Gluten-Free Berry Tart
For a recent celebration, I made my berry tart again—this time with more crisp pictures from my awesome new camera!—and it continues to be a favorite. I’ve learned that the gluten-free tart crust is definitely easier to make consistently the right consistency (heh) using the food processor rather than the mixer. It’s easier to notice the transition from crumbly to sticky with the food processor, whereas the mixer makes a tougher crust if you let it mix just a tad too long (which is not at all difficult to do). Though really whichever implement I use to make the crust, either for the berry tart or the citrus one, people have gone back for seconds!
Gorgeous!