tart

Pear Crumb Tart

This recipe I recently created is for all the pear lovers out there.  I know, I know, pears are under ripe one day and then rotting the next. They are tricky to catch just right.  But it’s worth the effort, if you enjoy the delicate flavor of a ripe pear.  I used Bartlett pears as that was what I had on hand plus they are quick to use because you can leave their skin on for this recipe.bartlett pears I am a fan of the bosc pear but you usually need to peel them.  They also might need to bake an extra five or ten minutes depending on how ripe they are. bosc pears

Only four or five good sized pears make this tart;  one more if they are on the small side. They should be somewhat firm but not hard; close to the eating state of ripeness.

I used a slight variation on my GF tart shell crust which is from Annalise Roberts’ book; Gluten-Free Baking Classics.  It is very easy; hand pressed into your tart pan.  I call this is a cookie crust; sweet and slightly crumbly, very yummy.

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Angie’s Pear Tart

Crust

1 cup brown rice flour mix

¼ cup sugar

1 tsp. xanthan gum

½ tsp. cinnamon

5 tbsp. cold unsalted butter, in 5 chunks

1/2 tsp. vanilla extract

½-1 tsp. water

Directions:

Mix the dry ingredients in a stand mixer, cut in the butter by mixing it at a med low speed until crumbly.  Add vanilla and mix well.  If it is really dry looking add the tsp. of water.  Press into the bottom and up the sides of your tart shell as evenly as you can make it.

For this recipe I use a 9 inch tart pan with a removable bottom.   I think any low pie pan or tart pan will work.  Bake it at 350 degrees for 10 minutes unless you have a bottom heat oven like I do; skip that step if you have a pizza oven.

Filling

4-5 ripe Bartlett pears, sliced – not thick or too thin

¼ cup sugar (1/3 cup if you like it more sweet)

1 tbsp. GF flour or 2 tbsp. instant tapioca (I prefer tapioca)

The grated peel of one small lemon

The juice of half that lemon

More directions: Slice the pears right into the mixing bowl, cutting out the center core and seeds. Pour or squeeze the fresh lemon juice over the fruit. Mix the sugar, peel and flour and sprinkle over the pears.   Turn them over with a big spoon and gently dump the mixture into the crust.   Spread it so there an no low spots or high areas. It doesn’t have to look perfect, slightly disarrayed is just fine. Make the crumb topping.

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 granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Final steps: Sprinkle lots of crumb topping all over your pears, don’t skimp! Bake 35-40 minutes until the pears are soft if pricked with a fork.  Do not over brown the crust. thanksgiving meal 013

Let cool before serving.

This tart might be just perfect with a scoop of vanilla ice cream on the side.  Pear heaven for those of us who crave their lush flavor! My dad adored pears – I guess that is where I get my love of them.  The cinnamon crust and the lemon add just a touch of complexity to the finished tart.

 

Brown Rice Flour Mix  Identical to King Arthur’s gf blend.
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Alsatian Apple Tart: New Classic at My House

I bought a few new gf cookbooks this past 6-7 months. I have been too busy to do much with my new one by Annalise G. Roberts; she wrote my favorite gf cookbook “Gluten-Free Baking Classics”. In “ The Heirloom Collection” she re-creates many classic recipes we all love but in a gluten free version. Eighteen cakes, thirteen muffins, scones and quick breads, sixteen cookies, twenty breads as well as eleven tarts. And some other misc. baked goods. SO many yummy looking things to bake. All gluten free. And knowing Annalise Roberts, all yummy!

She starts with a section on how to take a wheat flour based recipe and make it gluten free; very interesting: I have a few cherished recipes I would love to convert.  She is such a reliable and careful baker; all her recipes turn out exactly as promised. With so many great looking recipes and if you have any of her other cookbooks you will definitely want this one.

Anyway back to my tart: I was looking for an apple recipe that only needed 4 apples, cause that’s all I had and this tart caught my eye. I had everything but the heavy cream. So I procured a small container and I was good to go.

It was a very easy recipe; make the tart shell and while it pre-bakes, peel and slice the apples and mix up the custard. Arranging the apples took me 3-4 minutes and another 30 seconds to pour over the custard and carefully place it in my oven for a transformational baking. alsatian apple tart 002

This tart has a lovely texture; the apple slices are soft but held their shape and the custard is silky and subtle. The long baking makes the crust very crisp. No ice cream needed; this is perfect just by itself.

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After making this tart I noticed that this is the baked good featured on the back cover of the book; a place of honor for a fantastic apple treat. So freaking good; you must try it even if you use a wheat crust. Alsace-Lorraine is an area in Germany close to France; over the years it has been passed back and forth a few times. One of my ancestors is from this area so I was thrilled to find a recipe my great great grandmother might have baked!alsatian apple tart 004

Alsatian Apple Tart
6 large slices or 8 skinny ones

Crust:
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange, lemon juice, even lime juice works

Spray a nine – ten inch tart pan that has a 1 ½ inch side with cooking spray, set aside. I use a ceramic ten inch pan but if you have one of those tricky deep tart pans with a removable bottom that would work perfectly.

