Monday, October 20, 2014

Tupelo Honey Cafe: Almond Strawberry Tart (Vegan optional- Gluten Free)

This is easy to make, but make sure to factor in the time it needs to cool, and also set in the refrigerator.


2 cups sliced almonds
1/2 c. sugar
2 tbl. all-purpose flour (Zok used a gluten free mix)
1/2 tsp. vanilla extact
1/4 c. cold, unsalted butter-cubed


1/2 c. sugar
2 tbl. cornstarch
3 tbl. cold water
3 tbl. apple juice
1 1/2 pounds strawberries, washed, stemmed, and halved

Preheat oven to 375 F. To make the curst, place the almonds, sugar, flour, and vanilla in a food processer, process until the almonds are coarsely ground.
Add the butter cubes and process for a few seconds or until the mixture is clumped together.  Press the mixture into the bottom and edges of your pie dish to form a crust- let this all cool until the mixture firms up.

To make your filling, place the sugar and the cornstarch into a medium saucepan and stir to combine.
Then stir in your water and apple juice until the mixture is smooth.
Add the strawberries and  stir to coat them thoroughly-
Bring your mixture to a simmer and cook for about five minutes over medium - to high heat- keep stirring and watch for the mixture until it all thickens (jam - preserves style).
Immediately pour your filling onto your crust in your pie tin, and spread it out evenly.
Bake on the 375 degrees f. for about 25 minutes-or until the pie has 'set'.
This needs to cool for 1 hour, and then also be refrigerated for 2-3 hours before serving. 

I thought it tasted really good, but on the healthy side of good- Zok did not like it, which is also a indicator of this.
As far as a gluten free- high protein dish goes, this one is great.
Also as you might notice Zok put in raspberries and blueberries as well.


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