Now, nearing 7 p.m., the sun is still high and the windows are open, and I'm making a tart. Something about summer fruits always make me want tarts.
Rough amounts (tweak as needed):
For the crust, 2 oz sugar, 4 oz butter (or sunflower spread), 6 oz GF flour blend (I use Dove Farms), one yolk, and 2-3 T ice water. I mix all that with a fork, then smush it into the bottom of a spring-form pan.
Bake it at 350 (F (about 175 C) until it's just golden and not still soft in the middle (15 minutes or so? Done, in other words).
After it comes out of the oven, let it cool whilst you cook up a quick custard for the top. Whisk together two egg yolks, 3-4 T sugar, 1/4 cup soya cream substitute (or single cream if you can), and a dash of nutmeg). Cook it slowly over medium-low heat, til thick, then spread over shortbread crust.
Top with fresh sliced strawberries or any fruit of your choice.