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Cherry Tart With Oat-Coconut Streusel

Serves 8–101 cup short-grain brown rice1½ cups, plus ¼ cup, brown rice flour½ cup vegetable oil¼ cup maple syrup4 cups frozen black pitted cherries1 cup rolled oats, regular or gluten-free2 tablespoons unsweetened shredded coconut2 tablespoons cold, non-hydrogenated, nondairy butter1 teaspoon cinammon1 tablespoon brown sugar {pinterest_rich_pins_images} Cherry Tart With Oat-Coconut Streusel {/pinterest_rich_pins_images}

Cherry Tart With Oat-Coconut Streusel

  • 1/5
    Cherry Tart With Oat-Coconut Streusel
  • 2/5
    Fermented rice with flour, oil and maple syrup
  • 3/5
    Fit the dough into a prepared pan (this one is 11inches in diameter)
  • 4/5
    Spread the cherries evenly over the dough
  • 5/5
    Sprinkle the streusel over the cherries

Text, photos and food cooked by Michal Martinek

Mar 10, 2015

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Cherry Tart With Oat-Coconut Streusel

Maybe you have a dilemma as to what to do with some leftover rice from tonight’s dinner, because two friends didn’t show up. You don’t want to throw it out, but you’re not eating fried rice any time soon.

Here is a simple macrobiotic recipe for using it in a new, unusual way—a fruit tart with crust made from fermented rice. You will sprinkle some flour over the cooked rice and let it sit in a warm place overnight, then make dough the next day and top it with fruit and streusel. The result is an addictive, chewy, not-too-sweet dessert—part rice cake, part fruit crisp.

A few notes: This recipe assumes you are starting from scratch. If you use leftover rice, you need about two cups. You can use almost any kind of juicy fruit. You don’t have to use a tart pan; a rimmed baking sheet of similar size will do as well. Soaking the rice prior to cooking reduces the cooking time. For a gluten-free version, use gluten-free oats for the streusel.


  1. Serves 8–10
  2. 1 cup short-grain brown rice
  3. 1½ cups, plus ¼ cup, brown rice flour
  4. ½ cup vegetable oil
  5. ¼ cup maple syrup
  6. 4 cups frozen black pitted cherries
  7. 1 cup rolled oats, regular or gluten-free
  8. 2 tablespoons unsweetened shredded coconut
  9. 2 tablespoons cold, non-hydrogenated, nondairy butter
  10. 1 teaspoon cinammon
  11. 1 tablespoon brown sugar


Rinse the brown rice under clean running water, put it in a medium-size pot, and soak it in 2½ cups of water for 4-8 hours, or overnight. Bring the rice to a boil over high heat. Lower the heat, cover the pot with a lid, and simmer until the water has been absorbed, about 25–30 minutes. You will end up with about 2½ cups of cooked rice.


When the rice is still warm (but not hot), sprinkle ¼ cup of the flour over it, and mix well. Let it sit on your counter, covered with a lid, to ferment for minimum 8 hours, or overnight.


Preheat the oven to 350 degrees. Butter or spray a round, 11-inch tart pant and set aside. In a bowl, mix the rice with the flour, oil and maple syrup, preferably with your hands, to form dough. Roll out the dough on a lightly floured surface, and then fit it into the prepared pan. Spread the cherries evenly over the dough.


In a bowl, mix the oats, coconut, butter, cinammon and sugar with your hands until crumbly. Sprinkle the mixture over the cherries, and place the pan in the oven. Bake until the crust is golden brown, about 55–60 minutes.


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