Food for the (Gluten Intolerant) Soul

Ingredients:
For the Dough:

• 420g plain flour or gluten-free flour (3 cups)
• 2.5 teaspoons baking powder
• 100g sugar (½ cup)
• 150g butter
• 1 large egg
• 3 tablespoons milk or orange juice

For the Filling:

• 1kg frozen summer berries, defrosted and strained
• 50-100g sugar (½ cup, adjust based on desired sweetness)
• 4 tablespoons smooth jam

Preparation:

1. Prepare the Berries: Defrost and strain the berries over a sieve to remove excess liquid. Mix with 4 tablespoons of sugar and set aside. Heat the jam until smooth and free of lumps.
2. Make the Dough: Preheat the oven to 160°C (gas mark 3). In a food processor or large mixer bowl, combine the sugar and butter. Add the egg and milk, and process until combined. Add the flour and baking powder, and mix until a uniform dough forms. Do not over-process.
3. Assemble the Tart: Use ⅔ of the dough to line the bottom and 2 cm up the sides of a tart or pie mold. Spread the smooth jam evenly over the dough base.
4. Add the Berries: Strain the berries again to ensure they are not too watery, then pour them over the jam layer and spread evenly.
5. Top and Bake: Crumble the remaining ⅓ of the dough over the berry mixture. Bake for about 1 hour, or until the top is golden and the berries are bubbling.
6. Cool and Serve: Let the tart cool in the mold before slicing. Serve warm or at room temperature. Enjoy!