Almond, Citrus & Coconut Tart - With Gluten Free Option

Recipe by Jubes
READY IN: 50mins
YIELD: 1 tart


  • 1
    cup caster sugar (aka superfine sugar)
  • 12
    cup plain flour or 1/2 cup gluten-free flour
  • 100
    g slivered almonds, toasted
  • 1
    cup desiccated coconut
  • zest of one orange
  • 14
    cup orange juice (1 to 1.5 oranges)
  • 12
    cup lemon juice (1 to 2 lemons)
  • 125
    g butter, melted
  • 1
    cup milk


  • Preheat your oven to 160 degrees centigrade.
  • Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
  • Place all of the ingredients in a food processor and process for one minute.
  • Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
  • The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
  • (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.).