Gluten Free Maple Ginger Butternut Squash Tart
Easy to follow gluten free maple ginger butternut squash tart recipe.
Ingredients
- For Crust:
- 1 cup almond flour
- ¾ cup Bob's Red Mill Gluten Free 1 to 1 Flour Blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- ¼ teaspoon salt
- 3 tablespoons whipping cream
- ½ cup butter cold
- For Filling:
- 1 14 ounce can organic butternut squash puree I like this vs roasting butternut because the texture is so smooth
- 3 large eggs
- ⅓ cup grade B maple syrup
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- ½ cup whipping cream
- optional: candied ginger pieces
Instructions
- Preheat the oven to 350 degrees.
- Spray a tart pan with coconut oil.
- In a large bowl, add crust ingredients. Use a pastry cutter to blend.
- Mix well with your hands.
- Put dough into tart pan and press down along the edges to form the crust along the bottom and the walls of the tart pan.
- In a medium bowl, add all wet ingredients and mix well.
- Bake the crust for 10 minutes.
- Remove from the oven and pour the filling in to the tart pan.
- Bake for 20 minutes or until firm in the middle.
- Remove and allow to cool.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 433kcalCarbohydrates: 38gProtein: 9gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 123mgSodium: 224mgFiber: 3gSugar: 10g
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.