Raisin Tart

Source: Jody Hoag, Celiac List

2 1/2 cups raisins (soak hot water) drain

1 cup sugar

2 1/2 Tbsp fresh lemon rind

5 Tbsp lemon juice

2 eggs slighly beaten

2 1/2 gluten free rice cereal crushed

Mix other ingriedents together,pour on bottom crust and seal with top crust.Bake 450o oven...then 350 30-40 min(check to not burn)

Bottom Crust:

1 1/2 cups brown rice flour

3/4 cup tapicoa flour

1 tsp salt or less(opt)

1 tsp xanthum gum

Cut into flour mix with pastry blender, 3/4 cup butter. Blend in small bowl then add to flour, butter mixture: 1 egg, 1Tbsp lemon juice and 2 Tbsp cold water.

Use tapicoa starch tpo sprinkle onto waxed paper,then roll out ball of dough.I put another sheet of wax paper on top of the dough and it worked fine.Roll out  thin.