STRAWBERRY TART

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.

STRAWBERRY TART

Ingredients:

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!!!  

Maple Strawberry Smooch!

The strawberries grown at "Cooper's CSA Farm & Maze" are awesome and plentiful this year! As soon as they opened up their fields to u-pickers, the kids, some of our friends and I were over there filling our baskets!! Since I still have PLENTY of jam from last year, as well as Peppery Strawberry Salsa, I turned to my Bernardin book to see what else can be done with these luscious berries....and NOTHING sounded more decadent than this simple recipe for a dessert sauce ~ I can already taste it drizzled over ice cream, cheesecake, or in my morning oatmeal!!!

MAPLE STRAWBERRY SMOOCH

Ingredients

4 3/4 cups pureed strawberries (for this you'll need 8 cups of whole fruit and food processor to really make the berries smooth)

1 1/2 cups pure maple syrup

1 cup unsweetened apple juice

3 tbsp lemon juice

1 package of regular powdered fruit pectin (I used the 57g Certo brand)

• Prepare your canner, lids and jars as usual.
• In a large stainless steel saucepan, combine pureed strawberries, maple syrup, apple and lemon juices. Bring to a boil over medium-high heat, stirring frequently. Add the pectin, stirring constantly until dissolved. Bring to a full rolling boil and boil hard for 1 minute. Remove from heat.
• Ladle hot smooch inot hot jars, leaving a 1/4" headspace. Remove air bubbles and adjust headspace. Wipe rim. Centre lid on jar and screw band down till fingertip tight.
• Place jars in a canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes before removing jars. Cool and store.