Gluten is found in many staple foods which are eaten in the Western world. These include wheat and other grains such as barley and rye, and in foods or drinks derived from them. Over the last few years, more and more people are becoming intolerant to gluten, and we are proud to offer our customers at The Berry Farm products that are gluten free. We also have several dishes on our menu that don’t contain gluten.
There are many different disorders relating to gluten intolerance, with one of the worst being Coeliac Disease, which makes the immune system react abnormally to gluten. For more information head to Coeliac Australia - http://www.coeliac.org.au/.
One of our favourite customers runs a blog called The Gluten Free Hart. Tara and her daughter both have Coeliac Disease. The blog features some great recipes and ideas for those of us who can't have anything gluten, so if you love all things gluten free then be sure to check it out!
Some of her recipes also feature some Berry Farm produce. Here is one using our Blackberry & Orange Jam...yum!
Blackberry & Orange Frangipane Tart
125g cold butter, chopped into 2cm cubes
100g pure gluten free icing sugar
250g plain gluten free flour
2 egg yolks
1 to 2 tablespoons ice cold water
100g butter, room temperature
70g caster sugar
1 teaspoon vanilla
100g almond meal
1 cup of Berry Farm Blackberry & Orange jam
In a food processor pulse the butter, icing sugar and flour together a few times so it resembles bread crumbs. Pulse in the yolks, so the pastry begins to come together, you will need a little more liquid, so add in a tablespoon of cold water and pulse again. The pastry will slowly form a ball. It may be tempting to add more water but don't, unless after about 30 seconds the pastry still hasn't come together.
Turn out onto your bench and form into a 2cm thick disc. Wrap in glad wrap and refrigerate for at least 30 minutes. At this stage the pastry can be refrigerated for up to one week.
Before rolling out your pastry, pre-heat your oven to 180 degrees Celsius.
Roll the pastry out between two pieces of baking paper to 3mm thick. Carefully turn into loose bottom 22cm round tart tin. Press the pastry carefully, into the fluted edges of your tin and trim off the excess. Place in the freezer for 10 minutes to harden.
Place a piece of baking paper on the top of the prepared tart base and fill with baking beads/pie weights or beans. Rice will also do. Bake for 10 minutes then carefully remove the baking paper and beans. Return pastry case to the oven for 5-8 minutes to become golden. Remove from oven.
To prepare the frangipane topping pulse all ingredients together in the food processor until combined.
Spread the jam onto the baked pastry. Dollop the almond frangipane mixture on top of the jam and roughly smooth out over the top. It doesn't matter if a few bits of jam show through, as the mixture will spread a little.
Bake for 20-25 minutes until golden. Allow to cool and serve with cream.
The Berry Farm