"What could be better than deliciously ripe summer strawberries? This recipe uses mostly whole wheat flour, and no eggs, butter or dairy, for a healthier twist on the conventional tart. It is the perfect summer dessert to wow your family and guests! Using fruits that are local and in season lends a deeper, richer flavor to dishes. Embrace fruits that are in season this summer and use this recipe with peaches, blueberries and nectarines too!"
In a large mixing bowl, sift together flours, salt and baking soda. Add coconut oil and begin incorporating oil (cutting) into the flour mixture using a pastry cutter. Continue to work flour for about 5-10 minutes or until mixture takes on a sand-like consistency.
Using a wooden spoon, mix syrup and extract into dough.
Then, one tablespoon at a time, begin adding the water, mixing with a wooden spoon, until dough is putty-like, and can be formed into a disk shape using your hands. Wrap disk shaped dough in plastic wrap and refrigerate 5-10 minutes at the end of refrigeration, dough should be pliable enough to roll using a rolling pin. If too hard, let dough rest until it softens.
Place disk between two large sheets of parchment paper. Place rolling pin over the top sheet and begin to roll out dough until it reaches 9 inches in diameter with a thickness of roughly 1/8-¼ inch. Then using a pastry wheel or knife, cut out a 9 in circle. Discard top sheet of parchment paper and place circle, resting on the bottom parchment paper, onto a baking sheet.
Place strawberries in a mixing bowl and add sugar to coat. Mix bread crumbs with remaining sugar in another mixing bowl. Pour bread crumb-sugar mixture into the center of dough circle and spread evenly, leaving a 1-1/2 inch border of the dough circle uncoated. Gently place strawberries over the area of bread crumbs, working from the center, out.
Using a pastry wheel or knife, score six lines around the perimeter of the dough, about 2 inches deep, allowing you to easily fold over the edges of your tart. Place in refrigerator for 15-20 minutes.
Bake 20 minutes at 375 degrees or until top and edges of crust are firm and browned. Rotate tart and glaze top with remaining maple syrup using a pastry brush after 10 minutes.