MY OH MY, BIRTHDAY PIE (or tart)

My son turned 24 – every year he requests this blueberry tart. The recipe is strawberry but, you can do it with peaches, apples, raspberries, pears and chocolate…anything…yum, yum, yum!!

Dough:
I cup gluten free all purpose flour
1 cup almond flour
1/2 cup sugar
1 teaspoon salt
142 grams of cold, diced butter
1 tablespoon of Lactose Free cream or buttermilk
Whisk together flours, sugar and salt in the stand mixer. Use the flat dough blade or your hands to work in the butter. Add the cream/buttermilk until a crumbly dough is formed. Spray a 4 1/4 x 13 inch rectangular tart pan, use 2/3 of the dough…start at one end and press it into the bottom and up the sides. I use a pastry roller. Chill the tart and the remaining dough for 30 minutes in the fridge.

Filling:
454 grams of fresh berries
3 tablespoons of sugar
3 tablespoons of cornstarch
1 teaspoon of vanilla
1 teaspoon of lemon juice
1/4 cup of sliced almonds
While the dough is chilling, toss together the fruit, sugar cornstarch, vanilla and lemon juice in a bowl and let it rest at room temperature while the dough chills. Preheat oven to 350 F.

Fill the tart curst with the fruit mixture and sprinkle the remaining dough on top. Sprinkle with sliced almonds and shredded chocolate (depending on the fruit).
Bake on a baking sheet to catch the butter that seeps out during baking. Bake the tart for 45-50 minutes until it is golden brown. Let it cool. I use a tart pan where the bottom lifts out so that I can put it on a plate when it is cool.

Written by Pam