I cried because I was so thankful that my son appreciated my efforts in the kitchen. I cried because gluten free sweets could be just as good as the sweets from the glutenous olden days. I cried because I knew that all was not lost. I mean, I can’t tell at all! And I cried. It was unusual for me to go to such lengths to make dessert on a weeknight…there are many steps involved…but my heart swelled when my teenage son told me, Y ou’re getting really good at this gluten free baking stuff, Mom. When poured into the crisp, buttery tart shell, it makes your mouth sing. It’s sweet, tart and truly luscious (and very difficult not to eat right out of the bowl). I used her tart crust recipe from her cookbook last night to make this gluten-free lemon tart with raspberries, made with the lemons that were overflowing from my produce bin. Karen helped me restore my confidence in the kitchen, she demystified some of the new flours and ingredients that are used in gluten free baking, and gave me tons of inspirational and unique recipes to try (her cottage cheese muffins with hickory-smoked bacon and chives are to die for…seriously). And it also can be rolled out and cut into shortbread cookies that taste exactly like my Nana’s recipe! One of my favorites is her sweet tart crust that tastes exactly like the tart crust that I used for my frangipane tart each Thanksgiving. The photography is amazing…and so are the recipes. IT WAS! Blackbird Bakery Gluten-Free is the work of Karen Morgan, who operated an online bakery and blog by that same name. On a trip to Anthropologie, I discovered a gorgeous little cookbook that I almost didn’t pick up because obviously something that beautiful couldn’t possible be gluten free. Except it was. What’s more, I certainly never thought I’d be able to pull off a beautiful and delicious dessert like this Gluten-Free Lemon Tart with Raspberries! WHO ARE YOUR GLUTEN-FREE HEROES? I cried for hot apple cider doughnuts fresh from the fryer. I cried for crisp apple pie from Bloomingcamp Ranch. I cried for Girl Scout Cookies (even though I don’t really love them all that much). I cried for the frangipane tart that we had each Thanksgiving. I cried for my favorite boxed spice cake that I ate every year on my birthday. I cried for my Nana’s pancakes and shortbread cookies that would never cross my lips again. There was a time after my diagnoses with Celiac Disease where I was certain– certain–that good sweets were behind me. Gluten Free Lemon Tart with Raspberries | Jump to Recipe
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