The Shabby Creek Cottage

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Gluten-Free Italian Strawberry Tart

Hello there, my Shabby Creek Cottage friends! It’s Laura, from Inspiration for Moms here to bring you another sweet, delicious dessert! Today we are talking strawberries. Why? For two reasons, the first being I absolutely love strawberries. (What’s not to love?!) The second, we are in peak strawberry season! Starting now in April through June is when you are going to find the best strawberries! Trust me, you are going to want the perfect berries to make this dessert.

Italian Strawberry Tart

Fresh strawberries take center stage in my Italian Strawberry Tart. Just to warn you, this is the kind of dessert that your family and friends are going to be begging you to make again and again. Once they get that first bite, there’s no going back! 😉

When you bite into this tart the texture resembles a coffee cake. It’s light and fluffy with sweet juicy pieces of strawberry mixed right in the middle. It’s perfezione! {That’s perfection in Italian.}

Speaking of strawberries, did you know they’re part of the rose family? Maybe that’s why they always smell as sweet as they taste! But besides their delicious taste, strawberries also contain high levels of nitrate. That means if you load up on strawberries before exercising you will have greater endurance and you will burn more calories! If you didn’t love strawberries before, I’m betting you do now! 😉

This tart would be a perfect dessert for any Spring dinner. Or if you really want to have fun, try eating a slice for breakfast! Just make sure it’s right before you head to the gym. {wink. wink}

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Gluten-Free Italian Strawberry Tart

Course Dessert
Cuisine American, Italian
Keyword gluten free italian strawberry tart, gluten free strawberry tart, italian strawberry tart, strawberry tart
Servings 10

Ingredients

  • 8- inch springform pan
  • 1 1/2 cups blanched almond flour or substitute with all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups strawberries hulled and cut in half
  • vanilla ice cream

Instructions

  1. Preheat your oven to 350 degrees.
  2. Lightly grease the 8-inch springform pan.
  3. In a medium bowl, combine the flour, baking powder, salt and cinnamon.
  4. In a sperate bowl, beat the butter and sugar. Add eggs and milk and beat until combined.
  5. Add the dry ingredients to the egg mixture and stir by hand just until moistened. You do not want to over mix.
  6. Spread the mixture into the bottom of the pan. Press strawberries halves deep into dough making a circular pattern of 2 to 3 rows.
  7. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean.
  8. Serve warm with a scoop of vanilla ice cream.

If you love strawberry desserts, you’ll want to check out my twist on the traditional banana split. I promise you, my Banana Split Dream Pie is a complete dream to make and eat! 

 

Or if you are looking for another gluten-free treat, my Chocolate Chip Cookie Ice Cream Sandwiches are pretty awesome too! 🙂

 

Alright friends, it’s now time for you to go grab some fresh strawberries and bake yourself a delicious treat. I’ll see you again in May!

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Recipe: Gluten-Free Italian Strawberry Tart

Prep Time: 20 minutes Cook Time: 30-35 minutes

Serves 10 / 231 calories per serving

Ingredients:

  • 8-inch springform pan
  • 1 1/2 cups blanched almond flour (or substitute with all purpose flour)
  • 1 1/2 teaspoons baking powder 
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups strawberries, hulled and cut in half
  • vanilla ice cream

Directions:

1) Preheat your oven to 350 degrees.

2) Lightly grease the 8-inch springform pan. 

3) In a medium bowl, combine the flour, baking powder, salt and cinnamon. 

4) In a sperate bowl, beat the butter and sugar. Add eggs and milk and beat until combined.

5) Add the dry ingredients to the egg mixture and stir by hand just until moistened. You do not want to over mix.

6) Spread the mixture into the bottom of the pan. Press strawberries halves deep into dough making a circular pattern of 2 to 3 rows. 

7) Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. 

Serve warm with a scoop of vanilla ice cream. 

Comments

  8. Jeanette says

    A friend of mine is on a Paleo diet. Do you think it would be possible to use coconut oil instead of butter to make it more acceptable to her needs?

    Reply

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