Yes to Yummy

Open-Face Strawberry Tartelette

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It’s like a tarte tatin…but with strawberries! Yummy!


Prep Time
Cooking Time
Total Time
Yield 1 large tartelette (about 8 servings)


1 cup of tapioca flour

1/4 cup of coconut flour

A pinch of salt

6 tablespoons of cold ghee (can be substituted with butter or palm shortening)

1 egg, beaten

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)


1 pint of fresh strawberries

2 tablespoons of ghee (can be substituted with butter or coconut oil)

3 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of all-fruit strawberry jam


Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.


Whisk together the tapioca flour, coconut flour, and salt in a large bowl until well-combined.

With your fingers, break up the cold ghee 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in the egg and the raw coconut nectar. Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.


Slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together the ghee, raw coconut nectar, and all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.


Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

Top with some coconut cream with some of the leftover strawberries stirred in.

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