Old Fashioned Strawberry Tart



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)


Strawberry Filling

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

Pinch salt

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

Allergy Friendly Oven Fried Chicken



“Buttermilk” Oven-Fried Chicken


Serves 4 to 6

Free of: Gluten and all top allergens.

Oven-baked chicken is much lower in fat, but the skin never fully crisps like deep-fried chicken. The solution: remove the skin – cutting fat even further. This allows the chicken to better absorb the marinade, for the breading to adhere to the surface, and it creates a much better texture when served at room temperature or cold.


1 cup (250 mL) plain rice milk

1 1/2 tbsp lemon juice

2 garlic cloves, minced or crushed

1/2 tsp + big pinch salt, divided

freshly ground pepper

3 tbsp olive oil

3 pounds (1.5 kg) chicken parts – drumsticks, thighs and bone-in split breasts (cut in half crosswise), skin removed.

3 cups (710 mL) gluten-free corn flakes (such as Erewhon brand) or 1 cup gluten-free bread crumbs (I use Ener-G)

1/2 cup (120 mL) dairy-free, soy-free mozzarella cheese alternative (I use Daiya)

1/4 tsp cayenne pepper

1/4 cup (60 mL) dairy-free, soy-free buttery spread (I use Earth Balance), melted


1. In a large shallow dish whisk together rice milk, lemon juice, garlic, 1/2 tsp salt and a few turns of freshly ground pepper. Drizzle in oil, a little at a time, while whisking to combine.

2. Add chicken to rice milk mixture. Turn to coat. Cover tightly and refrigerate at least 4 hours or overnight.

3. Grind cornflakes into a fine crumb in a blender or food processor. Transfer crumbs to a wide shallow bowl.

4. Pulse cheese alternative in a blender or food processor until it’s the texture of grated Parmesan. Add the grated cheese alternative to the crumbs, as well as cayenne, big pinch of salt and a few turns of ground pepper. Toss to combine.

5. Arrange a rack on top of a large baking pan. Remove chicken from marinade, allowing excess to drip off, turn in crumb mixture to coat and place on rack. Repeat with all chicken pieces. Let chicken dry on rack for 15 minutes.

6. Preheat oven to 425° F. Arrange the chicken on a lightly greased baking pan. Drizzle with buttery spread. Bake 40-45 minutes or until golden and crispy. Serve hot or at room temperature.

“Buttermilk” Oven-Fried Chicken © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

Spring into Action! It’s Allergy Friendly Friday 4/12/13 and 4/19/13!


Happy Friday, Allergy-friendly Folks!

Hope everyone is enjoying these first weeks of spring. Has anyone found anything popping up in their produce section or farmer’s markets of note?  I’m waiting eagerly for asparagus and strawberries. I would like to make a plea to all you fabulous cooks out there that we SPRING into ACTION, and start cooking up an allergy-friendly new produce storm.


I will be in CHICAGO next weekend (Saturday and Sunday 20-21st), at the Gluten and Allergen-Free Expo giving out samples and COUPONS (yay!) for my Cybele’s Free-to-Eat Cookies, so for anyone in the greater Chicago area, please come visit me at booth #218!

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Thank you for contributing to the last Allergy-Friendly Friday!  Please post your allergy-friendly and/or gluten-free Spring recipes.  Or   Here are the recipe highlights from the last roundup. Remember, the featured  recipes are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday Badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.

Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.

Just remember:

  • Please link back to this post so your readers can find all the recipes. This is a sharing page.
  • Link to your recipe, not to your homepage.
  • Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
  • When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (cybele@cybelepascal.com)