|gluten free strawberry lemon tarts|
Starting with his recipe, which uses wheat and measuring cups, I made my own version. I didn't make any attempt to do an accurate copy, especially since he was making a showcase of a particular type of lemon.
I made two small tarts, using fluted tins with removable bottoms. This would serve four generously.
100g flour (40% urid, 40% tapioca, 20% cornmeal)
50g ground almonds
Whizz crust ingredients (except water) in food mixer or rub in by hand. When like fine crumbs, mix in the water. Add as much as you need to get the dough to hold together without crumbling or being claggy. This will vary a bit depending on the weather, your almonds etc so use your judgment.
Press into the tart tins.
|press crust into tin|
Bake at 180C for about 12 minutes, until just tinged with brown.
Turn the oven down to 140C when you take the tarts out.
1 tsp sugar
juice and rind of a lemon
Slice strawberries and sprinkle tsp sugar on to sweeten and draw juices.
Mix the rest of the filling ingredients
When pie crust is ready, lay strawberries in the bottom, add any juice to the filling, and pour carefully over strawberries.
Cook filled tarts for 15 minutes until set but still slightly wobbly in the centre.
Cool. Sprinkle with icing sugar before serving if wanted.
If you have a loose bottomed tart the easiest way to get the tart un-moulded is to rest it on a narrow glass and gently easy rim down. Then carefully run a knife under the base crust if needed.
|getting the tart out of the tin|
|luscious lemony filling, strawberries and rich almondy crust|
This tart is very delicious. The crust is tender and rich, the filling luscious and lemony but bursts of bright strawberry. Definitely one to make again.