Fruity Winter Tart

Well, this is my winter dessert Chopped blog post (Food Network show)…. I have some fresh cranberries, two almost ripe pears, one ripe apple, leftover crumb pie topping and slivered almonds.  What to make? I didn’t have a recipe that suited those specific ingredients so I threw together this pretty tart with the three fruits for a filling and a very easy topping.  Cranberries are good for you and they add a sparkling flavor to the apple/pear mix.

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This turned out quite good, there is a crisp cookie crust covered with a mixture of sweetened fruits and a crumb and almond topping.  We had slices of it still warm with a scoop of vanilla ice cream tonight; perfect. Someone had seconds! I restrained myself.  Besides, I had a bigger slice of tart. And yes, the person having seconds, he does not need to avoid wheat but this tart made him want more!

This is a simple recipe; toss the fruit with sugar and flour.  And it looks like it came from the bakery.  If you make this tart I promise you no one will even believe it is GF.  They will just beg for seconds or thirds! I can’t wait to bake it again.

Note: we ate the rest of it today, still got but I think it is at best optimal flavor while still slightly warm.  I plan to try variations on it using other fruits; maybe blueberries instead of cranberries.  But it turned out great for a first time ever recipe.

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Winter Fruit Tart

Start by making a gf cookie crust and the crumb topping.

Cookie crust

Place the following in a stand mixer bowl and combine

1 cup GF flour (recipe below)

¼ cup granulated sugar

1 tsp xanthan gum

½ tsp cinnamon

Mix well, add 5 tbsp cold butter, cut into 6-7 chunks.  Mix on low until the butter is just crumbs blended in.

Add 1 tsp. vanilla extract and 1 tbsp water.  Blend well.

Pour into a ten inch tart pan that was sprayed with cooking spray.  Spread it up the sides ½ an inch.  Press gently in so it is a cohesive crust but do not press really hard or it will be like concrete when you finish baking it!

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

You will use a heaping ½ cup of the crumbs. Put the rest in a tightly sealing glass container and store in the fridge for your next pie/tart. It should keep for several weeks.

Almond Topping: mix well

½ cup crumb topping

¼ cup slivered almonds

Heat the oven to 375 degrees while you make the filling.


1 baking apple

2 nearly ripe Bartlett pears

1 cup raw cranberries

½ cup sugar

1 ½ tbsp. gf flour mix

¼ tsp. cinnamon

Peel, core and slice thinly the cooking apple and core/slice the two pears, put in a mixing bowl with the washed cranberries.  Be sure to pick over the cranberries and remove any soft or iffy ones.  Add the sugar, flour and cinnamon, mix with a spoon to coat the fruit.

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Pour into the crust.  Sprinkle the tart with the almond crumb topping.  Place in the oven and bake 40-45 minutes or until bubbly, lightly browned and a fork goes through the apple slices easily.  Cool at least 20 minutes.  Serve warm or cold.  Enjoy!

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Brown Rice Flour Mix
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

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