Blueberry Cheese Tart

In search of a dessert that used up a crust I had in the freezer, and some blueberries in the fridge. Just needed the ricotta cheese. I added some lemon extract and zest to the filling because I love lemon and blueberry together.

I used a long rectangular pan to create mine but you can use a round one if that is what you have. I just enjoy the rectangular pan as I can cut it across into bars; easy to eat with fingers if you cut your bar in half to make two squares. Plus it looks awesome…. blueberry ricotta tart

 

This time I used a redi-made gf pie crust my sister had bought; it made two crusts and she only used one so we froze it; thawed it for this tart and it worked great; similar texture to my standard gf pie crust. Or use the cookie crust below. Yeap; that’s a bit of extra custard I baked with blueberries; it was really tasty even minus a crust.

Notes; you can leave out the lemon extract if you don’t want that flavor. I use King Arthur’s basic gf flour blend when I make a homemade crust, the one that is just flours, no xanthan in it. I used blueberries but I am sure you could make this with raspberries or a mixture of the two.

The ricotta was in a 15 ounce container so I have a little leftover. Might make a tiny bit of dip for crackers. Or maybe an egg custard for breakfast tomorrow…hmmm.


Ricotta Blueberry Tart

Cookie crust:

1 cup brown rice blend

1 tsp. xanthan gum

¼ cup sugar

5 Tbsp. cold butter cut into 10 pieces or more

1 tsp. vanilla extract

1-2 tsp. water

Mix the dry ingredients in stand mixer bowl.  Add the butter, mix until fine like sand.  Add extract and water. Blend briefly.  Spray pan with cooking spray.  Sprinkle in the mixture into the pan and spread evenly. Press lightly in with your hands. DO not press too hard or it becomes way too firm.

 

Or, roll out that glutino crust and fit into your pan; trim off extra crust. Fill.

Filling:

12 ounces of ricotta cheese, whole milk is best but any will do.

3 eggs

2/3 cup sugar

1 tsp. vanilla extract

½ tsp. lemon extract

2 Tbsp. cornstarch

Pinch sea salt

1 1/4 cup fresh or frozen blueberries

1 tsp. lemon rind grated

Mix ricotta with eggs and rest of ingredients except fruit; can use same bowl with your stand mixer.  Carefully pour into the tart crust. Top with the berries. If you have too much liquid filling as I did: pour rest into a small low casserole and top with ¼  cup more of the berries; bake that small pan about 25-30 minutes. Bonus treat!

Bake tart 50 min at 375 degrees. It should be fairly firm in the center.  Let cool before slicing.  You can sprinkle it with powdered sugar if desired. I was so eager to try it I totally forgot to do this! Enjoy.

GF Flour blend (if you want to make it yourself)

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

Rhubarb Peach Pie, Yeap…It’s Doable!

 

Generally, my rhubarb is done long before I see fresh peaches in my neck of the woods. Not that I actually live in the woods. Just happen to like that idiom and it fits.  I think the peaches I bought at Bechdolt’s Orchard were imported from the Carolinas and it is the end of picking my rhubarb but they came together beautifully in this lush pie.  I was kinda curious how these two fruits would taste in one pie: in one phrase: lush and delicate. It is a version of my rhubarb custard pie.

It goes together rather quickly especially if you have a stand mixer and had leftover crumbs in the fridge as I did. Suggest you use a  potato peeler to cut the skin off the peaches and sliced them on the thin side. Saves the effort of hot water bath poaching which is kinda hot; you will only need 3-4 peaches depending on their size.

This pie is for all the pie lovers who love a fat slice of juicy homemade pie!

Rhubarb Peach Custard Pie

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Mix dry crust ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and lemon juice.  Mix briefly until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.  Then roll out and put on the parchment lined pan; put back in the fridge while you prepare the filling.

Filling:

4 cups chopped rhubarb (use 3 if your pan is 9 inch)

2 cups fresh peaches, sliced and sprinkled with 1 Tbsp. fresh lemon juice

2/3 cup sugar

¼ cup tapioca flour

¼ tsp. cinnamon

Sprinkle nutmeg

Zest of ½ a lemon, optional

Mix all dry ingredients; pour over fruit and stir up and pour carefully into crust that you rolled out and placed into a 9 or 10 inch pie pan.   Top with the following custard mixture you beat in a small mixing bowl:

2 eggs. 1/3 cup whole milk, ¼ tsp. almond extract.

