Please note I use Aussie tablespoon/teaspoon measures aka: 1 tablespoon = 20ml and 1 teaspoon = 5ml

 

 

5 Responses to “Gluten-free Kirsch Soaked Rhubarb and Blueberry Tart with Almond and Amaranth Pastry”

  1. April 2, 2013 at 8:58 pm

    This looks so delicious! I’ve tried and failed many times to make a good gluten free pastry that doesn’t crumble straight away so I can’t wait to give this recipe a go. I’ve also just purchased your book which has the most beautiful photos! X

  2. April 5, 2013 at 10:26 pm

    bonjour

    Je viens d’acheter votre livre .C’est un pur bonheur ,il est beau ,les recettes sont originales et on a envie de toutes les tester.
    Merci beaucoup!

  3. May 25, 2013 at 1:55 pm

    Hello! I know this is somewhat off-topic but I needed to ask.
    Does running a well-established website such as yours require a large amount of
    work? I’m brand new to operating a blog but I do write in my journal everyday. I’d like to start a blog so I can
    easily share my experience and thoughts online. Please let me know if you have any kind of ideas or tips for
    new aspiring bloggers. Thankyou!

    Also visit my site – Domenic

  4. Gem
    August 6, 2013 at 9:15 am

    Hi Katie,
    How long will this last for? If I make Friday, will be ok for Saturday night?
    Thanks so much,
    Gem

    • Katie
      August 8, 2013 at 10:09 pm

      Gem, I wouldn’t keep it for n=more than a day in the fridge.

Leave a Reply