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Strawberry Country Tart

Strawberry season is achingly short so make every single dessert you can with them while they are in season.


1 1/2 cups whole wheat pastry flour
generous pinch sea salt
2 teaspoon baking powder
generous pinch cinnamon
1/3 cup avocado oil
spring or filtered water


1 quart strawberries, rinsed well, stemmed, quartered
2 tablespoons arrowroot powder
generous pinch sea salt
2 tablespoons avocado oil
4 tablespoons brown rice syrup
grated zest of 1 lemon
Suzanne's Specialties Strawberry Nectar, for glazing

Preheat oven to 350 degrees and line a baking sheet or pizza tin with parchment.

Prepare the pastry by whisking flour, salt, baking powder and cinnamon in a mixing bowl. Cut oil into flour mixture, using a fork or a pastry cutter, to achieve the texture of wet sand. Slowly add water, mixing until dough gathers into a soft, pliable ball, not too sticky or too dry. Knead 3-4 times just to gather. Wrap in plastic and set aside.

Prepare filling by combining strawberries with arrowroot, sea salt, oil, rice syrup and lemon zest. Mix well, folding gently to coat all ingredients. Set aside.

Roll dough between two sheets of parchment to create a large round disk, about 1/8-inch thick. Spoon filling onto dough, leaving about 2 inches of dough exposed around the perimeter. Fold and pinch the edges of the dough up over the filling, leaving the center exposed, creating an open-faced circular, homestyle tart (known as a galette). Transfer tart to baking sheet and bake until crust is golden and firm and fruit is tender and bubbling, 35-40 minutes. (If the crust seems to be browning too quickly, simply cover loosely with foil for 10-15 minutes.)

Remove tart from oven and transfer to a wire rack. Place about 1/2-cup brown rice syrup in a small saucepan and cook over high heat until it foams. Spoon glaze evenly over the outer crust. Allow to stand for 10 minutes before slicing into wedges.

Makes 8-10 servings. 


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