-
1
Place the flours, cornstarch and sugar into the bowl of a food processor.
-
2
Pulse briefly to combine.
-
3
Add butter and pulse until the mixture resembles fine bread crumbs (dont overprocess at this stage).
-
4
Add egg and pulse until just combined.
-
5
Turn the mixture out onto a lightly rice-floured surface and knead a couple of times until it comes together in one smooth ball.
-
6
Flatten to a disc, cover with plastic wrap and refrigerate for 30 minutes.
-
7
Combine strawberries, lemon zest, thyme and maple syrup in a bowl.
-
8
Preheat oven to 350.
-
9
Grease a large baking tray or line with parchment paper.
-
10
Divide the pastry into 8 equal portions, rolling each into a ball.
-
11
Lightly dust a sheet of parchment paper with fine white rice flour and roll out one piece of pastry into a circle, about 3 millimeters thick.
-
12
Carefully transfer to the tray.
-
13
Spread approximately 1 tablespoon of almond meal in the center of the pastry, leaving a 2-centimeter border around the edge.
-
14
Arrange approximately 1/4 cup strawberry filling in the center of the disc.
-
15
Pull up the sides of the pastry, enclosing the fruit filling.
-
16
Repeat with the remaining pieces of pastry and filling.
-
17
Brush the tops of the pastry with a little milk and freeze the tray for 10 minutes to firm up before baking for 30 to 35 minutes, or until lovely and golden.
-
18
Remove from the oven and serve either hot or at room temperature.
-
19
These are best eaten within about an hour of baking, before the pastry softens too much.
