Crust:
1 cup gluten-free all purpose flour
1 cup blanched almond flour
1 teaspoon almond extract
1/2 cup monk fruit or stevia granules (can also use coconut sugar)
1 teaspoon sea salt
10 tablespoons unsalted butter or ghee, cold, diced into 1/2" cubes
1 tablespoon almond milk, cold
Filling
1 pound fresh organic strawberries (washed and quartered)
3 tablespoons monk fruit or stevia granules (can also use coconut sugar)
2 tablespoons arrowroot
1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
1 teaspoon lemon juice
1 teaspoon almond extract
2 tablespoons sliced almonds
Preheat the oven to 350°F.
Crust:
Whisk together the gluten-free all-purpose flour, almond flour, monk fruit, and sea salt in a mixing bowl. Work the cold, diced butter into the flour between your fingers until the mixture has the consistency of sand. Add the almond milk and almond extract and mix with a fork until a wet, crumbly dough is formed.
Press 2/3 of the dough into a 4 1/4" x 13 3/4" rectangular tart pan, starting at the bottom and working the dough up the sides. Reserve the remaining dough for the topping. Chill the tart dough in the pan and the remaining 1/3 for the topping for 30 minutes.
Filling:
Toss together the strawberries, monk fruit, arrowroot, vanilla seeds (or extract), almond extract, and lemon juice in a bowl and let rest at room temperature while the dough chills. Fill the tart crust with the strawberry mixture and crumble the reserved dough on top. Sprinkle with the sliced almonds. Place the tart on a baking sheet to catch any butter that seeps out during baking. Bake for 45 to 50 minutes until it's golden brown. Remove it from the oven and let it cool before slicing. Store in the refrigerator, well wrapped, for several days. Does well in the freezer too.
Serves 8-10
