Gluten free Strawberry Croustade with Almond Pecan Crust

Crust
1/3 cup pecans chopped finely in food processor

2/3 cup slivered toasted almonds (set aside after toasting at 345 degrees
for 5 minutes
*
1 cup gluten free flour (I used Domata).
*
1/4 cup sugar
*
1/2 teaspoon salt
*
7 tablespoons chilled unsalted butter (cut into 1/2 inch cubes)
*
2 eggs
*
2 tablespoons honey


Crust: In a bowl combine, pecans, flour, sugar and salt. Cut in butter using pastry cutter until mixture resembles coarse meal. Add eggs and honey and stir until dough forms. Gather dough into ball and place it on wax paper. Place wax paper on top of dough ball and flatten into a disk. Wrap in plastic and cool in refrigerator for 30 minutes. (The dough can be made 1 day ahead. Let stand at room temperature for 10 minutes to soften slightly before rolling out.)

Strawberry filling

1-2 cups of fresh or frozen strawberries
(If using frozen strawberries, defrost at room temperature before using or in a bowl of warm water for quicker thawing. If you use this method, thawed strawberries need to dry out before putting in sugar mixture.

1 1/2 tablespoons of gluten free flour

1 tablespoon sugar

1/2 teaspoon cinnamon

Mix ingredients together in a bowl and set aside.


Preheat oven to 375 F. Roll out dough disk between 2 floured sheets of parchment paper to 9-inch round. Remove top sheet of additional flour as necessary. Remove top sheet of parchment. Sprinkle dough evenly with 1/2 cup chopped roasted almonds. Replace parchment atop crust and roll to 11-inch round, embedding nuts into dough. Invert crust and parchment onto heavy baking sheet, nut side down. Remove top sheet of parchment. *No parchment paper should remain on dough or go into the oven.

Place strawberries in the center of the dough. Fold up the side with tucking the edge of the dough under. Bake for 20 minutes or until dough is golden brown.