1¼cgluten free all-purpose flourspoon and level method
½teaspoonxanthan gumomit if your gf all-purpose flour contains this or guar gum
½cpowdered sugar
¼teaspoonkosher salt
10tablespooncold dairy free buttercut into small cubes
1largeegg
½teaspoonvanilla extract
Instructions
Lemon Curd Filling
In a medium-sized saucepan over medium heat, whisk the eggs, sugar, lemon zest, and lemon juice. Whisk constantly for 10-15 minutes until the lemon curd becomes thick and coats the back of a wooden spoon. The curd will continue to thicken as it cools and is refrigerated.
Remove from heat and immediately strain through a sieve or mesh strainer using a wooden spoon to push the curd through. Discard what is left in the strainer.
Then whisk in the butter a few cubes at a time.
Allow to cool to room temperature, then cover and refrigerate up to 4 days.
Tart Crust
In a large bowl, combine the flour, xanthan gum if needed, sugar, salt and butter with a pastry cutter or food processor.
Then add in the egg and vanilla extract and combine. The dough will be very workable and soft. Gather the dough into a ball.
Place dough on a large section of plastic wrap and flatten to form a small, thick disc. Wrap completely in plastic wrap and refrigerate for one hour or up to 4 days.
When ready to bake the tart, remove from the refrigerator and allow to sit on the counter for 15 minutes.
Preheat the oven to 375°F. Spray the inside of the tart pan with nonstick spray, Set aside.
On a slightly floured surface, roll the dough out into an 11-inch circle, and place tart into the 9-inch tart pan.
Gently push dough into flutes along the side of tart pan. Then trim off any excess dough.
With a fork gently stab the bottom of the crust to prevent the crust from bubbling and rising.
Cover the bottom and inside edges with a layer of parchment paper. Then add in either pie weights, dry rice or beans evenly to the bottom of the pie.
Transfer to the oven and bake for 20 minutes. Remove weights and parchment paper and return to the oven for 8-10 minutes more, until the sides are lightly golden brown.
Then transfer from the oven to a cooling rack and allow to cool completely; then spread the lemon curd evenly throughout the cavity and top with fruit.
Cover and refrigerate until ready to serve. Cut into small slices and serve. Cover and refrigerate any leftovers.