Lunch: Fruit Tart with Almond Piecrust

Recipe by Vera Kaltinick The crust for this mixed fruit tart is made with tons of heart-healthy almond meal, making it a delicious and feel-good dessert.

This recipe includes superfoods such as:

Barley

Health benefits of Fruit Tart with Almond Piecrust

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley.

Ingredients

2 stick organic sweet butter
1/3 c. organic evaporated cane juice crystals
1 c. organic almond meal
2 tbsp. organic almond meal
2 1/2 c. organic barley flour
1/2 c. organic whole wheat flour
1 organic free-range egg
1 tsp. organic almond or vanilla extract

Instructions

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.

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