Gluten Free Strawberry Rhubarb Tart

Gluten Free Strawberry Rhubarb Tart | glutenfreeifyouplease.com

Gluten Free Strawberry Rhubarb Tart | Glutenfreeifyouplease.com
My grandfather and I bake pies together. He declares himself an expert at the art of flaky crust. I would agree, as I have tasted none better. He told me his secret ingredients are lard, cold water, vodka, and a little bit of luck.  He likes to say that how much vodka you need is determined by how cold it is outside….it is always very cold when my grandfather bakes pies. 🙂

To honor my grandfather’s expertly-crafted flaky pie crust, I have adapted it to for a gluten free diet in the form of a strawberry rhubarb rustic tart. I had no vodka on hand so I replaced it with a sprinkling of apple cider vinegar . 

Gluten Free Strawberry Rhubarb Tart | Glutenfreeifyouplease.comThe gluten free flour combination in this recipe does a great job of mimicking traditional flours in a pie crust. The best way to succeed with this crust is to make sure everything is cold, especially the butter.  My grandfather wanted me to be sure to include his secret trick for cutting the butter into the flour mixture. You can shred the butter with a cheese grater!  If your kitchen is like mine and lacks a good food processor at the moment, this maneuver will help out quite a bit.

Gluten Free Strawberry Rhubarb Tart | Glutenfreeifyouplease.comYour dough may seem slightly wet after incorporating all the ingredients. That’s okay. After refrigerating for an hour, it comes out stiff and is easy to roll. I would suggest rolling the dough out on parchment paper rather than a floured surface. This helps avoid adding too much extra flour to the dough. 

Gluten Free Strawberry Rhubarb Tart | Glutenfreeifyouplease.comWhen the tart is done hardening in the refrigerator, pour hot water into a small bowl with 2 teaspoons of honey.  Mix well and brush onto the pie crust.  Sprinkle some extra sugar on there as well!  Now you can add the juices back onto the filling.  Place the pie with parchment paper on a flat pan and bake for 30 minutes at 400 degrees.

Gluten Free Strawberry Rhubarb Tart | Glutenfreeifyouplease.comWait for at least 30 minutes before cutting into the tart.  It needs time for all the juices to firm up.  A dollop of ice cream pairs well on top of this sweet and tangy tart.  Enjoy!!! 🙂  

 

Gluten Free Strawberry Rhubarb Tart | Glutenfreeifyouplease.com

 

4.0 from 1 reviews
Gluten Free Strawberry Rhubarb Tart
Author: 
Recipe type: Dessert
 
Gluten Free, Vegetarian
Ingredients
  • Tart Crust
  • 165g white rice flour (about 1 cup)
  • 175g brown rice flour (about 1 cup)
  • 140g sweet rice flour (About ¾ cup)
  • 50g tapioca starch (About ¼ cup)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup butter
  • 2 eggs
  • 6 tablespoons cold water
  • ½ teaspoon apple cider vinegar

  • Strawberry Rhubarb Filling
  • 2 cups diced rhubarb about 3 stalks
  • 2 cups diced strawberries (12 ounces)
  • ½ cup sugar
  • 1 tablespoon orange juice (or lemon juice)
  • 4 tablespoons tapioca starch

  • Honey Wash for Tart Crust
  • 1 teaspoon honey
  • 3 tablespoons warm water
Instructions
  1. Strawberry Rhubarb Filling
  2. Dice up the rhubarb and strawberries. Place them in a bowl and add the orange juice or lemon juice, sugar and tapioca. Mix well and let rest for at least 30 minutes.

  3. Tart Crust
  4. In a large mixing bowl combine the flours, xanthan gum, sugar and salt.
  5. Using a a cheese shredder (or food processor) shred the butter into the flour bowl.
  6. Mix by hand until well combined.
  7. Add the egg, apple cider vinegar, and water, and knead the dough until a ball is formed.
  8. Cover the dough and refrigerate for at least 30 minutes.
  9. Split the dough in half.
  10. Roll the dough out onto unbleached parchment paper or wax paper to your desired tart size.
  11. Transfer the dough with the parchment paper to a flat pan.
  12. Use a slotted spoon to transfer the strawberry rhubarb filling to the center of the tart dough. Try not to add any liquid as it will soggy up the dough while in the fridge.
  13. Fold the edges of the dough over the filling. The dough should not cover the whole filling, it should just contain it.
  14. Refrigerate the tart for 30 minutes

  15. Baking
  16. Pre-heat oven to 400F.
  17. Pour 3 tablespoons of warm water into a bowl with a teaspoon of honey to make the honey wash.
  18. Brush the crust with the honey wash and sprinkle with a little bit of sugar.
  19. Spoon some of the liquid from the filling back into the tart.
  20. Bake tart for 30 minutes, until the crust is golden.
  21. Enjoy!
Notes
The dough recipe is intended to make 2 crusts. The extra crust can be used or wrapped in plastic wrap and frozen for later use.

 

Comments

  1. Kimberly says

    This was a great recipe! Couldn’t find “sweet rice flour” so used almond flour instead. Love the grating butter idea! I will use this for all my cold butter pastries! For ease in rolling out, I placed parchment over AND under the dough, then peeled it off the top after rolling out. Use the bottom parchment to ease the dough up over the fruit. Yum!!

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