Rhubarb and Strawberry Tart with Mascarpone Whipped Cream

In this recipe from Katie Button, chef/owner of Asheville’s Cúrate and Nightbell restaurants, using a combination of sorghum flour and rice flour is the secret to a tender, slightly nutty-tasting pastry crust that no one will ever guess is gluten-free. Both ingredients are widely available in supermarkets that sell a variety of grains and gluten-free flours. Look for superfine sorghum flour; the less fine version will create a pastry that is somewhat grainier—though still delicious.