I find it strange, very peculiar indeed, to find strawberries in July. Beautiful, long-stemmed, crimson red, glossy skinned, plump and most definitely, sweet. You see, I wouldn't have a problem with this phenomenon if I were in any other part of the world. But I am in Australia. IT'S MEANT TO BE WINTER!!!
Well, I guess it was announced that the June just past was the warmest it has been for a long time, averaging 16 degrees celcius. Is that why? It's not a good thing I bet since it's obviously a big smack in the face for us about global warming, or as they like to say it here in Australia... "climate change". Such is a euphemism for something so devastatingly horrid. I promise I will turn off the humidifier when I leave the house next time. =)
But in any case, I did succumb to the $2.50 a punnet strawberries and bought myself 3! And all I wanted was to have them in my big bowl of granola in the morning and of course, a tart. A buttery and sweet tart crust lined with my beautiful strawberries topped with a raspberry jam glaze. No curds, custards or cremes. HAPPYHAPPY!
Seeing that this tart would fit in snugly with Joelen's FRUIT FRENZY theme over at her blog, I will join her in her cooking adventure! Head over to her blog to check out future events and the roundup! =)
Tart Crust adapted from Sharing Sweet Secrets by Pamela Moriarty
8 tbsp white rice flour
2 tbsp almond meal
2 tbsp coconut flour (may replace with rice flour)
1 tbsp tapioca starch
1 tbsp potato starch
1/4 cup cornflour
2 tbsp glutinous rice flour
1 tbsp gf custard powder (optional)
2 tbsp caster sugar
50g coconut oil (it will be hard, straight from the fridge)
30ml grapeseed oil
1 egg
1) Place flours, custard powder and sugar into a food processor and whizz.
2) Add in coconut oil (hardened) and oil and whizz again (10-15 seconds)
3) crack egg into the food processor bowl and pulse until combined. It may look wet but keep whizzing. Add 1 tbsp coconut flour if too wet.
4) Add 1-2 drops of water IF NECESSARY
5) Remove pastry from food processor and press* into prepared tin. (20 or 22 cm tin)
6) Freeze in tin for 10-15 minutes before baking at 190 degrees celcius for 18-22 minutes or until cooked through.
7) Cool before filling with strawberries.
* My pastry was too wet from the oil to be rolled out.
To Assemble:
1-250g punnet of large strawberries
3 tbsp raspberry jam, warmed.
1) Remove stems of berries and halve. Arrange on top of baked tart shell and glaze with raspberry jam. Serve chilled or warm. =)
8 tbsp white rice flour
2 tbsp almond meal
2 tbsp coconut flour (may replace with rice flour)
1 tbsp tapioca starch
1 tbsp potato starch
1/4 cup cornflour
2 tbsp glutinous rice flour
1 tbsp gf custard powder (optional)
2 tbsp caster sugar
50g coconut oil (it will be hard, straight from the fridge)
30ml grapeseed oil
1 egg
1) Place flours, custard powder and sugar into a food processor and whizz.
2) Add in coconut oil (hardened) and oil and whizz again (10-15 seconds)
3) crack egg into the food processor bowl and pulse until combined. It may look wet but keep whizzing. Add 1 tbsp coconut flour if too wet.
4) Add 1-2 drops of water IF NECESSARY
5) Remove pastry from food processor and press* into prepared tin. (20 or 22 cm tin)
6) Freeze in tin for 10-15 minutes before baking at 190 degrees celcius for 18-22 minutes or until cooked through.
7) Cool before filling with strawberries.
* My pastry was too wet from the oil to be rolled out.
To Assemble:
1-250g punnet of large strawberries
3 tbsp raspberry jam, warmed.
1) Remove stems of berries and halve. Arrange on top of baked tart shell and glaze with raspberry jam. Serve chilled or warm. =)
