Bursting with Flavor: Berry Tart Pie - A Sweet Delight!

Directions

1. Set your oven to 375°F (190°C) to warm up.
2. Mix together 1½ cups gluten-free all-purpose flour, ½ cup almond flour, ¼ cup sugar, and ¼ teaspoon salt in a big bowl. Drop in the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture looks like coarse meal.
3. Beat one egg with 1 teaspoon vanilla in a small bowl. Pour this into the flour mixture and mix until a dough comes together. If it feels dry, add 1 tablespoon cold water.
4. Turn the dough out onto a surface dusted with gluten-free flour, knead briefly to combine, then roll it into a circle big enough for your tart pan.
5. Grease a tart pan that has a removable bottom. Move the rolled dough into the pan and press it into the bottom and up the sides, cutting off any extra dough.
6. In a separate bowl, toss 4 cups mixed berries with ½ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and the zest of 1 lemon until well coated.
7. Spoon the berry mixture into the crust and spread it into an even layer.
8. Set the tart pan on a baking sheet to catch any overflow and bake for 40 to 45 minutes, until the crust turns golden and the filling bubbles.
9. As the tart bakes, make the glaze: warm ¼ cup berry jam and 1 tablespoon water in a small saucepan over low heat, stirring until smooth and runny.
10. Take the tart out of the oven and let it rest a few minutes. Glaze the top by brushing berry jam mixture over the berries.
11. Let the tart cool fully before cutting and serving. For a chilled dessert, refrigerate for a couple of hours.