![]() Corn flour is naturally gluten free, but this recipe uses all-purpose flour so it’s not a gluten free recipe. Well worth the effort in tracking down the ingredient. It gives a slight summer corn flavor to the crust as well as a delightful crispness to the crust that works so well with the jammy sweet berry filling. But if you can track down the corn flour (available at upscale and natural grocery stores as well as online) it’s well worth it. If you can’t find corn flour, just substitute in 1/2 cup (70 g) more all-purpose flour. The addition of corn flour (not cornmeal, not cornstarch and not masa harina which is corn flour with lime water added to it) is kind of unique to this tart. But paired with the blueberries and strawberries as a filling, the entire dessert just screams summertime delight.īerry Tart with Blueberries, Strawberries and a Crisp Corn Crust It’s worth tracking down just to make this crust. It’s naturally gluten free (though this crust has all-purpose flour in it so this recipe is NOT gluten free) and has a subtle corn flavor as well as lends a nice crisp texture to the crust, one that you won’t get with just all-purpose. You can find it at upscale and natural grocery stores as well as online. This time I chose to add corn flour, which is basically a finer milled version of corn meal. ![]() Galettes and free form tarts like this usually have a higher ratio of crust to fruit filling so I’m always looking for ways to make the crust tastier. But that thicker crust for the galette also often means a tougher, less tender crust as well.īut this crust is fabulous to eat. All you need is a baking pan and some parchment paper as well, meaning pretty much anyone with an oven can make them. Even the most inexperienced baker can make them because the dough itself tends to be thicker and easier to work with than a more traditional pie or tart crust. The more rough and rustic, the more elegant they look when presented. They never need to look perfect, and in fact their rough overlapping crust on top is part of their rustic charm. They’re one of my favorite casual desserts to make. I’ve shared recipes for galettes and free form tarts before on this blog. But, as always, I’m usually left with berries that are one day away from being composted and that’s when I turn to making them into either a jam like my plum and strawberry jam or into a dessert like this berry tart with blueberries, strawberries and crisp corn crust. As it is, I try to buy one or two packages or bags at a time, knowing that I’d never go through it all if I bought to my heart’s content. If I didn’t hold myself back, I would buy barrelfuls of berries and stone fruit. I’ve said it before but Summer grocery shopping is always an exercise in restraint for me. This easy summer berry tart has juicy blueberries and strawberries wrapped in a free form crisp corn flour crust! ( Jump directly to the recipe.)
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