The X - Files: Baking with Xanthan Gum (Lemon Berry Tart)

You may (or may not) have been wondering to yourselves, "whatever became of the second half of the Ricotta Pastry?" Well, the answer is: it became a delicious Lemon Berry Tart! This recipe I found in my trusty Betty Crocker Cookbook and was the original impetus for my search for a new GF pie crust. The picture looked too yummy to pass up and the GF results met my expectations and then some. A few pieces of advice. 1) Add salt to the crust (I even added to the recipe I included with the Kringle post), otherwise the crust hasn't much flavor. 2) If you refigerate your pie, let the crust reach room temperature before serving. This will make serving and enjoying considerably easier.

Lemon Berry Tart

• 1/2 Ricotta Pastry
• 1/2 cup lemon curd
• 8 ounces cream cheese (softened)
• 3 cup mixed berries or other sliced fruit.

Follow instructions for Ricotta Pastry in Kringle post and create one baked pie crust. Cool completely. Mix together lemon curd and cream cheese. Spread over crust. Lick mixers, they will be delicious, while refrigerating crust and lemon mixture one hour. Arrange berries on lemon mixture and serve.