Then top with crumbs:

In stand mixer: ¾ cup brown rice flour mix, ½ cup sugar, ½ tsp. xanthan gum and 1/3 cup cold butter cut into six chunks. Mix until the butter is in fine crumbs well blended with the dry ingredients. I use about half a batch of crumbs on top of my crumb pies; you can use as much or as little as you like. Don’t press on them; just lightly sprinkle over top of fruit mixture.

Bake at 375 degrees for about 55 to 60 minutes; should be bubbling and lightly browned. Let cool and set for at least 2 hours before cutting.

rhubarb peach pie just out of oven

rhubarb peach pie sliceBrown Rice Flour Mix (same as King Arthur basic gf blend you can buy at Giant)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Pavlova: A Symphony of Delish!

My sister Elaine makes this dessert all the time. It is a specialty of hers. I think it is her go to company dessert when nothing else comes to mind. When she first described it I was not impressed. I wasn’t even looking forward to it at our family dinner party she throws every summer when I come up to visit. So I was surprised when I bit into my slice of it. Clearly this is a case of the results being far more than a simple sum of the ingredients. It is light, sweet, airy, fruity and basically melted in my mouth. I have had it at her house many times and have made it a few times myself. It is easy to construct and it can be varied in the fruit topping.

The old school classic topping is fresh passion fruit. Elaine mostly serves it with sliced fresh strawberries, perfection! It is decent with blueberries too. I once used a mixture of ripe summer fruits; peach, nectarine, blueberries, mango and kiwi. That was really memorable. Ripe local strawberries would be super tasty too. Go with what is ripe and flavorful when you are shopping for fruit. I used blueberries and raspberries for this latest version but you decide what works for you. No canned fruit though, only fresh will do.

My sister got the recipe from Food network – a 1999 recipe. It is naturally GF so no one will ask where the wheat is! Don’t leave out the red wine vinegar; totally necessary.

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Slice today; sorry it is on a paper plate but it  was luscious!

Pavlova

Ingredients:

1/2 cup egg whites at room temp (about 4-5 eggs)

1/8 tsp. cream of tartar

1/8 tsp. salt

1 cup granulated sugar

1 1/2 tsp. cornstarch

1 Tablespoon red wine vinegar

1/2 tsp. vanilla extract

1 1/4 cups heavy cream

2 T light brown sugar packed or white sugar

1 pt. fresh strawberries for top, sliced and 1 cup fresh blueberries

or 3-4 oz fresh raspberries and half a pint of blueberries

or 2 sliced ripe peaches and some raspberries or blueberries

DIRECTIONS:

Preheat oven to 350 degrees

In a mixer fitted with a whisk attachment whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar and vanilla and continue whipping until stiff, smooth and glossy, about 7-8 minutes more.

On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a 9 inch circle in diameter. Line the sheet pan with the parchment, pencil side down (you should be able to see the circle). Spoon the egg whites in the circle, using the back of the spoon to smooth the top and sides of the disk. Make it high rather than wide; it will settle after baking. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and slightly cracked on the top and the surface is highly browned to the color of a latte coffee, about 45 minutes more. Turn off the oven, prop open the oven door, and let it cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar (sometimes I use white sugar) until stiff. spoon it in the center of the cooled pavlova and spread out to within 1/2 inch of the edge, arrange the slices of strawberry in the middle. Sprinkle the blueberries around the edge of the strawberries. To serve, slice into wedges with a serrated knife.

So make a pavlova and make everyone happy; it is beautiful to look at and even better to eat. Enjoy!

Originally published July 2014. Recipe slightly changed, minor editing to text.

Rhubarb Crisp For Dessert…or Breakfast.

It’s still rhubarb season, at least at my house and garden! The last three desserts I made were this recipe. It was super easy and super yummy. I swear it tasted like there were cherries in there! My brain can hardly believe I never made rhubarb crisp; make apple crisp all the time in the fall and winter…so glad I tried it this spring. Hence, my sharing of this tasty quick dessert with you.  Makes a yummy breakfast too!

It keeps about 3 days depending on humidity. I have a glass baking dish with a plastic lid for keeping things fresh; works great.

Notes; any gf flour blend will do, I use King Arthur blend.  You can use sliced or slivered almonds. Or no nuts! Tried it with both nuts and I prefer walnuts.  I think the walnuts add a hint of cherry flavor to the result. But great with no nuts too…

Rhubarb Crisp

Ingredients

Fruit layer

4-5 cups rhubarb cut into ½ inch bits (I do 5 cups)

¾ cup sugar (could use up to a cup if you like it sweeter)

¼ cup tapioca starch (or cornstarch if you chose)

3/4 tsp. cinnamon

Topping

½ cup gf flour blend

1 cup gf oats (not quick ones!)

