apple), grated/finely chopped
100 g butter
150 g ground almonds
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp vanilla powder / 1 tsp vanilla extract
1/2 tsp salt
2 eggs
20 g flaked or whole almonds, for decoration

Pre-heat the oven to 180°C.

First, prepare the clementines. Place them in a small pan of cold water and bring to the boil. Simmer, covered for about 1 hour until they are soft. Carefully (they are like balls of lava) cut them open and remove the pips. If you don’t mind the taste of the skin then just purée the clementines, skins and all. Otherwise, peel them before puréeing.


Meanwhile, prepare the pastry. Place the coconut flour and butter in a bowl, and rub in the butter until the mixture resembles coarse breadcrumbs. Add the egg and mix together, forming a ball of pastry. It shouldn’t be sticky, but if it is, sprinkle some coconut flour on a work surface and gradually incorporate a little more coconut flour into the pastry (it won’t need much, coconut flour is very thirsty).


Roll out the pastry to the size of the tart case. It’s easy to do this in between two sheets of cling film. There was only just enough pastry for my case (23 cm), so you may need to double the quantity so that you have enough. I had to roll mine out pretty thinly – about 2mm. Remove the cling film from one side of the pastry, keeping the film on the other side to help you line the tart case. Remove the cling film and trim the edges, using the trimmings to shore up the sides, where needed.


Now prepare the filling. Place the puréed clementines, grated apple, spices, salt and eggs into a bowl and mix thoroughly.


In a separate bowl, beat the butter until soft, add the ground almonds, and continue beating until fully incorporated. Add the orange mixture and mix thoroughly.


Spread the mixture into the lined tart case and sprinkle the flaked almonds over the top. Bake in the oven for 25 minutes until the tart is lovely and golden.