lunedì 20 agosto 2012


Dessert - Gluten free

For the dough:
1 1/3 cup of almond flour
1/3 cup sugar
1 extra large egg
3 tbsp butter, diced and chilled
1/4 tsp baking powder
1 pinch salt

For the lemon custard:
1/3 + 1/8 cups sugar
2 tbsp corn starch
3/4 cup water
1/4 cup lemon juice (1 lemon)
1 lemon peel (only the yellow part because the white is bitter)
2 egg yolks

Fresh fruit (strawberry, mixed berries, banana, kiwi whatever you like!)
Unflavored jelly

Prepare the dough: in a bowl arrange all dry ingredients and mix them to combine evenly. Add butter and mix it roughly with flour mixture; form a well and put the egg in it.
Mix all ingredients well but quickly in order not to warm up butter too much (which would result in a "hard" dough), you have to obtain a smooth "ball".
Wrap it in plastic and refrigerate for 30 minutes at least.

Prepare the custard: in a small saucepan arrange sugar, 1/2 cup water and the lemon peel, bring to a boil and let it boil about 1 minute. Remove from heat and let cool down. Discard lemon peel.

In the meantime, in another saucepan, combine flour, yolks lemon juice and the remaining water; mix until well combined.

Slowly pour the warm water in the yolk mixture, whisking to avoid lumps. Put it on medium heat and cook until it thickens.

Prehat oven to 375F

Take the dough out of the fridge and roll it over a flour-dusted table, about 1/4" thick.

Put dough disc in a 9" pie-pan (buttered and dusted with flour or lined with parchment paper) and poke it with a fork, in this way you'll allow steam to escape.

Lined the bottom of the dough with parchment paper and top with dried beans, this will prevent "bubbles" in your tart by weighing on the tart. Bake for about 20 minutes then remonve beans and paper and cook for another 5 minutes. Remove from the oven and set aside.

Assemble the tart: pour custard into the tart shell, and decorate with your favorite fresh fruit (or a mix of fruits).

Prepare jelly following the package instructions and brush the fruit with it.

Refrigerate for at least 30 minutes (one hour is better) and serve cold.

It will serve 8 people at least.

- You can serve it as is or with some ice cream.
- You can prepare the dough with Italian 00 flour, if you'r not gluten intolerant (same quantities); same for the custard.
- If there is some dough left you can either freeze it (in a ziploc bag), in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
- Once cooked, you can line the bottom of the tart shell with crumbled amaretti before pouring the custard.
- If there is leftover custard, serve it in individual bowl with Lingue di Gatto (thin, crisp Italian cookies).

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