Strawberry Tartlet

Recipe makes 1 tartlet.

In a mixer or food processor, combine almond flour, tapioca starch, salt and almond extract. Mix to combine. While the mixer/food processor is mixing on medium speed, slowly drizzle in the grapeseed oil a little at a time. The dough should now be made up of small beads. Turn the speed up to a high setting and slowly add the ice water a little at a time. The dough should form one large lump.

Lightly oil one cupcake slot on your cupcake pan. Press the tart dough into the pan firmly and form the sides of the crust so that it’s taller than the cupcake pan. Refrigerate for at least two hours.

Preheat your oven to 350 F. Once the tart crust is firm and chilled, place the strawberry slices into the crust in layers, drizzling honey between layers and all around the slices. Cover with tin foil carefully and bake for 30 minutes. Remove the tin foil and bake an additional 10-15 minutes, until the tart crust is golden brown and the filling is sizzling.

Allow the tart to cool at least 30 minutes (this is the hardest part). As long as your muffin pan was oiled, it shouldn’t be too difficult to get the thing out. You can literally wiggle and rotate the top of the tart crust around and it will lift right out. Serve on a special plate!