Mix dry ingredients in bowl of a 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 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.

Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! I like to sprinkle a bit of my flour mix on the crust as it gets thinner so it doesn’t stick to the pie bag/wax paper. Peel off one side of paper and place in the tart pan, be sure to center it. Remove other slice of wax paper. Crimp edges all around.
Bake at 375 for 15 minutes.

Filling:

4 medium-large sized apples, yellow delicious or fuji work well as they don’t squish down too much. I used Fuji; best use for them yet as I find they don’t squish like I want in pies.

Peel apples, quarter, cut out core, slice into 1/2 inch thick slices (8 for a medium apple)

Mix in a medium mixing bowl with:

6 tbsp. sugar
2 eggs; stir well
Add 1 cup heavy cream, 1 tbsp. milk, 1 tsp. vanilla extract, ¼ tsp. cinnamon.

Arrange the apple slices in the warm/hot tart shell, squash them close together. Pour the custard filling over the apples.

Bake in a preheated 375 degree oven for 50-55 minutes until the custard is set and the crust is light brown

Cool the pie at least 1 hour before serving. You can sprinkle the slices with confectioner’s sugar if you like to guild the lily; not really necessary though.

Brown Rice Flour Mix (same as King Arthur GF Flour mix)
2 c brown rice flour, finely ground
2/3 c potato starch (Not potato flour)
1/3 c tapioca flour

This recipe is from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics – The Heirloom Collection.

Apple Pear Tartlets: Terrific

Apples and pears go together delightfully and fall is the perfect time to indulge in baking them into tartlets for company. I love to make individual tarts because they make people feel so special when you each get your own tartlet. Use what ever kind of baking apples you have. Good choices are red Rome, Empire, Golden Delicious, but no to Fuji, Red Delicious or Gala apples. I got mine from an actual apple orchard (Bechdolts which is south of Hellertown, PA.) I like to buy their small basket of seconds which are cheaper and just as fresh as can be especially compared to grocery store apples. Plus the taste is the same as the fancy unblemished ones in the display baskets. Bosc pears are perfect for baking; great flavor and texture.

I used Annalise Robert’s crust recipe and flour mixture. I think this crust tastes terrific and has a wonderful texture.

2014-10-26 pasta tower 005These are simple tarts: no need to make them perfect looking. I used a fork to press around the crust before I lay the fruit in it. I cut out leaves from the leftover crust to make a sort of a top crust. The coarse sugar adds a certain eye apple and crunch. Enjoy!

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Rustic Pear Apple Tartlets

Crust:
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice

Spray 4 inch metal tart pans or 4 inch mini deep dish pie pans with cooking spray, dust with white rice flour. Set aside.

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 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.

Cut it into 4 balls and roll out each ball into a small pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in mini
pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Do again until you have 4 shells and use all the crumb leftovers to make a fifth tartlet crust. I actually do two of them side by side and turn them out onto the tartlet pans together. Repeat for other four shells.

Filling:

2 medium sized yellow delicious or other baking apples
1 large bosc pear

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Same for pear except you can leave the peel on if you like. Or peel! Mix in a large bowl with:

3 tbsp. granulated sugar (4 if you like it sweet)
1 tbsp. minute tapioca
1/4 tsp. cinnamon
A sprinkle of ground nutmeg.

Heap into tartlet shells. Top with a leaf cut out of the spare crust. Sprinkle with coarse sugar.

Bake 375 for 40-45 minutes until lightly browned. Cool before serving with a scoop of vanilla ice cream.
Brown Rice Flour Mix- (same as King Arthur gf flour blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour

Originally published October 2014.

Cranberry Apple Tartlets: Company Dessert!

Truth is I never was a fan of cranberries, sure I eat cranberry relish at Thanksgiving and maybe Christmas and sometimes I drink cranberry juice but that is about all I ever thought those little red fruits were good for. In this past year I have tried them in a few desserts and they have been spectacular – great flavor and color, yes they are rather tangy but with a little sugar they are perfect.

cranberries

If you only have a few apples and some cranberries you can make a really special dessert. I used my flat bottom tartlet pans to make these elegant little tarts; each one is a separate dessert which makes for a special look. My mom gave me two tart pans a few years ago and I use them all the time; each pan makes 4 tartlets.

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This is a simple recipe; toss the fruits with sugar and a touch of tapioca. If you don’t have tapioca use some cornstarch or rice flour mix. The individual tarts look like I bought them in a bakery. I tried them with bits of crust for a rustic topping and the crumb version which I liked a bit better in the flavor department so I went with that.

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I served them the other day and my guy pleaded for one to take home for breakfast. He does not need to eat gf but he loves a great dessert. Serve these tartlets and I promise you no one will even believe they are eating gluten free!