½ cup brown sugar

½ tsp. cinnamon

¼ cup brown sugar, not packed

¼ cup butter, cold

½ cup walnuts (optional)

DIRECTIONS:

Heat oven to 350 degrees. Spray inside of 8×12 glass baking dish; any dish roughly that size will do. In a large mixing bowl dump all the dry ingredients; sugar, starch and cinnamon. Mix a bit; add rhubarb, mix well. Dump into baking dish.

Dump all dry ingredients left except nuts into bowl of stand mixer, blend briefly. Add butter which you have cut up into about 12 or more tiny bits; a few cuts with a knife do it quick. Blend a minute or so until you can’t see the butter. Add nuts. Pour over the rhubarb. Bake on middle shelf for 35 to 40 minutes; the thicker the layer of fruit is the longer it takes; you want it bubbling and the top lightly browned. Let cool at least 15 or 20 minutes.  Great with vanilla ice cream or plain Greek yogurt on top. Store with a tight lid on top. Enjoy! rhubarb crisp in dish

Chocolate Chip Banana Nut Muffins

I love trying new versions of things; a few years ago I cam up with this magical idea: I combined my chocolate chip muffins with my classic banana nut muffins.  Muffin heaven is here and I baked this afternoon so there are a couple in my muffin jar for snacks!  The rest go in the freezer to stay fresh for a sweet chocolatety banana muffin treat.

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goodbyes and choco chip banana nut muffins 012

They are perfect in texture, moisture and totally yummy. I put a streusel topping on them but a good measure of it fell off; do try to press it in firmly, I guess I wasn’t firm enough!  They are good even without the streusel topping if you like less on top, could instead sprinkle with chunky sugar for a nice finished appearance.  And if you only have one kind of chocolate chips I am sure they will still be fantastic. I just loved the contrast of big dark chips with small semi-sweet ones.

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Chocolate Chip Banana Nut Muffins

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

3/4 c packed ripe mashed banana

½ c coarsely chopped walnuts

¼ cup mini chocolate chips

¼ cup dark chocolate chips

2 lg eggs beaten

½ c milk plus 2 tbsp extra if you use coconut sugar, 1 or 2 percent

½ c canola oil

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Topping

½ cup oats

¼ cup brown sugar

2 tbsp. almond flour

½ tsp. cinnamon

2 tbsp. butter

Mix topping dry ingredients, rub butter in with your fingertips.

Or just use 1/3-1/2 cup gf oats sprinkled on top; this lower calorie topping is my go to these days.

 

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Muffin directions:

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes about 16 or 17 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl.

Add bananas and walnuts; stir to coat them with dry mix, then add the chocolate and stir briefly.

Combine milk and oil.  Add liquids and the two eggs to bowl. Stir on low until well blended.

Fill muffin pans 2/3 full.  Sprinkle with topping and press in carefully if you do the streusal. Bake 20-24 min until golden brown. Do not overbake or they get dry.  Remove from oven and let cool 2-3 min before gently turning them out from the pans to cool on a rack. I use a butter knife to release them by running it around the edge once before tipping them out. They freeze well for up to 3 weeks.  They keep in my ceramic muffin/cookie jar for a few days. muffins 001

Brown Rice Flour Mix *same as King Arthur’s GF flour blend
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Note: This muffin recipe is my version of the muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.

Post originally put up by me in 2015, minor changes to text.

Jam and Almond Tart

European jam tarts.  Heard of them. Never had a taste of one. Have a lot of jam/jellies so I thought it was the right time to give it a whirl. I also had some almond paste, just a bit but it proved enough to make a touch of frangipane filling.  I think you could leave out the frangipane part but why? It definitely adds to the flavor of the finished tart. Honestly it felt like I got it from a really high-end bakery.  Gluten free too.

Yes, I know of the famous British Bakewell  Tart, this is sort of the reverse of that: with more of a tart and less of a cake result – next time I crave jam I may well try my hand at a Bakewell  Tart.  It is sort of like jam topped with a rich thin cake.  Stay tuned!

