Gluten Free Lemon Tart…..

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It  appears as though my eldest has a problem with gluten. It’s a long story how we came to discover this, but I will say the journey has been fraught with more than little resistance on my part.  I have a culinary degree, after all. Over the years, I have gone through baking phases the likes of which would challenge an alcoholic’s drinking phases. My bottom was a biscotti baking session (years ago) which went on for ten hours, and produced a thousand small biscotti for no better reason than a romance had begun to go the wrong way.  

My relationship to wheat flour is versatile and deep and profound. Better than my relationship to most human being as flour does not talk back, hold you accountable, or challenge your contradictions in any manner. Flour does not accuse you of fickle love, bad hair, or lapses in judgment.  Returning to the gluten free issue–after weeks of resistance, complaining inwardly (and the poor self-pitying attitude) I am beginning to get the hang of cooking and baking without wheat.  Like a sonnet, wheat-less baking is a form that includes as it excludes, and renders interesting results.

One of my experiments included this tart, and it turned out pretty well. Please try this and let me know you what you think. I use an electronic scale. Later I will write about the value of having an electronic scale. Briefly I will say that you can add ingredients to your bowl, cancel the value, and add more ingredients to the same bowl!  Whoopee!  I know it’s baker-like of me to push the scale but I swear once you go scale and get the values down you won’t go back.

Lemon Tart with Gluten Free tart dough

5 eggs

200 grams (7 oz) granulated sugar

4 lemons, zest of one and juice of all

100 gr butter, melted

125 ml (4.5 oz) half and half

Put eggs, sugar, zest into a food processor and whiz for a minute. Add the butter and mix for a few seconds. Then add the lemon juice and cream, blend for 2 seconds (don’t want to circle the mixture so be careful here)

Pour into baked pastry case and bake for 30-35 minutes at 350, this is for a 9in fluted tin, for a larger tin reduce time.

I have also made this in a smaller cake plate with a higher rim, and came out with a baked pudding that avoids the crust/gluten all together. Watch you oven as this bakes, because if it runs hot you want to get this baby out when it is set.

Okay, so put this aside and make the dough.

 

Gluten Free Tart Dough

Okay everyone, this is still a work in progress so if you are so inclined, try this recipe and get back to me, and I can adjust as necessary. The best use right now, until I perfect this, is to use this as a base for a lemon bar, or some other bar (chocolate or jam or not watery fruit). I did use it in a pie plate but you have to bake it first, otherwise the dough will remain not baked very well, and then you put the topping on and finish.

 

350 g. (12 oz) Bob’s Red Mill All purpose gluten free flour) see note below)

a pinch salt

175 gram (8 oz) unsalted butter, cubed

100 g. plus 2 tablespoons (4 oz) powdered sugar

3 egg yolks

I used a kitchen scale, so sorry if that throws people off.

Pulse flour, salt and butter in food processor. until you get course bread crumbs. Add the sugar and then the egg yolks and pulse. The mixture will combine and leave sides of bowl. Remove, wrap in cling film and chill for an hour.

Okay, so harder to explain is that the dough can be pressed (from small balls) or grated (yes like a carrot) into a pie tin. You just have to press the dough into the pan in order to eliminate the holes, or breaks. If you are using a fluted tart pan, press into the sides hard.

Put in the fridge for an hour. Dock it with a fork (poke) and when ready bake blind (without filling) for about 20 minutes in 350 degree oven. If you are really worried about shrinkage, you can line the dough with foil and use pie weights for the first 15 minutes. I would, however, take all that out and let it brown a little. Nothing worse than gummy gluten free crust.

The taste of dough is shortbread-like, with an aftertaste that does have a twang of brown rice and garbanzo bean, but it’s really quite better than nothing, and satisfied my very picky, foodie, child.

Seriously, please send me notes if you made this and let me know how it went.

Lemon Tart with Gluten-Free Tart Dough
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For the tart
  1. 5 eggs
  2. 200 grams (7 oz) granulated sugar
  3. 4 lemons, zest of one and juice of all
  4. 100 gr butter, melted
  5. 125 ml (4.5 oz) half and half
For the Dough
  1. 350 g. (12 oz) Bob’s Red Mill All purpose gluten free flour) see note below)
  2. a pinch salt
  3. 175 gram (8 oz) unsalted butter, cubed
  4. 100 g. plus 2 tablespoons (4 oz) powdered sugar
  5. 3 egg yolks
Instructions
  1. Dough: Pulse flour, salt and butter in food processor. until you get course bread crumbs. Add the sugar and then the egg yolks and pulse. The mixture will combine and leave sides of bowl. Remove, wrap in cling film and chill for an hour.
  2. Put in the fridge for an hour. Dock it with a fork (poke) and when ready bake blind (without filling) for about 20 minutes in 350 degree oven. If you are really worried about shrinkage, you can line the dough with foil and use pie weights for the first 15 minutes. I would, however, take all that out and let it brown a little. Nothing worse than gummy gluten free crust.
Filling
  1. Put eggs, sugar, zest into a food processor and whiz for a minute. Add the butter and mix for a few seconds. Then add the lemon juice and cream, blend for 2 seconds (don’t want to circle the mixture so be careful here). Pour into baked pastry case and bake for 30-35 minutes at 350, this is for a 9in fluted tin, for a larger tin reduce time.
Still Life with Food http://mishelemaron.com/

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