This lemon rosemary tart is both bright and light, but with these subtle and lovely evergreen undertones of rosemary. It’s the perfect tart for a summer picnic or a snow-covered holiday dinner party. You choose!
I’ll admit that this is the first actual tart I’ve ever made, one with a real-life tart pan. The process of forming the sides, pressing the crust into the little scalloped edges so that it’s even and pretty is a task right up my alley. It takes all the care that’s required of a beautifully sculpted pie crust, but requires way less finesse and patience. Plus, there’s no rolling required.
Even as a baker, rolling is a deterrent for me. If there’s a rolling pin required, I’m putting that recipe on the back burner for… for when I feel like it, I guess! And it’s not often that I do! But it’s not the rolling pin’s fault by any means; it’s the flour. It’s always been the big mess of flour left behind by every task deemed rolling pin worthy.
So, there ya go. No rolling pin and no mess. Plus, this tart is made without gluten, refined sugars, dairy, or eggs, making it a healthful alternative to many desserts laden with highly processed ingredients that might not make us feel well.
food as medicine
This tart is full of all things healthful. In addition to fiber and all the healthy fats from the nuts, it contains two incredibly lovely herbal additions.
Rosemary is an incredible plant. If you didn’t already know, let me tell you a little bit about it. It’s a Mediterranean herb whose Latin name translates to dew of the sea, and all over the world, rosemary has a long-standing reputation for remembrance, loyalty, and friendship.
As a medicinal herb, it’s been extensively studied for its ability to improve memory. It’s also a potent antioxidant, carminative, antimicrobial, and circulatory stimulant.
Rose hips, on the other hand, are a vitamin C powerhouse. They’re the fruits of the rose bush that reach their prime for picking just after the first frost of the fall/winter season. As a naturally tart fruit, the frost helps to sweeten their flavor. Like rosemary, rose hips are antioxidant and carminative, as well as anti-inflammatory.
The gluten-free crust used in this lemon rosemary tart recipe is an adaptation from The Bojon Gourmet, and it’s probably my favorite gluten-free tart crust ever. I’ve made it probably 6-8 different times and it’s been stellar every single one of those times.
lemon rosemary tart with rose hip jam | gluten-free, refined sugar-free, & veganCourse: Sweets, Dessert
This luscious lemon rosemary tart is perfect for your summer picnic or your snow-covered holiday party. It’s bright, but with these lovely evergreen undertones of rosemary. And the buttery gluten-free crust (adapted from a recipe by The Bojon Gourmet) is the perfect base to tie it all together. The rose hip swirl is optional, but does add a really unique touch. Decorate with sugared rosemary, fresh rose hips, and lemon slices!
- Gluten-Free Rosemary Crust
1/2 cup almond flour (not almond meal)
1/2 cup 1:1 gluten-free flour (I use Bob’s Red Mill.)
1/2 cup oat flour
2 tablespoons tapioca starch
2 tablespoons 1:1 monk fruit sweetener (I use Lakanto. You could also use coconut sugar or granulated cane sugar.)
1/4 teaspoon fine sea salt
1 teaspoon fresh rosemary leaves, minced (or 1/2 teaspoon dried)
6 tablespoons plant-based butter, cold, cut into ~1/2 inch cubes (I use organic Earth Balance.)
1 teaspoon vanilla extract
- Lemon Filling
1 1/2 cup cashews, soaked 6-8 hours or overnight
1 cup full-fat coconut milk
1/3 cup maple syrup
2 tablespoons coconut oil, melted, room temperature
5 tablespoons lemon juice, fresh squeezed
- Rosey Rose Hip Jam
2-3 tablespoons rose hip jam (Raspberry or cherry jam would also be nice. If necessary, thin with a little bit of water to drizzling consistency.)
- Make the Gluten-Free Rosemary Crust
- Preheat oven to 350℉ and prepare a 9″ round tart pan by lightly oiling (a 5×13″ loose-bottomed rectangular tart pan will also work).
To a food processor, add in the almond, 1:1 gluten-free, and oat flours along with the tapioca starch, minced rosemary, and sea salt. Pulse a few time to fully incorporate.
- Add in the cold cubes of butter and drizzle in the vanilla extract. Pulse together until thoroughly combined. The mixture should still look a little crumbly, but will hold when pressed together.
- Spoon about half of the crust crumbs into the prepared pan and use those to form the sides, gently pressing the crust evenly around the edges. Then add the remaining crust crumbs and gently press around to form the bottom.
- Set tart pan on a rimmed baking sheet and place in oven to bake for 20-25 minutes, until slightly puffed and a little golden.
- While the crust is still hot, use the back of a spoon to press the compress the crust. This will help it hold together much better for serving. Then, let it cool completely. When cool, make the filling.
- Make the Lemon Filling
- Add all filling ingredients to a high speed blender and purée until smooth and creamy. Then pour into cooled crust.
- Add the Rose Hip Jam Swirl
- Drizzle the thinned rose hip jam on top of the lemon filling and use a toothpick or chopstick to swirl around in whatever pattern you desire.
- Chill tart for 4-6 hours in the freezer to set before slicing and serving. (You may need to let it thaw for ~20 minutes.) Alternatively, chill the tart in the refrigerator overnight.
When ready to serve, gently remove the outer ring of the tart pan, slice, and serve! Store leftovers in an airtight container in the fridge for 3-5 days, or in the freezer for up to 1 month.
I hope you enjoy this lemon rosemary tart with such darling herbal touches as much as I did. It has been a big hit in my family.
You can find a how-to on making sugared rosemary here. It’s such an incredibly simple botanical craft that adds such a beautiful and festive touch.
If you end up making it, I’d love to hear what you think. Comment below or tag me in your creations on the ‘gram.
The information given in this article is intended for educational purposes only. If you have any concerns at all, it’s always a good idea to check with your health practitioner before consuming certain herbs & medicinal foods, especially if taking any prescription medications.