There are just a few simple steps to this; if you want the jam or jelly sweeter you can cook it down a bit with a half cup of sugar added. I did do that but honestly, I think it was not really necessary. Once it was thickened I put it in a new bowl and chilled it in my freezer as it was too darn hot! Extra work. Next time, just gonna stir up the jam and go with it.

Angie’s Almond and Jam Tart

Crust:

1 c. and 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 egg, room temp

2 tsp. lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal. Add the egg and juice; blend until it clumps into a ball. Chill in fridge for 15 minutes.  Roll out  between plastic sheets or wax paper and lay in pan: press onto the sides of a 9 inch tart pan with removable bottom. Set in fridge to cool while you make the filling to 1 1/3 cup fruit jam/jelly; I used homemade red currant jelly

2-3 Tbsp. almond paste

½ cup sugar

¼ cup gf flour

½ tsp. almond extract

2 ¼ ounces sliced almonds

 

Directions:

Make crust; chill.  Stir up jam/jelly.  Put the almond paste, sugar, extract, and flour in a food processor; mix until well blended. Sprinkle over crust. Glop on the jam and smear around with a large spoon or butter knife. Sprinkle with the sliced almonds.  Bake at 375 degrees for about 40 minutes; until the crust is lightly browned.  Cool at least an hour before slicing. Great  with a dollop of whipped cream or plain yogurt. Stores for about 2 days (tightly covered) – if it lasts that long… Enjoy!

jam tart slice

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

 

 

Rhubarb Frangipane Pie: Almond Sugar Filling to Keep it Sweet

Got another great but uncommon rhubarb pie recipe.  This time I used a simple almond filling; called frangipane. It’s is just a sweet layer under the rhubarb but it’s quick to make and blends in: you won’t really notice the frangipane but its flavor will be delish  when you bite into this luscious pie.  This is easy to make even though it has several steps.  Keeper recipe!

The GF crust will work for any pie you wish and the sugared topping is a great look and a crunchy sweet treat.  This is one of the few two crust pies I do and I have to say the top crust was very flaky and tasty.

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Angie’s GF Rhubarb Frangipane Pie

Crust:

2 ¼ c brown rice flour mix (at bottom of recipe)

¼ cup sweet rice flour

2 Tbsp. granulated sugar

1 tsp xanthan gum

1/2 tsp salt

12 Tbsp. cold butter cut into 6 chunks

2 large eggs

4 tsp fresh orange or lemon juice

Directions: Spray 9 or 10 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into two equal balls with your hands. Put each on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust balls some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.  I now use a rectangle of medium thick plastic; fold it in half and roll out the pie dough between the layers; works much better than wax paper.

Frangipane Filling:

2/3 cup almond meal

1/3 c sugar

6 tbsp. butter at room temp

1 large egg

1/2 tsp. almond extract

1 tbsp. rice flour

1/4 tsp cinnamon

Mix the almond meal and sugar in your stand mixer on low, add the butter, cream well, use spatula to make sure the butter gets down and fully integrated into the mixture and then add egg and almond extract, mix and add the flour and cinnamon.

Rhubarb filling:

5 cups cut up fresh rhubarb

3 tbsp. tapioca flour

¼ tsp. salt

Zest of one orange (optional)

2 tbsp. sugar

1 or 2 tsp. of milk to brush on for a glaze

Raw sugar to sprinkle on top

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In large bowl: place rhubarb, add tapioca flour, salt, plain sugar and orange zest. Stir with spoon to coat.

Assembling the pie:

Heat oven to 425 degrees.

Roll out one pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! I use a pie bag my sister gave me; works fantastically with gf crusts. Peel off one side of wax paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.

Spread frangipane filling on the bottom of the crust.  Fill with dry rhubarb mix.  Roll out the other pie crust. Place gently on top of pie, crimp around edges. Cut a few vent slits in the top crust. Brush top crust carefully with milk, sprinkle heavily with raw sugar.

Place on baking sheet to catch drips (I have a pie drip pan I love!)  Bake 20 mi, rotate it half way through so the back and front are the same level of golden. Lower heat to 350 degrees.  Bake for 30-40 min until crust is golden and you can see the filling bubbling.  Cool on rack for at least 1-2 hours before serving.  Enjoy!rhubarb frangipane pie 001

Brown Rice Flour Mix (same as King Arthur Basic Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This recipe is a blending of one I found on splendidtable.org with my favorite crust recipe out of Annalise Roberts cookbooks with my own small changes to create a pie to my taste buds happiness.

Originally posted spring of 2016, no changes to recipe, minor updates to text.