Grain-free Balsamic Roasted Strawberry Tart

5 from 1 vote

Servings: 9-inch tart

Author: Pamela

2 cups blanched almond flour or almond meal I like Honeyville
¼ cup unrefined coconut oil melted plus extra for greasing pan
3 Tablespoons pure maple syrup Grade A has less of a strong maple flavor
1 egg white beaten lightly (omit if you are egg-free or vegan, but the tart crisps up better with it)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
2 heaping pints fresh strawberries hulled and quartered
3 Tablespoons dry sweetener of choice i.e. coconut sugar, maple sugar or brown sugar
2 Tablespoons aged balsamic vinegar
optional accompaniments: whipped coconut cream cashew cream, ice cream or Greek yogurt

Grease a 9-inch tart pan with a removable bottom.
In a large bowl, stir together almond flour, coconut oil, maple syrup, egg white, vanilla extract and salt. Mix until very well combined.
Transfer mixture to prepared tart pan and press firmly and evenly into the bottom and sides. Make sure the dough is a uniform thickness throughout. Prick the crust all over with the tines of a fork (about 12 times is good.) Refrigerate dough for at least 20 minutes before baking.
Preheat oven to 400 degrees. Bake for 20-30 minutes or until golden and firm to the touch. You basically want to cook it until it is as golden as possible without getting too dark. Remove from the oven to cool while preparing strawberries.
Pile the strawberries onto a large rimmed baking sheet with unbleached parchment paper. Sprinkle with sugar and drizzle with balsamic. Toss to coat and spread in an even layer.
Roast strawberries for 10-12 minutes or until they begin to soften and start to lose their shape. You can pour the warm roasted strawberries into the cooled shell and serve immediately or allow the berries to cool and then transfer to the cooled shell. Either way, berries should be poured into the shell just before serving so that the crust doesn’t get soggy. Serve plain or with desired accompaniments.