This beautiful strawberry tart is from our friends’ Madeline’s amazing new book. I’ve made it a few times now and I absolutely love it. The crumbly base tastes amazing with the sweet, baked strawberries and the whole thing just really melts in your mouth. It’s really a perfect summer treat, especially with a dollop of coconut yoghurt or ice cream!
Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm diameter round tart tin with coconut oil.
In food processor, whizz the oats, buckwheat flour, ground almonds and baking powder together. Tip into a bowl and add the coconut oil, then pour in the honey and vanilla and mix together with a spoon. Press the pastry into the tin and bake in the oven for 15–20 minutes until lightly browned and cooked through. Remove from the oven and leave to cool.
Meanwhile, make the filling. Pour the orange juice into a pan and warm it through with the honey. Cook for a few minutes more until reduced – almost all the liquid should have evaporated and the sauce should be thick, not runny. Add the strawberries and raspberries and cook for 5 minutes, then carefully pour onto the pastry base. If there is too much liquid, drain it off first.
To make the topping, mix the ground almonds, baking powder, honey, orange zest, pinch of salt and vanilla together in a bowl with your hands. Sprinkle the topping over the fruit and bake in the oven for 20–25 minutes. Serve with flaked almonds scattered over and a dollop of yoghurt.