Patriotic Pie

This Sugar-Free Sunday happens to fall on Memorial Day weekend, a time usually reserved for beer, ribs, chips n’ dips, and all sorts of festive early summer fare. But what about the dessert table? 

As you gear up for BBQs and get-togethers, you might be nervous about facing the strawberry shortcake alone. To help you out, I came up with a cooling, red-white-and-blue summer treat free of grains and refined sugars. It’s actually more of a tart, but “patriotic pie” has a much better ring to it… Don’t you think?

 

Anyhow, if your willpower runs low on holiday weekends, offer to bring this pie as a contribution. That way, you’ll have at least one healthful option to choose from, and you don’t have to stand empty-handed next to your cake-guzzling cronies. 

I know, tough life. 

But in actuality, this tart is quite delicious. And if you bring it, you’ll be the talk of the party. With tangy goat cheese, sweet berry preserves, and mascarpone to smooth things out, it satisfies cravings in the best possible way. The crust has a lively kick from lemon zest and holds together quite well, despite the absence of eggs and grain flours. Give it a try!

 

Mixed Berry Tart -or- Patriotic Pie

1 cup walnuts

1 cup almonds

pinch of kosher salt

1 tablespoon lemon zest

1 teaspoon raw honey

3 tablespoons coconut oil

2 tablespoons ice water

8 ounces chevre (soft goat cheese)

1 teaspoon vanilla extract

1/4 cup raw honey

1/2 cup mascarpone cheese

1/4 cup mixed berry preserves (I used strawberry and blackberry… St. Dalfour is a great brand, fruit juice sweetened)

fresh berries for topping

1. In a food processor, grind nuts and salt until fine and crumbly. Add the lemon zest, honey, and coconut oil and pulse to combine. Add ice water a tablespoon at a time, until dough comes together and is not too wet. Wrap in plastic, shape into a disk, and refrigerate for at least 1 hour.
2. When you’re ready to roll out the dough, remove from the fridge and let sit for 5 or so minutes. Place between two pieces of wax paper and roll out to a circle, about 14 inches in diameter. Place gently in a round tart pan with a removable bottom. Fold over the sides and press so it holds together; you might have to do a bit of patchwork, but remember that rustic is pretty! Pierce all over with a fork and freeze for 20 minutes.
3. Meanwhile, preheat the oven to 350’. Bake the crust for 15-20 minutes, until browned. Be careful, as nuts burn easily. Remove from the oven and let cool to room temperature, a few hours. You can store the crust in the refrigerator overnight if you are not ready to make the filling.
4. To make the filling, let goat cheese and mascarpone soften a bit on the counter. With an electric mixer, beat goat cheese, vanilla extract, and honey until fluffy. Add mascarpone and beat to combine. In a saucepan over low heat, soften the berry preserves. Pour into the cheese mixture and fold with a spatula gently, just a few times, to swirl it through. Pour into prepared crust and smooth the top. Refrigerate until firm (can be done a day ahead). 
5. When ready to serve, garnish with lots of fresh berries.