Ingredients
For the Almond Piecrust:
2 organic sweet butter stick
1 cup organic evaporated cane juice crystals
1 cup organic almond meal
2 tbsp organic almond meal
2½ cups organic barley flour
½ cup organic whole wheat flour
1 organic free range egg
1 tsp organic almond or vanilla extract
For the Filling:
1 cup yogurt cream
Mixed fresh fruit, for example 1 banana, 1 cup grapes, 1 orange sectioned, ½ cup blueberry
4 tbsp amber organic agave syrup
Preheat oven to 350 degrees
Butter the tart pans and set aside
To make the crust: Using a wooden spoon, or the paddle attachment of your mixer, cream together the butter and sugar until just blended
Add the almond meal, flours, beaten egg, and extract
Mix until well blended
Divide the dough in half and gently press the dough into the prepared pans
Bake for 25 minutes, or until the shells are golden brown
Cool crusts completely and fill or freeze for a later time
To assemble: Spread the yogurt cream in the tart shell and add fruit
Drizzle the agave syrup over the arranged fresh fruit and chill to set up the syrup
