Rustic Strawberry Tart (Gluten Free)
Jump to RecipeWe look forward to Spring every year because we get to make jam, jelly, frozen yogurt pies and yummy tarts with our buckets of fresh, plump Strawberries! This recipe was adapted from two of my favorite cooks/bakers/chefs....Ree Drummond (aka: The Pioneer Woman) and Kim ("letthemeatgfcake"). I simply swapped out the "regular" pie crust with Kim's recipe for Gluten Free Pie Crust and filled it with a GF version of Ree's Strawberry Filling. Topped with freshly whipped cream, this tart is out of this world!!! Enjoy 🙂
Ingredients
The Gluten Free Pie Crust:
- 1 ½ Cups Unsalted Butter Chilled and Cut into 1/2" pieces
- 3 Cups Gluten Free All-Purpose Flour Blend I use "Krusteaz" GF All-Purpose Flour
- 1 Large Egg beaten
- 1 Tbsp White Vinegar
- 7-9 Tbsp Ice-cold Water
- 1 tsp Salt
- 1 Large Egg for outside of crust
- 1 Tbsp Water for outside of crust
The GF Strawberry Filling:
- 4 Cups Strawberries cut into bite-size pieces
- ½ Cup Granulated Sugar
- 2 Tbsp All-Purpose Gluten Free Flour plus more for dusting work surface
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1 tsp lemon juice
- ⅓ Cup Orange Marmalade This is for using as a glaze for the strawberry filling; you can use just about any preserves, jams or marmalades that you have in your frig 😉
- Splash Water
The Fresh Whipped Cream:
- 1 Cup Heavy Whipping Cream cold
- 3-4 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Making the GF Pie Crusts:
- NOTE: This recipe makes 2 pie crusts. You can refrigerate any unused & uncooked dough for up to 3 days, or freeze it for up to 3 months, well wrapped. To thaw the dough, move it to the refrigerator overnight, then let dough warm a little for about 20-30 minutes at room temperature.
- Gather the ingredients for the pie crusts.
- In a food processor, pulse together the GF Flour Blend and Salt until well combined.
- Next, add the Cold Butter pieces to the food processor and pulse until the butter is in large chunks.
- Add the Beaten Egg and Vinegar to the Butter/Flour mixture and pulse until just combined.
- Slowly add the Ice-cold Water, 1 Tablespoon at a time, to the dough mixture while pulsing. Note: depending on the humidity, you may not need all of the water. Pulse until the dough comes together.
- Divide the dough in half (I weigh mine) and wrap each half in plastic wrap, flattening the dough into discs. Refrigerate for at least 30 minutes.
Making the Strawberry Filling (while the Pie Dough is chilling):
- Gather the ingredients for the filling.
- Place one of your oven racks in the center position and preheat oven to 400 degrees.
- In a large bowl, combine the cut-up Strawberries, Sugar, GF Flour, Vanilla Extract, Lemon Zest and Juice until the Strawberries are well coated. Set aside while you roll out the pie dough.
- Lightly flour a piece of parchment paper and place one of the pie dough discs on top. Using a rolling pin, roll the dough out into an oval shape about 19" x 11" (thickness of dough should be about 1/4").
- Transfer the rolled-out dough and the Parchment Paper to a baking sheet and spoon the Strawberry filling onto the center of the dough. Spread the filling evenly out, leaving a 1-2" border of dough.
- Very gently fold the edges of the dough over the Strawberries, pinching together any folds in the dough.
- In a small bowl, whisk together 1 Large Egg and 1 Tbsp of water. Brush this egg wash onto the folded edges of the dough.
- Bake on the center rack for about 30 minutes, rotating the pan halfway through to evenly bake.
- While the tart is baking, warm the Preserves (or Jam/Jelly/Marmalade) with a splash of water (to help the Preserves spread).
- Once the crust is a golden brown, remove the Tart from the oven and gently brush the Strawberry filling with the warmed Preserves. Cool completely.
Making the Whipped Cream:
- Using a Stand Mixer, fitted with the Whisk attachment, whisk the Heavy Whipping Cream, Powdered Sugar and Vanilla Extract on Medium-High until soft peaks have formed.
- Serve the cooled Tart with a large dollop of freshly made Whipped Cream and watch it disappear!
