If you picked wild blackberries, that you are sure weren't sprayed with pesticides at any point, you could skip the washing but I would still wash them. Where a gluten-free rustic blackberry tart may not look as formed or pretty as a pie or a traditional gluten-free tart, they are still quite lovely and they don't require as much work with the crust.ĭo I need to wash blackberries before I use them? A rustic gluten-free tart is the same thing except you don't bake it in a pie pan and you don't have to worry about how it looks. A regular gluten-free tart looks like a pie but it's not as deep (and it doesn't have as much filling). You can use almost any type of fruit with a regular gluten-free tart or gluten-free rustic tart. This gluten-free rustic blackberry tart has been a favorite for many years and I'm super happy to share the recipe and some tips with you. Why doesn't my gluten-free pie crust look like your pie crust?Įvery summer my family picks tons of blackberries and freezes them for fall baking.Can I use a pre-made gluten-free pie crust?.Do I need to wash blackberries before I use them?.TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.Available in large supermarkets and in natural-foods stores. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat.MAKE AHEAD TIP: Prepare crust through Step 1 wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.Shortly before serving, melt jam in a small saucepan over low heat brush over the berries.Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack.Reduce oven temperature to 350☏ and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.Sprinkle with the remaining 1 teaspoon sugar. Blend the reserved egg white and 1 tablespoon water with a fork brush lightly over the tart rim.Fold the border up and over the filling, pleating as necessary.Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl spoon over the almond mixture.Spread the almond mixture over the pastry, leaving a 2-inch border all around.Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick.Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender process until the almonds are ground.Bake until light golden and fragrant, about 5 minutes. Preheat oven to 425☏ Line a baking sheet with parchment paper or foil and coat with cooking spray.Wrap in plastic wrap and refrigerate for at least 1 hour.Form the dough into a ball, then flatten into a disk.Turn the dough out onto a lightly floured surface and knead several times.(Add a little water if the dough seems too dry.) Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together.Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
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