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.

Crust

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

Filling

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. 

*Notes
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.