Ingredients
Instructions
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1.
In a blender, on high speed combine first 5 ingredients until smooth. Set aside
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2.
CRUST
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3.
In a large bowl combine dry ingredients. Cut in the butter until the whole mixture has a rough, crumbly texture leaving a few larger pieces of butter
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4.
In a separate bowl, whisk the eggs, maple syrup, lemon zest, and water. Add to the flour mixture and stir until the dough comes together
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5.
Shape the dough into a disc, wrap it and chill for just 20 minutes
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6.
Line your counter with parchment paper dust with gluten free flour and place dough on top, then sprinkle with some more flour. Roll out into a circle to fit your tart. Press the pastry onto the bottom and up the sides of a 9-inch tart pan with removable bottom
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7.
Pour the filling into the crust. Bake for 30 minutes at 350 F
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8.
Remove the pie from the oven and cool on a wire rack. Refrigerate overnight before serving
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