Spring Celebrations

Gluten Free Lemon Tart with Fresh Berries

Serve this beautiful gluten free lemon tart at your next spring shindig, topped with your favorite seasonal berries.

Tart Crust

1 ½ cups Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour ½ cup Powdered Sugar ½ tsp Kosher Salt

½ cup cold unsalted Butter, cut into small pieces 1 Egg

Preheat the oven to 375°F. Pulse together flour, powdered sugar and salt in a food processor. Add butter and pulse until it just disappears into the flour. Add egg and process until dough forms a ball. Wrap dough tightly and chill for 30 minutes. On a lightly floured surface, gently flatten dough with a rolling pin. Rotate 90 degrees and repeat until dough is 10 inches in diameter, then roll to 11 inches. Drape dough around rolling pin and press into a 10-inch tart pan. Roll across the top of the tart pan edge to cut excess dough; use to patch any holes. Poke holes in the bottom with a fork, and chill for 10 minutes. Press aluminum foil into crust and fill with pie weights. Bake for 30 minutes.

Lemon Curd

1 ¼ tsp unflavored Powdered Gelatin 2 Tbsp Water 4 Eggs 2 Tbsp fresh Lemon Zest

1 cup fresh Lemon Juice, from 4–5 large lemons ⅔ cup Sugar 4 Tbsp unsalted Butter 2 cups fresh Berries, for garnish

Add gelatin to water in a small bowl. Let rest for 5 minutes. In a metal bowl, whisk eggs. In a saucepan, heat lemon juice, lemon zest and sugar until it reaches a boil. Remove pan from heat and pour down the side of the metal bowl, whisking constantly, to temper eggs. Return mixture to saucepan and heat over medium heat, whisking constantly. When it reaches a boil, remove from heat, add gelatin and butter, and whisk vigorously until smooth. Pour lemon filling into the warm, baked crust and let rest at room temperature for about 15 minutes. Gently tap on a countertop to pop any air bubbles, or poke with the tip of a knife. Transfer to the refrigerator and chill for at least 30 minutes. Top with fresh berries and serve chilled or at room temperature. Makes one 10-inch tart.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS