Wednesday, May 29, 2013


I found this recipe in "People Magazine" (of all places!?) and it is remarkably easy and delicious!!!  Perfect for the upcoming strawberry season too!!!  As we don't eat gluten, I substituted the flour in this recipe but it definitely didn't affect the taste.

1 cup flour (I used Bob's Red Mill All-Purpose gluten free)
1 tsp baking powder
Pinch salt
1 stick unsalted butter, room temperature
1 cup sugar (I used coconut sugar), plus 2 tbsp
2 large eggs, room temperature
1 tsp real vanilla extract
8oz fresh strawberries, halved
1/4 cup lemon juice
1/2 tsp ground cinnamon
  • Preheat the oven to 375F.  Either using the wrapper from the butter, or coconut oil, or cooking spray, oil a 9" springform pan.  Set aside.
  • Whisk together flour, baking powder and salt in a small bowl.  Set aside.
  • Cream butter and 1 cup sugar until light and fluffy in a large bowl using a hand mixer.  Add eggs, one at a time, beating well after each addition.  Mix in vanilla.  Using the mixer on low speed, incorporate the flour mixture until just combined.
  • Pour batter into the prepared pan, cover with plastic wrap and refrigerate for 20 mins.
  • Removed pan from fridge and arrange the strawberries on top of the batter, cut side down.  Pour the lemon juice evenly over top the berries.  Combine the 2 tbsp sugar and cinnamon; sprinkle evenly over the top of the tart.
  • Bake the tart until the edges are golden brown and the centre is set (check by inserting a toothpick into the centre - it should come out clean).  Approx. 45 mins.
  • Remove from the oven and set tart aside to cool.  When cool, run a knife around the edges of the pan, remove the springform side and serve.
  • ENJOY!!!  

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