Is it too early to start thinking about Thanksgiving?
I know Labor Day just happened, but I recently went back to school to earn my master’s degree, and there’s something about getting reacclimatized to a semester schedule that makes me feel like it’s already fall. There may also already be pumpkins and mums all over my house — that will get you into the fall mood, too.
On top of school, the pumpkins and mums (oh my), I’ll be hosting Thanksgiving for the first time. I’m quite excited about this. All of my Florida family will be coming to Iowa to see my new house. I’m a planner, so I figured I’d start trying out gluten-free pie crust recipes.
I may have mentioned this before, but not all gluten-free things are created equal. Some are great and some are, well, not great. And some are learning experiences that need a little trial and error to make it work.
This recipe is going to fall into the latter. Flour, salt, sugar, butter and ice water are all you need (in my opinion) for the perfect flaky, buttery pie crust. For this tart, I tried putting together some all-purpose gluten free flour, almond flour, butter, sugar and ice water.
While delicious, it wasn’t quite the consistency I was looking for — it had more of a shortbread taste — and was NOT cooperating when I tried to roll it out. That’s why I wound up making a tart instead. The shortbread texture and thickness paired well with some fresh strawberries and chocolate. What wouldn’t?
I think for attempt No. 2, I’ll eliminate the almond flour and see if that helps it be more pie crust and less cookie. The best part of the trial and error option is that you get to eat all of your “errors” along the way.
Gluten-Free Strawberry Tart
1/2 cup butter, cold, cut into cubes (1 stick of butter)
1 cup gluten-free 1-to-1 baking flour
1/4 cup almond flour
4 to 5 tablespoons ice water
1/2 teaspoon plus 2 tablespoons sugar, divided
2 cups strawberries
1 cup chocolate chips
To make the crust, add butter, gluten-free flour, almond flour and ½ teaspoon sugar in a bowl. Mix using a pastry cutter. Add in ice water one tablespoon at a time, stopping at 4 tablespoons to check the dough. The dough should be soft to the touch and come together when pressed between two fingers. If it is too dry, add a little more water.
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Form it into a disc with your hands. Wrap it in plastic wrap and let it cool in the refrigerator for an hour.
After the dough is chilled, unwrap it and press into tart sheet.
Preheat oven to 400 degrees.
In a small bowl combine strawberries and 2 tablespoons sugar and set aside.
Sprinkle strawberries and chocolate onto dough, and bake for 30 minutes.
Let cool and then dust with powdered sugar.