It all started earlier today. A few of my boy friends are coming over tonight, and I like to bake things when people come over because it lets me try out recipes and then not have to eat all of the final product. This is a project that requires about two sticks of butter, so I'd rather feed some of it to other people so I don't have to eat all two sticks of butter on my own. Or with Alex's help. To tell you the truth, two sticks of butter are the last thing we need.
I wanted to make a pie or some sort of tart, but didn't have any ideas. We don't have enough pecans to make a pecan pie, we don't have any rum to make a liquor pie, and I didn't have any ideas at all. I scrolled through my 'recently starred' items in Google Reader and found Deb's recipe over at Smitten Kitchen for a whole lemon tart. I have a whole lemon, I think!
I didn't have a whole lemon. But it was too late. My mind was made up. I wanted to make a 'pat in the pan' crust, some version of the crust I use for lemon bars. I looked at Deb's recommended crust, her 'great unshrinkable tart crust' and you know what? It's the same as the crust I use for lemon bars, but with more sugar. I followed her baking directions, and it worked out. Deliciously.
Gluten-free almond tart crust
3/4 c rice flour mix
3/4 c almond flour
1/3 c powdered sugar
pinch of salt
1/2 t xanthan gum (scant)
1 stick cold butter
Pulse the dry ingredients together in the food processor, then cut up the butter and add that. Pulse until butter is about the size of peas. Beat the egg, and add while the processor is running. Keep mixing until the dough starts to come together. Pat the crust into a tart pan, prick all over with a fork, and freeze for half an hour or so. Preheat the oven to 375. Lightly grease the shiny side of a piece of foil, and press it down on top of the crust and over the edges. Bake 25 minutes. Take off the foil and fill as you would like, then bake again. If the edges get too brown, cover them with foil, but even dark brown the crust is still delicious and perfect.