Gluten free pastry can be, ahem, challenging but not impossible - I reserve that category for croissants. I had another disastrous experiment with making croissants this morning - think leaden weapons that sunk to the bottom of stomach and churned there....
My Recipe for gluten free pastry is here: if you are in Europe and able to access Valpiform mix patissiere: this makes the best gluten free pastry. [I've even made a passable version of croissants with it.]
This sweet pastry freezes well and it is so much easier to handle if you make individual tarts. I always roll it out between two silpats and the rice flour I use is self binding which definitely helps. Simply halve and pit the plums and slice: bake until soft and juicy. Serve warm, in this case with plum ice cream.
Tuesday 29 January 2008
Gluten free Plum Tart
