I woke up feeling fancy.
Fancy + Summer Fruit + a Gluten Free Husband = this creation!
1 c Heavy Cream
2 tbsp Vanilla Extract
1 1/2 cup Gluten Free Flour (I made my own)
1/4 cup cornmeal
2 tbsp sugar
1/2 tsp salt
1/2 cup unsalted butter
1 tbsp ice water
1 egg yolk
First, make your crust. Combine gluten free flour in a food processor with cornmeal, sugar, and salt. Add the cold butter in quarter inch cubes and pulse 20 times until the mixture is broken down to the size of small peas. In a small bowl, whisk together the cold water and egg yolk, and add to food processor until a ball of dough forms. Refrigerate for 1 hour.
When ready, unwrap your dough, roll it out with a rolling pin, and place in your tart pan. Place back in the refrigerator until the oven is preheated.
Preheat oven to 350 F
Take out your tart pan and line the unbaked crust with parchment paper. Fill with dried beans and bake for 25 minutes, rotating halfway through. Remove the parchment and beans, and bake for another 5 minutes. Remove the pie shell from the oven and let cool completely.
Now, make your filling. Beat the cream with a handheld blender until stiff, adding in vanilla extract for flavor.
When your crust is cool, evenly spread the filling across the bottom of the shell. Arrange the slices strawberries and raspberries in a pattern of your liking. Drizzle honey over the top to make it fancy.
Adapted from Joy the Baker
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