Old-Fashioned Strawberry Tart
Makes 9½-inch tart
Free From gluten and all top 8 allergens
This beautiful tart disappears in only a few hours at my house; it’s that good. Nobody would ever guess it’s gluten-free and allergy-friendly. Look for small sweet fresh strawberries at your local farmers’ market and use fresh squeezed orange juice for the biggest burst of flavor. To make sure every last bit of the juicy filling makes it into your tart, I highly recommend using a rubber spatula when transferring the sauce and jam.
Shortbread Tart Crust
1 1/2 cups my Basic Gluten-Free Flour Mix, or Authentic Foods GF Classical Blend
¼ cup + 2 tbsp confectioners’ sugar
¾ tsp xanthan gum
⅛ tsp salt
10 tbsp dairy-free soy-free vegetable shortening
1-2 tbsp orange juice (see instructions)
5 cups hulled/de-stemmed strawberries, 1 cup sliced, 4 cups halved
½ cup granulated sugar
1½ tbsp cornstarch
1 tbsp orange juice
¾ tsp unflavored gelatin or vegan gel
1 tsp pure vanilla extract
¼ cup plus 1 tbsp strawberry jam, divided
1 Preheat the oven to 350°F. Lightly grease a 9½-inch tart pan with removable bottom.
2. In bowl of a stand mixer with paddle attachment, sift together flour mix, confectioners’ sugar, xanthan gum, and salt. Add shortening (be very exact about this measurement) in tablespoon-sized pieces. Mix on medium speed to create a coarse meal, about 1 minute.
3. Add orange juice (1 tablespoon if using classic vegetable shortening, 2 tablespoons with palm shortening) and mix until dough begins to ball in the center, about 20 seconds. It should be the texture of soft new play dough.
4. Turn out dough onto a sheet of parchment or waxed paper and form into a ball. Top with another sheet of parchment or waxed paper, flatten into a disk and roll out to make a ¼-inch thick circle, 1 inch wider than your tart pan.
5. Remove top sheet of paper, flip crust into prepared tart pan and press down with the palm of your hand. Gently peel off remaining sheet of paper and finish pressing in dough, patching the sides or any breakages as necessary. Trim by running a rolling pin over top of the tart pan. Prick dough with a fork 8 times.
6. Bake crust for 20 minutes, or until set and very lightly golden. If it puffs up while baking, prick crust a couple more times. Let cool on a wire rack.
7. While crust is cooling, make strawberry sauce for filling. Puree 1 cup sliced strawberries in a blender until liquefied. Add granulated sugar, cornstarch, 1 tablespoon orange juice, gelatin and salt, and puree until smooth.
8. Transfer strawberry sauce to a small saucepan and stir in vanilla. Bring to a boil over medium heat while stirring continuously with a wooden spoon. Reduce heat to low, cook and stir for 1 minute, or until thickened like pudding. Transfer to a bowl and let cool to lukewarm (not cold), stirring a few times to help the process.
9. Warm jam over low heat in a small saucepan or in the microwave, stirring vigorously to thin. Using a pastry brush spread a thin layer of the jam on crust bottom. Chill crust in refrigerator for 10 minutes.
10. Gently combine 4 cups halved strawberries with remaining strawberry jam in a large bowl. Add lukewarm strawberry sauce and lightly toss until the strawberries are well-coated. Transfer filling to the cooled tart crust, evenly distributing strawberries.
11. Chill in refrigerator for 2 hours before serving. This pie is best served the day of, but it is also excellent the next day. Optionally, top each slice with your whipped topping of choice.
Old-Fashioned Strawberry Tart © 2014 by Cybele Pascal
This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine
Split Roast Chicken with French Herbs, Fennel and Baby Potatoes
Makes 4 servings
Gluten Free and From From the Top 8 Allergens
Splitting a chicken encourages even roasting and beautiful presentation. This French bistro classic makes the most of spring herbs, delectable fennel, tiny potatoes, and shallots. Bon Appetit!
