Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Gluten Free Lemon Tart with Fresh Berries MAKES: ONE 10-INCH TART • PREP TIME: 60 MINUTES COOK TIME: 30 MINUTES • PASSIVE TIME: 30 MINUTES This beautiful gluten free lemon tart is a wonderful recipe for spring. Top with your favorite seasonal berries like raspberries, blueberries or blackberries. Ingredients: TART CRUST 1½ 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 LEMON CURD 1¼ tsp unflavored Powdered Gelatin 2 Tbsp Water 4 Eggs 2 Tbsp fresh Lemon Zest 1 cup fresh Juice from 4–5 large lemons ⅔ cup Cane Sugar 4 Tbsp Unsalted Butter 2 cups fresh Berries, for garnish Instructions: TART CRUST 1. Preheat oven to 375°F. 2. In the work bowl of a food processor, pulse together flour, powdered sugar and salt. Add butter and pulse until it just disappears into the flour mixture. Next, add egg and process until dough forms a ball. Wrap or cover dough tightly and refrigerate for 30 minutes to hydrate. 3. On a lightly floured surface, gently tap the rested dough with the rolling pin to flatten. Rotate 90 degrees and repeat until the crust is 10 inches in diameter. Roll to 11 inches in diameter. 4. Gently roll the dough around the pin and transfer into a 10-inch tart pan, using your fingertips to press the crust into the seam where the base and wall of the pan meet. Roll the rolling pin across the top edge to cut excess dough and use to patch any holes. Poke holes in the bottom with a fork, and chill for 10 minutes before baking. 5. Press aluminum foil into the crust and fill with pie weights or dried beans/rice. Bake for 30 minutes. LEMON CURD 1. Add gelatin to water in a small bowl. Let rest for 5 minutes. 2. In a metal bowl, whisk eggs. In a saucepan, heat lemon juice, lemon zest and sugar until it reaches a boil. Stream the hot contents down the side of the metal bowl, simultaneously pouring and whisking to temper the eggs. Once all has been combined, return egg/lemon mixture to the saucepan and heat over medium heat, whisking constantly. When it reaches a boil, remove from heat, add gelatin and butter, and whisk until smooth. 3. Pour the lemon filling into the warm, baked crust and let rest at room temperature for about 15 minutes. Gently tap tart on a counter top to pop any air bubbles that form, or poke with the tip of a knife. Thoroughly chill for at least 30 minutes. 4. Top with fresh berries of your choice and serve chilled or at room temperature.