Yield: 8-10 Slices
- 150 grams (5 cups) Erewhon Crispy Brown Rice Gluten Free cereal
- 90 grams (6 tablespoons) butter
- 1 tablespoon canola oil
- 3 tablespoons water
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 90 grams (6 tablespoons) butter, softened
- 85 grams (2/3 cup) Bob’s Red Mill Almond Meal
- 85 grams (2/3 cup) confectioners sugar
- 1/8 teaspoon salt
- 7 grams (1 tablespoon) cornstarch
- 1 egg
- 1/2 pound container of strawberries, with the tops removed and cut into 1/4 inch slices
- 1/2 cup (2 big scoops from a jar) jelly
1. Preheat the oven to 410 degrees.
2. Use a food processor to turn the cereal into cereal crumbs, you want something that feels like sand.
3. In a large oven-proof bowl, combine the butter, oil, sugar, water and salt. When the oven is hot, place this bowl in the oven for about 15 minutes, you want the butter to be bubbling and starting to brown.
4. While that cooks, make the frangipane. In the bowl of a stand mixer, beat the softened butter until light and fluffy. Add almond meal, confectioners sugar, salt, and cornstarch. Mix thoroughly, scraping down the sides of the bowl. Beat in the egg until you have a smooth mixture.
5. When the butter starts to brown, remove the bowl from the oven and reduce the oven temperature to 375 degrees Fahrenheit. Carefully stir the cereal crumbs into the bowl. THE BOWL IS HOT! USE AN OVEN MITT TO HOLD ONTO IT!
6. Pour the buttery cereal into a 9-inch round or similarly sized rectangular tart pan. Once it is cool enough to handle, press it into the bottom of the pan and then firmly up the sides. Be firm and quick – if you don’t press it firmly, your sides will crumble.
7. Pour the frangipane into the tart crust a little at a time and spread it around. Dropping teaspoonfuls of filling spaced out will result in less crust being mixed in than dumping all the filling in the center.
8. Bake for 25 minutes – until the frangipane is golden. And let cool completely.
9. Arrange strawberries in rows on top of the tart. Melt the jelly in the microwave and spoon it over the strawberries. Depending on how hot you got the jelly, it might not cover the whole tart (my jelly was pretty much liquid). It is ok if you need a little more or a little less.
10. Let the tart stand for about 20 minutes so the jelly can firm back up.
Source: Mary Fran of Frannycakes
Mary Fran Wiley's blog Frannycakes is a popular spot for delectable gluten free baked goodies and recipes. She participated in our Whole Grain Brunch incorporating an Attune Foods cereal, Bob’s Red Mill product and baked up this Strawberry Frangipane Tart with Brown with Brown Butter Brown Rice Crust.