This is a comfortable, rustic dessert that is just perfect for those casually lazy get-togethers. The flaky biscuit crust is a wonderful complement to the sweet, succulent summer fruit mounded on the surface. Topped with an apricot glaze, this homey tart strikes the perfect note for casual yumminess.
Makes 8 to 10 servings
- 2-½ cups whole wheat pastry or sprouted wheat flour
- 3 teaspoons baking powder
- 1/8 teaspoon sea salt
- ½ cup Suzanne’s Specialties brown rice syrup
- ½ to 2/3 cup unsweetened almond, soy or other non-dairy milk
- 1 small plum, halved, pitted, and thinly sliced
- 1 to 2 unpeeled peaches, halved, pitted, and thinly sliced
- ½ cup fresh raspberries
- ½ cup thinly sliced strawberries
- ½ cup blueberries or blackberries
- ½ cup fruit-sweetened apricot preserves
- 2 tablespoons Suzanne’s Specialties brown rice syrup
Step By Step Instructions:
Make the pizza: Preheat the oven to 350F (175C). Line a 10-inch pizza pan with parchment paper or lightly oil.
Combine flour, baking powder, and salt in a food processor fitted with the metal blade. Add ½ cup oil and ¼ cup of rice syrup; pulse 45 to 50 times, or until texture of wet sand. Slowly add “milk” through the feed tube, and pulse until dough gathers into a ball. Roll dough between 2 sheets of parchment to a 9 to 10-inch round. Place in prepared pan.
Bake 25 to 30 minutes, or until fruit is lightly browned and bubbling. Remove from oven and transfer to a serving plate.
Make the glaze: Heat preserves and syrup over high heat until mixture foams. Quickly spoon over warm pizza, and allow to stand for about 15 minutes to set the glaze. Slice into wedges.