A frozen fruit crumb tart

Raspberry and rhubarb crumb tart

makes one rectangle tart

Tart dough and crumble
1 cup (140 g) superfine brown rice flour
1/2 cup (100 g) natural cane sugar
1/2 cup (60 g) millet flour
1 teaspoon fine sea salt
10 tablespoons (150 g) cold coconut oil, cut into pieces
3 to 4 tablespoons ice water

In a large bowl, whisk together the first four ingredients. Add the cold coconut oil and work it with your fingers into the flour mixture until it resembles a sand-like dough. Add the ice water and stir until it comes together. It will be a soft dough.
Reserve approximately 1/4 cup of the dough in the refrigerator.

Press the dough into the tart mold starting from the bottom and going up the sides. It should be about 1/4-inch thick. Chill in the refrigerator for 30 minutes.

Raspberry and rhubarb filling
10 ounces (290 g) frozen raspberries
3 ounces (85 g) frozen diced rhubarb
2 tablespoons natural cane sugar
2 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1 teaspoon lemon juice
3 tablespoons slivered almonds

Preheat oven to 350F (180C).

Toss all ingredients except the almonds together in a bowl. Remove the vanilla bean.

Fill the chilled tart dough with the fruit filling. Crumble the rest of the reserved dough on top of the fruit filling. Top with almonds.

Bake the tart for 45 to 50 minutes in the middle of the oven until the crust has a deep golden color. Let the tart cool completely before cutting.