When we found out about MarocBaba’s celiac diagnosis I was a little afraid. I had always relied on store-bought breads, treats and other baked goods to make up for my shortfalls in that department. Once I saw the price tag on a loaf of gluten-free bread I had sticker shock. I knew that it would not be economically possible for me to rely on purchasing these items. When I started to look at baked goods the laundry list of ingredients REALLY intimidated me. Slowly I began to accumulate the different flours, gums, and starches that I have seen listed. I began to understand how they work, which ones absorbed more water, which worked better for breading and so on. I found a great bread recipe and mastered it. But to bake a gluten-free cake? No I just couldn’t imagine it.
La Tartine Gourmande: Recipes for an Inspired Life is a cookbook that I picked up awhile ago and have really loved the cooking recipes but had skirted the desserts. The author Bea also publishes one of my favorite websites by the same name. She has so many gluten-free recipes in the dessert section that looked just as good as the traditional versions. As I flipped through for inspiration I found a Meyer Lemon Tart recipe and decided to add my own flare to it. It also was the first time I experimented with mixing my own flours for baking. It was a huge success!
Gluten-Free Strawberry-Mint Lemon Tart
inspired by La Tartine Gourmande Meyer Lemon Tart
- 1/2 c white rice flour
- 1/2 c sorghum flour
- 1/2 c millet flour
- 1 egg
- 1/2 tsp salt
- 7 tbsp high quality unsalted cold butter cut into cubes
- 2 tsp xanthan gum
- 5 tbsp cold water (more if needed)
- 3 eggs + 1 yolk
- 2/3 c sugar
- 2/3 c lemon juice
- zest of 1 lemon
- 6 tbsp unsalted chilled butter
- 6-7 large hulled strawberries
- 3-4 springs of mint
- 2 tsp sugar
To Make the Tart Dough
This dough needs to be chilled before rolling out. I make it first.
In a stand mixer, combine the flours, xanthan gum and salt. Start the mixer and add the butter until it looks like pebbles. Continue mixing on low and add the egg and stream the cold water. Continue mixing until the dough comes together. (see above). Shape into a disc, wrap in plastic wrap and place in the refrigerator.
To Make the Strawberry-Mint Sauce
This couldn’t be easier. Toss the cleaned and hulled strawberries, mint and sugar into a food processor and blend until liquid. You can strain the sauce to remove some of the seeds.
To Make the Lemon Cream
You will need full attention for this step. In a bowl beat the eggs, sugar, lemon juice and zest. Pour into a pot and turn burner to medium. Add the butter and begin stirring. You must continue stirring until the butter melts and the cream firms up. It will seem like this step is taking a long time but the transition for a thin liquid to a thick consistency happens very suddenly so you must pay attention. Once it thickens remove from the heat and set aside.
To Assemble the Tart
Preheat an oven to 350F
To make this tart you can use a tart pan or a pie pan. Butter and flour whichever you are using before laying out the dough.
Remove the tart dough from the refrigerator and unwrap. Place a layer of plastic wrap on top of the dough and roll out. The dough should be slightly larger than the pan.
Lay dough on top of the pan and use your fingers to press the dough against the pan, removing any excess dough that is hanging off the edges. Poke the crust with a fork.
Slide the tart dough into the oven and pre-bake for 15 minutes.
Remove from oven and allow to cool partway.
Pour the lemon cream into the crust and spread the strawberry-mint sauce on top of the lemon.
Return to the oven and finish baking for 15 minutes.
Remove and allow to cool completely before serving. It is best cold.
This post was linked at The Whole Gang’s Friday Foodie Fix – check out The Whole Gang for loads of gluten free recipes and information!