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I adore a lovely fruit tart for dessert or paired with afternoon tea. This gluten free version has all the sweet, tangy, crumbly deliciousness of a proper tart with the added delightful hint of almond. Simple to make, with sensational strawberry flavor and a rich, buttery crust, this tart will have everyone thinking you’ve trained under a proper pâtissière. Enjoy! 🇫🇷🤍🍓
10 tablespoons unsalted butter, cold, diced into 1/2″ cubes
1 tablespoon whole milk, cold
1 pound fresh strawberries (washed, hulled, and quartered)
3 tablespoons sugar
2 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1 teaspoon lemon juice
2 tablespoons sliced almonds
Preheat oven to 350°F.
In a large mixing bowl, whisk together both flours, sugar, and salt. Using your fingers, work the diced butter into the mixture until it comes together. Add the milk and mix with a fork until a wet, crumbly dough is formed.
Press 2/3 of the dough into a 4 1/4″ x 13 3/4″ rectangular tart pan, starting at the bottom and working the dough up the sides. Reserve the remaining dough for the topping.
Chill the tart dough in the pan, and the remaining 1/3 for the topping, for 30 minutes.
For the filling: In a medium bowl, toss together the strawberries, sugar, cornstarch, vanilla seeds, and lemon juice and let rest at room temperature while the dough chills.
Once chilled, fill the tart crust with the strawberry mixture and crumble the reserved dough on top. Sprinkle with the sliced almonds.
Place the tart on a baking sheet to catch any butter that seeps out during baking.
Bake the tart for 45 to 50 minutes, until it is golden brown. Remove from the oven and let the tart cool before slicing.
Store any leftovers in the refrigerator, well wrapped.