Angie’s Cranberry Apple Tartlets
Makes 5

Start by making some gf pie crust and the crumb topping. If you have leftover crumb topping in the fridge you are ahead of the game for making pies and tarts!

Crust:
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
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 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 while you prepare the filling.
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 less than a 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.

Heat the oven to 375 while you make the filling.

Filling
1 baking apple
1 1/2 cup raw cranberries
1/4 cup sugar
1 tbsp. granulated tapioca
1/4 tsp. cinnamon

Directions:
Peel, core, quarter and chop coarsely the cooking apple, put in a mixing bowl with the cranberries. Be sure to first wash and pick over the cranberries and remove any soft or iffy ones. Add the sugar, tapioca and cinnamon, mix with a spoon.

Roll out the crust into one big crust, lay it over the tart pans and use a knife to cut it into 4 pieces. Press, snip and fold to fit it into each of the small tart pans. Don’t make a big crust edge; not necessary, cut off excess dough. Re-roll the leftovers for a fifth tartlet.

Pour filling into the crusted tartlet pans. Sprinkle the tartlets with the crumb topping, I didn’t make a solid layer over the entire top; thicker in the middle. Place in the oven and bake 40-45 minutes or until bubbly and lightly browned. Cool at least 10 minutes. Serve warm or cold. Great with vanilla ice cream. Enjoy!

Brown Rice Flour Mix (Same as King Arthur gf flour mix)
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour

French Apple Tart: Ooh La La!

Fresh ripe apples are everywhere from supermarkets to the farmer’s markets and orchard stores. This French apple tart is an old favorite of mine, been making it for years. I have no idea where I got the original recipe from so I can’t give credit for it, I lost my copy and had to replicate it. Plus, I had to change it a bit to make it gluten free but it tastes just as good as before. The cinnamon and lemon topping are what makes it so tasty.

applesIt should be made with an apple that keeps its shape; Granny Smith is the best choice in that regard. But Golden Delicious also works fine. Don’t use one that goes all squishy like Empire or Macintosh. You only need 3 large apples or 4 small ones. It should give you about 6-8 slices of tart. Lesser amount of slices if your family is piggy, the full eight slices if they are not big dessert eaters.

french apple tart

I use my favorite GF tart shell crust which is from Annalise Roberts’ book; Gluten-Free Baking Classics. It is very easy; hand pressed into your tart pan. I would say that this is a cookie crust; sweet, buttery and shortbread in texture, very yummy.

I rarely have any of this tart left over for more than 24 hours. It is very popular with everyone. I like it for how easy it is to make, how handsome it looks and that I can throw it together quickly with only 3 apples and a lemon.

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Crust
1 cup brown rice flour mix
¼ cup sugar
1 tsp. xanthan gum
5 tbsp. cold unsalted butter, in 5 chunks
1 tsp. vanilla extract

Mix the dry ingredients in a stand mixer, cut in the butter by mixing it at a med low speed until crumbly. Add vanilla and mix well. If it is really dry looking add a tbsp. of water. I don’t often do that; when you press it lightly in the pan it does stick together enough. Press (not too hard) into the bottom and up the sides of your tart shell as evenly as you can make it.  Too hard and it gets a bit concrete-like in hardness.

For this recipe I use an extra large 10 inch tart pan. Mine is ceramic so it doesn’t have a removable bottom. Bake it at 350 degrees for 10 minutes. If you have a bottom heat oven like I do you can skip that step.

Filling
3 large Granny Smith apples; peeled, cored and sliced – not thick or too thin. If small use 4 and cut them each into eight slices
2-3 tbsp. sugar
1 tbsp. GF flour

Lay the apple slices in concentric circles in the tart pan over the crust. Mix the sugar and flour and sprinkle over the apples. Cover loosely with foil and bake 25-35 minutes until the apples are soft if pricked with a fork. Do not bake until they collapse; should still hold their shape.

While the tart is just finishing its baking make the topping.

Topping
In a small heavy sauce pan place
2 tbsp. sugar and 1 tbsp. cornstarch and mix them.
Add ¼ cup fresh lemon juice
1 tsp. lemon zest (grate the zest and then juice the lemon)
½ cup water
½ tsp. cinnamon
Cook over medium heat, stirring it constantly with a small whisk or a spoon, until it boils and seems thickened and is no longer opaque. This should take less then five minutes. Remove from heat and pour the hot gloppy topping carefully over the hot apple tart taking your time so you cover pretty much the entire surface of the apples.

Let cool before serving.

This tart is perfect with a scoop of vanilla ice cream on the side. Don’t put it on top or it will not look so nice because of the French cinnamon topping.

Brown Rice Flour Mix (for the crust) FYI: this is the same as King Arthur’s gf blend.
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour

Originally published in this blog in September 2014.  It is such a great recipe I knew I wanted to share it again this fall.