My fella. He likes his strawberries and he likes his bike.
It’s the middle of winter, which means his strawberries are going to come frozen and his biking is going to be done indoors, on the trainer.
This weekend he started this “race” called “Sufferfest.” Sounds fun, no? Basically you get all these videos from Sufferfest, videos that mimic courses and trails and real bike races. You do nine or something videos over the course of a week. I don’t know the full details, I just know that he’s really excited.
Me? Ha. I hate the treadmill, so there’s no way I’d be on the bike trainer for that long, no matter how many calories I burn. Anyways, I guess it’s good training because Sufferfest’s motto is something like “I will bust my butt today to kick yours tomorrow.”
Now, I don’t care about beating you….I just want to beat me. Beat my own PR’s. But hey, whatever gets you going. The point is, you can get good bike training in the winter. And even though these strawberries are frozen, they make for jam, er, damn good filling.
The dough is made from the same thing that the soft chocolate bites were. I wanted those to be soft and pillow-like, but this dough needed to be firmer. So I still used just one banana…but added a lot more almond flour.
I made these as a recovery treat for BGE. He’s rather tall, so he puts away a lot of food after a heavy training session. But I snuck a few for myself, too.
for the filling:
- 1 lb of frozen strawberries (unsweetened. ingredient listing says "strawberries" and nothing else)
- 8 dates, pitted and chopped
for the dough
- 1 banana
- 1 1/2 cups of fine almond flour
- 1/2 tsp baking powder
- pinch of salt
for the filling
- Dump the strawberries in a saucepan and cover. Heat on medium for about 10 minutes, or until strawberry juices start running. I used sliced strawberries. If you're using whole ones, they might take a bit longer to defrost.
- While the strawberries are defrosting, chop up the dates.
- Add the chopped dates to the strawberries and cover again. Cook for another 8-10 min.
- Remove from heat and puree with a hand blender.
- Return to heat. Here it gets a little labor intensive....cook on medium, stirring constantly, for 15-18 minutes. You want it to get really really thick.
- Once it's super thick, remove it from heat and place in parchment-lined container to cool. You want it all the way cool before you make the tarts.
to make the tarts
- Mash the banana
- Add the almond flour and mix well.
- Add in salt and baking powder.
- Preheat oven to 350°.
- Divide dough into 8 balls.
- Flatten balls to about 3 inches in diameter.
- Place about 1 tsp of jam in the center of each dough disk and fold over. Pinch the dough shut with a fork.
- Bake for 14 min, flip, then bake for another 2-3 min.
- Allow to cool slightly before serving.
Don't roll the dough. Just shape it with your hands.
You'll have some leftover jam.
edited to add - it works best if the banana still a little green.