GLUTEN FREE BERRY TART RECIPES

Steps:

• For the crust:
• Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
• With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
• Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
• Dough should be moist and easy to roll.
• Roll dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of parchment paper.
• Transfer to a parchment paper lined baking sheet that has an edge that's at least 1/2" high. Having a baking sheet with an edge will prevent the juices from running into your oven and burning.
• For the filling:
• In a large mixing bowl, combine blackberries, sugar, flour and lemon juice; spoon over pastry to within 2 -3 inches of edge to leave room for folding.
• Fold pie crust edge over the filling, leaving the center uncovered.
• Brush the folded part of the pie crust with beaten egg then sprinkle the edges with turbinado sugar.
• Bake 50-55 minutes or until crust is golden brown and filling is bubbly.
• Serve with vanilla ice cream or whipped cream