Strawberry-Thyme Tarts

For those that shall be moderately disturbed to take a undercover agent at gluten-free pastries, these little tarts are the supreme location to starting up. “At any time when I absorb pastries, I’ll in most cases mix unrefined cane sugar in a wonderful blender to construct a finer texture—something closer to powdered sugar than natty-lovely cane sugar,” blogger Emma Galloway says. “This helps to evenly distribute it sooner or later of the dough, and you are left with a noteworthy nicer texture and glimpse in the stop product.” Slideshow: More Pie & Tart Recipes