2 medium bulbs fennel, ends removed, rinsed and cut into 8 wedges each
1 pound baby potatoes, new potatoes (halved) or fingerling potatoes (halved lengthwise)
3 shallots, peeled and quartered lengthwise
4 tbsp olive oil, divided
½ tsp salt, plus additional for chicken
¼ tsp freshly ground black pepper, plus additional for chicken
3 tbsp chopped fresh tarragon, divided
1 3½ – 4 pound chicken
Juice and zest of 1 lemon
2 tbsp chopped fresh basil
1 tbsp chopped fresh thyme
½ cup dry white wine
1. Preheat oven to 400°F.
2. Combine fennel, potatoes, shallots, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon tarragon in a large bowl. Transfer vegetables with seasoning to a roasting pan. Top with a roasting rack.
3. Rinse and pat chicken dry. Split chicken down the backbone with a sharp knife or kitchen shears. Flip and use the palm of your hand to press down firmly on the breastbone, to flatten. Beginning at the tail end, separate, but do not remove, the skin from the breast.
4. In a small bowl, combine lemon zest, 2 tablespoons tarragon, basil and thyme. Use fingers to spread and massage zest-herb mixture under chicken skin. Use toothpicks to secure the skin at the tail end, if needed.
5. Place chicken cavity side up on rack over vegetables. Season liberally with salt and pepper (about ¼ teaspoon each). Combine lemon juice with wine and pour over chicken.
6. Roast chicken and vegetables for 15 minutes. Remove from oven and flip chicken using tongs. Baste chicken with pan juices then brush with 1 tablespoon olive oil and season with more salt and pepper (about ⅛ teaspoon each). Return to oven and roast 15 minutes more.
7. Reduce oven temperature to 325°F. Bake chicken and vegetables for 1 hour, undisturbed, until skin is crispy, juices run clear when pricked with a skewer and an instant thermometer reads 185°F when inserted into the thickest part of the chicken.
8. Remove chicken from oven and let rest 10 minutes before carving. Serve with roasted vegetables and top with pan juices.
Split Roast Chicken with French Herbs, Fennel and Baby Potatoes © 2014 by Cybele Pascal
This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine
Gluten-Free and Free From the Top 8 Allergens
This versatile and flavorful Latin American dish literally translates to “grilled meat”. We like it cooked medium-rare and served with my Grilled Corn and Avocado Salad (recipe coming) or cooked medium for soft tacos (see note below).
For tender results, look for flap steak in Latino markets or request it from your butcher. As an alternate, skirt steak is an excellent thin cut that comes in strips, which marinate easily and are perfect for searing over the barbecue.
4 garlic cloves
1 jalapeno or serrano chili pepper, roughly chopped
½ cup firmly-packed fresh cilantro leaves
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
½ tsp salt, plus additional as needed
freshly ground black pepper
¼ cup fresh-squeezed lime juice (2 limes)
¼ cup fresh-squeezed orange juice (1 orange)
2 tbsp apple cider vinegar
1 tsp honey
½ cup olive oil
2 lbs flap steak or skirt steak
1. For the marinade, turn food processor on and drop in garlic then chili pepper to finely chop. Turn processor off, add cilantro and pulse a few times until chopped. Add cumin, oregano, chili powder, ½ teaspoon salt and a few turns of pepper and turn processor on. With machine running pour in juices, vinegar and honey. Slowly add oil in a steady stream until pureed.
2. Put steak in a shallow ceramic or glass baking dish. Add marinade and turn steak to evenly coat on all sides. Cover and refrigerate 1-8 hours.
3. Heat grill to high and brush grates with oil.
4. Remove meat from marinade letting excess drip off. Lightly season both sides of meat with salt and pepper. Grill 3-4 minutes per side, lid closed, for medium rare. A thermometer inserted horizontally into the steak should read 140ºF and it will have a deep pink center. For medium, cook 1-2 minutes more, lid closed, to obtain a light pink center.
5. Remove meat to a cutting board and let rest 5 minutes. Thinly slice against the grain.
Soft Tacos: Heat 12 gluten-free soft corn tortillas on grill, 30 seconds per side. Double up tortillas on 6 plates and top with cooked Carne Asada strips. Garnish with condiments of choice, such as minced white onion, dairy-free cheese alternative shreds, pico de gallo or salsa, shredded lettuce, guacamole or diced avocado and coarsely chopped cilantro. Serve with lime wedges.
Carne Asada © 2014 by Cybele Pascal
This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine