Designer Fruit Tart
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Wild Berry Tart
Now that you survived this challenge, what words of wisdom do you have to share?
Gluten-free can be tasty! We were gathering with family over the 4th. A niece of ours feels better without gluten in her life, so we used almond flour, coconut flour, coconut sugar and butter to make the tart’s crust. It baked in a 350-degree oven for 20 minutes and emerged golden brown. Once cooled, we spread a vanilla custard (also cooled) and topped with wild raspberries from the farmers’ market.
Tell us about how you added a Wisconsin twist.
Eggs, milk and butter were all local. The local, wild raspberries were, however, the star.
How did you do?