Facts

- You don't need white sugar when making a meringue, use runny honey or malt rice syrup.

- coconut flour works real well when thickening liquid for a sweet treat. You stir it in, straight (no mixing with water first) and it does not seem to give the fruit a coconut flavour.

I love this light dessert, with the soft pick rhubarb, showing off.

This recipe is not gluten free but only the base is gluten and with no processed sugar used, It is not overly sweet. I have used honey but you can use rice malt syrup.

I have made four tarts, two round and two long tart. I x 3 the recipes, only because I have a dinner party tonight. I had leftover dough mixture (enough for another tart) so I have wrapped it up and labelled it, and into the freezer, it goes for another day.

Why apple and rhubarb - well, this is what is in my garden. You could use apricot, pear etc

Louise Tart - Apple and Rhubarb Recipe

Oven 150 c

Tart tin, lined with greaseproof paper - I roll out my dough on this paper.

Apple and rhubarb - Enough to fill your pie. I cooked up both of these. First, I cooked the apple with the skins on and then towards the end I added the rhubarb. I wanted the rhubarb to stay in it's shape. The apple just turned to stewed apple. You can cook that less if you want. I then removed a lot of the liquid and cooled it. Next I then stirred in, 2 tbsp coconut flour (you can't taste it and no need to mix it with water). This thickened over about 5 minutes, add more if you want. If you don't want to use coconut flour, just mix cornflour and water mixed together. and stir in while still hot and cook it for a few minutes. Cool.

Base -

3 cups plain flour and 3 tsp baking powder - sifted together.

180 gr soft butter

1/2 cup honey - runny

3 egg yolks

Method

26 cm Tart tin - lined

1 - Beat your butter and honey until creamy.

2 - Slowly beat in your egg yolks with a large tablespoon of your flour.

3 - Mix in your flour/Baking Powder.

4 - Roll out between two pieces of greaseproof paper, to fit your tart tin, going up the sides, trim.

Coconut topping

5 egg whites

1/4 cup honey - runny

2 cups thread coconut

2 tsp vanilla essence

Method

1 - Beat your egg whites in a clean bowl until they form soft peaks.

2 - Slowly while beating pour in your honey, beat until It forms stiff peaks, don't over beat.

3 - Fold in your vanilla and coconut. - gently.

Assembling

1 - Pour your cooled fruit into the base.

2 - Spoon the meringue on top and spread with a knife. Ruff looking, is good.

3 - Place in the oven for about 20 minutes and then move it onto a lower rank in the oven, and cook for another 10 minutes or until the edge of the base is golden brown.

4 - Cool in the tin on a wire rack.