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strawberry tart 1260

RECIPE: Strawberry Freeform Tart

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This rustic-looking tart is fuss-free and truly heroes the sweet taste of in-season strawberries and citrus.

There is no need to blind bake the better-for-you pastry, so the dessert can really be whipped up in no time at all. A sprinkling of almond meal adds flavour and a high of fibre. Filled with strawberries and fragrant orange zest this dessert is a healthier take on traditional sweet tarts. Serve small slices, guests can always go back for seconds (or thirds!)

Serves 8
Prep time 15 minutes
Cook time 45 minutes
Vegetarian suitable


  • 1 ½ cups wholemeal flour
  • ½ cup coconut sugar
  • 100g butter, softened
  • 1/3 cup cold water
  • 500g strawberries, dehulled & halved
  • 1 small orange, zested & juiced
  • ½ cup almond meal
  • 1 egg, whisked

How to make

1. Preheat oven to 180°C/160°C (fan-forced). To make the pastry, place the flour and ¼ cup of coconut sugar in a large mixing bowl. Add the butter and flour mixture together using your fingertips. until it resembles fine breadcrumbs. Add the water and use your hands to bring the mixture together, forming a rough dough. Shape dough into a disc and wrap in cling wrap. Refrigerate for 30 minutes.

2. Roll out the pastry on a lightly floured surface, forming a large circle, roughly 30cm in diameter. Place the dough round on a lined baking tray and refrigerate for 10 minutes.

3. Meanwhile, prepare the filling. Place the strawberries, orange juice, zest and remaining coconut sugar in a large bowl. Mix to combine. Remove pastry from refrigerator and sprinkle almond meal over the top, leaving a 3cm border. Top with strawberry mixture and firmly fold over edges. Brush with egg.

4. Cook for 45 minutes or until the pastry is cooked and golden. Serve immediately.



Coconut sugar can be found in the baking aisle of most grocery stores. Alternatively, substitute the half-cup quantity for brown sugar.

Leftover tart pieces can be stored in the refrigerator for up to three days.


Nutritional information

Kilojoules 1175kJ Protein 5.5 g
Carbohydrates, total
- sugars, total
29.8 g
11.1 g
Fat, total
- saturated fat
14.8 g
6.9 g
Sodium 115 mg
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