Crostata di frutta fresca

Fresh fruit tart

Delicious, natural and gluten-free: the perfect cake!


• 125g LEGÙ® flour
• 50 g almond flour
• 40 g whole coconut sugar or similar
• 45 g EVO oil
• 45 g almond milk
• grated lemon zest and/or vanilla
• 400 g fresh fruit
• 1 sachet of gelatine for polishing or 3 tablespoons of natural jam


In a bowl, whisk all the liquid elements, lemon and vanilla.
Add the sugar, then little by little, pour the liquid over the sifted flours until a dough forms. Do not work too much!

Leave the dough to rest covered in the refrigerator for at least 1 hour before rolling it out. Roll out with a rolling pin on baking paper and place in the round cake pan.
Bake at 180°C for 20-25 minutes. Make a fruit sauce by blending: 100g of fruit, 100g of hot almond milk, 40g of LEGÙ® flour, the peel of a lemon, 4 tablespoons of whole sugar (preferably coconut).

Cover the pastry with the sauce and arrange the remaining fruit on top. Brush with the gelatine or alternatively dissolve a spoonful of water with the natural jam on the heat, bring to the boil and use it immediately on the cake.

Shortcrust pastry variant: for those allergic to almonds, you can replace the almond flour with buckwheat flour and the almond milk with rice milk.

If you have little time, prepare the cake base with our balanced mix for biscuits and tarts!