1 cup (140g) superfine brown rice flour
1 cup (100g) almond flour
½ cup (100g) light brown sugar
1 teaspoon kosher salt
10 tablespoons (140g) virgin coconut oil
⅓ cup pine nuts
6 ounces (about 1½ cups or 180g) blackberries, fresh or frozen
3 small or 2 large apples—halved, cored and thinly sliced
1 lemon, juiced and zested
2 tablespoons granulated sugar
1 or 2 tablespoons tapioca starch or cornstarch
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1. Preheat the oven to 375°F. In a large bowl, toss together the brown rice flour, almond flour, brown sugar and salt. Add the coconut oil and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 tablespoons ice water and mix it with your hands until it comes together into a loose dough.
2. Take approximately two-thirds of the dough and press it into a 9-inch tart mold, bringing it up around the edge. Mix the pine nuts into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.
3. In a large bowl, toss together the blackberries, sliced apples, lemon juice and zest, sugar, tapioca starch, vanilla and cinnamon. If the filling is very wet, add 1 more tablespoon of tapioca starch. Add the fruit filling to the tart mold and sprinkle with the crumble topping.
4. Bake until the crust is golden and the filling is bubbly, 45 to 50 minutes. Allow the tart to cool slightly before slicing.