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Recipe Hack of the Week //

Raspberry Meringue Tart 

this recipe was inspired by an article in Gourmet Traveller, March 2011. Recipe by Lisa Featherby. Photo by Ben Dearnley.


When it comes to looking at food magazines when you are gluten-free, there is nothing more frustrating than gazing at all those gorgeous images, wishing you could have what you see, but think that you can't. Well, those days are over!

Below is a recipe that I saw in Gourmet Traveller (the very beautiful Australian foodie magazine)and transformed into to gluten-free; all I had to do was use my Pie & Pasta Blend in place of the regular flour to make it happen. The original recipe did call for Rhubarb, but I remember that I wasn't able to find any, so I had not choice but to omit it here. Which makes me sad, because I really love the tang of fresh rhubarb.

Ingredients //

1 bag (340g.) Pie & Pasta Blend

½ cup confectioner’s sugar

14 (196g.) tablespoons unsalted butter, diced and cold

2 egg yolks

2 eggs

sweet short crust //

1. In a stand mixer with the paddle attachment, combine the Pie & Pasta Blend with the confectioner’s sugar and mix until combined.

2. Add the diced butter and mix on the lowest setting until the mixture looks like damp cornmeal.

3. Add the 2 egg yolks and eggs and turn the mixer on high. Mix until the dough is very thick and sticking to the sides of the bowl and is clinging to the paddle, about 1 -2 minutes.

4. Dust your counter with glutinous rice flour. Using a plastic pastry scraper, turn the dough out onto a glutinous rice flour. Moving quickly, knead the dough into a smooth ball, cover with cellophane and refrigerate overnight for the best results.


the next day //

1. Preheat oven to 425°F.

2. Remove the dough from the fridge. Using a bench knife, dived the dough in half.

3. Knead each half of the dough on a counter dusted with glutinous rice flour. The dough may start out as very hard and somewhat crumbly, but will become pliable very quickly.

4. Combine the tow halves and knead to combine.

5. Roll the dough no thinner than 1/4" thick and large enough fit into a 9-inch spring form pan with enough overhang to line the 2-inch sides.

6. Line the dough with parchment paper to cover the dough and have a 1-inch overhang.

7. Cover the parchment with pie weights.

8. Place the springform pan on a cookie sheet and bake for 10 minutes.

9. Remove the pan from the oven and remove the pie weights by lifting them out with the parchment. Reserve the pie weights.

10. Whisk 1 egg with 1/4 teaspoon sea salt and 1 teaspoon water.

11. Using a pastry brush, brush the tart crust with the egg mixture.

12. Return to the oven on the cookie sheet to seal the crust; bake for 7 minutes more.

13. Remove the crust from the oven and allow to cool on the cookie sheet.

14. Reduce oven temperature to 350°F.

Ingredients // frangipani filling

1 ½ cups almond flour

1 ½ sticks (12 tablespoons) unsalted butter

½ cup granulated sugar

pinch of kosher salt

1 whole egg

1 egg yolk

2 tablespoons good cognac

1. In a stand mixer with the paddle attachment, cream the butter and the sugar together until very smooth.

2. Add the almond meal and mix just until combined. Scrape down the sides of the bowl as necessary. Add the kosher salt, the egg and the egg yolk. Scrape down the sides of the bowl. Mix until smooth.

3. Scrape down the sides of the bowl. Add the cognac; mix until smooth.

4. Pour the frangipane into the tart crust. Smooth and level with an off-set spatula.

5. Bake the frangipane for 10-15 minutes at 350°F and it’s just set.

6. Remove from the oven and then carefully remove the tart from the pan. Allow to cool completely on a wire rack.

7. While you wait for the tart to cool, make the raspberry compote.

Ingredients // raspberry compote

2 pints fresh raspberries

juice + zest of 1 lemon

½ cup sugar

pinch kosher salt

1. Pour the sugar into a large saucepan. Add the lemon juice and stir so all the sugar is wet. Turn the heat on low and heat until the sugar is melted.

2. Add the raspberries and then the zest and a pinch of kosher salt.

3. Heat over low heat for 15 minutes, stirring occasionally. 

4. Remove the fruit with a slotted spoon, then heat the syrup down for 10 minutes; it should be thick but not gelatinous. You want the syrup to run slowly in the pan.

5. Add the fruit back to the syrup after it has cooled.

6. Spoon the raspberries over the baked frangipane.

Now make the Italian meringue.

Ingredients // italian meringue

2 egg whites

pinch cream of tartar

½ cup sugar

¼ cup water

1. Combine the sugar with the water in a saucepan and heat over medium heat until the sugar dissolves. If any sugar granules stick to the side of the pan, use a pastry brush or wooden spoon to release them from the pan.

2. Heat to the soft-ball stage or 239°F. In the meantime, when the syrup is almost to temperature, whip the egg whites with the cream of tarter with a mixer with the whisk attachment, until soft peaks form.

3. Between the side of the bowl and the whisk, slowly pour the syrup into the egg whites in a thin steady stream, whisking non-stop until the egg whites have cooled and are very thick, about 10 minutes.

Transfer the meringue to a pastry bag fitted with a star tip. Pipe the meringue in rosettes over the raspberry compote.

Serves 8

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