It’s January and that means it’s time again for all that “new year, new me” crap. So I’ll start off this year with a DELICIOUS and healthy recipe for y’all to get ya in the right state of mind, and belly.
But, seriously, how beautiful are these fruit tarts? Today’s recipe is from a guest chef. A fried of mine at the gym is a chef. He and I often talk recipes and healthy snacks- and he was kind enough to bring me one of his healthy snack creations yesterday. I forced myself to wait to try them until I got them home- because I of course, had to take photos and decided this would be a great blog post to start off the new year right- bright, colorful and healthy! So, thank you Cory for sharing this yummy treat and recipe with me with me! (I’m taking no credit in the recipe- just the photos only!) Check out Cory’s recipe below. (Much more detailed and professional than my typical recipes! I feel like such a slacker!)
Organic Banana Walnut Wheat Crust Fruit tart
2016-01-09 16:10:46
Yields 5
Prep Time
20 min
Ingredients
- 2 Bananas, small diced
- 5 Oz. Walnuts, pureed
- 2 1/2 Cup Wheat Flour
- 1 1/2 Cup Pastry Flour
- 1/4 Tsp. Baking Soda
- 1/4 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 3 Tbsp. Brown Sugar
- 2 Tbsp. Cocoanut Sugar
- 2 Each eggs
- 1 1/2 Cup water
- 1 Cup Apple Juice
- 1 Each Cantaloupe
- 1 Each Pineapple
- 1 Each Watermelon, seedless
- 1 Each Honeydew
- 3 Each Kiwi
- 12 Each Strawberries
- 4 Each Blood Orange
- 3 Tbsp. Agave Nectar
- 2 Tbsp. Grape Seed Oil
- 5 Leaves Basil
Equipment needed
- 2 medium bowls
- Rolling pin
- Knife
- Cutting board
- Measuring spoons
- Heat resistant rubber spatula
- 2 medium sauce pots
- Pastry brush or squirt bottle
- Mortar and pestle or spice grinder
- 17x11 in. sheet tray
- Spoon
- Blinder
- Plastic wrap
Instructions
- Turn the oven on 325°F. In a sauce pot, add agave nectar, 2 tbsp. of cocoanut sugar, and ½ cup of water. Bring to a boil over medium high heat and make sure the sugar completely dissolves.
- With a chef knife remove the skin off of all the fruit with a rind except for the bananas. Segment the oranges, and cut the leaves off of the strawberries. Cut the cantaloupe and honeydew in half and remove the seeds with a spoon. Stand the pineapple up right and cut into 4 triangular pieces and then remove the core from each piece.
- Take 1/4th of each cantaloupe, pineapple, honeydew, and watermelon, plus any fruit scraps left over after you slice them into 1/8th in. thick strips (without including the rinds and leaves) add to a blinder. Blend until liquefied and add to a new sauce pot. Reduce over medium high heat while stirring with a rubber spatula about every five minute so not to scorch the bottom of the pan.
- *By this point your simple syrup should be ready so turn off the heat, and place on a burner that has not been turned on.*
- With a mortar and pestle or a spice grinder, turn 5 oz. of walnuts into a puree, (there can still be chunks and the spice grinder method works well, but is a messy clean up) and place into a bowl.
- Peel and dice the bananas into small pieces and place them into the walnut bowl. Add the next 8 ingredients on the list into the bowl plus 1/2 cup of water. With a spatula or with your hand, begin to mix everything together until it starts to form into a loaf (add extra flour or water to adjust the consistence if needed).
- Once formed into a loaf, kneed it for 3 to 5 minutes on a flat surface. Wipe out the bead bowl and add1 tsp. of oil to coat the inside of the bowl. Place the loaf in the bowl and cover with plastic wrap. Let stand in a worm dry area for 30 minutes.
- *The fruit reduction should be about finish so if it is, place it into a clean bowl and place in the freezer so that it cools quickly. Continue to stir it every ten minutes so that it cools even faster.*
- Once the loaf is ready, cover your bench service with pastry flour, place the loaf on top and cover with pastry flour. Begin to roll the dough out into about a 20 in. circle.
- *Remember that if your dough is sticking to the table and not rolling out well, you need to lift the out sides of the dough off the table and work your way around the outside and towards the center. Once it’s unstuck, dust the top of the dough with flour and flip it over. Dust the top again and continue to roll.*
- Now that the dough is about 20 inches wide and about ½ in. thick, life it off the table once more so that it shrinks and doesn’t mess up your cuts. Now cut the dough into half and working from the middle cut outwards, cut two strips that are about 4 to 5 inches wide and 16 to 17 inches long and place them on an oiled sheet tray. Continue to cut 4 strips that are about ½ in. x 16 in. After you make two pastries, take the scraps of dough and gently kneed them into a ball. Roll out another one into a rectangle and repeat step 8.
- Take your pastry brush or fingertip and coat the edges of the 5 in. strips going long ways with the simple syrup and then place the ½ in. strips on top and press lightly so they stick together. Place the pastry in the oven for 5 minutes and then remove. Use a pastry brush or squirt bottle and coat the pastries with simple syrup and place them back into the oven for another 10 minutes. (You can place a double coat of simple syrup after another 5 minutes if you want to.)
- Once the pastry is cooled, lightly spread the fruit reduction in the middle of the pasty and then add the fruit however you would like on top and cut into 5 pieces.
Adapted from Big Hair and Foodie Fare
Adapted from Big Hair and Foodie Fare
Big Hair and Foodie Fare https://bighairandfoodiefare.com/
