Blueberry Tart 2.0; Cookie Crust

 

Well, still got a cast on right arm, no can roll out pie dough. So, great option   is a press in cookie crust make in stand mixer. Perfect fit in my blueberry tart, with almond crumble topping.  It was tender and held together well. It was not soggy. Best eaten within 24 hours if humid and hot.  Have to say it was still rather tricky to get out of my oven due to my cast and the inability to lift much with my right hand. I did the almonds but honestly I think next time I’m ditching them, just wanna taste the blueberries! It was delish as mde but I want simpler next  tart/pie. I did freeze a slice for Joe who wasn’t around  to enjoy any.

blueberry tart with cookie crust unbaked

Before baking – sorry for rough quality, blame my freaking cast!

 

Make sure you was the blueberries and pick out any bad ones, buy top quality, matters always. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for one handers! Hah!

blueberry tart baked, cookie crust

Blueberry Tart with Cookie Crust

 

Ingredients:

CRUST:

1 cup gf flour (King Arthur basic gf blend)

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon, optional

5  Tbsp. cold butter

FILLING:

3 1/2 cups blueberries

2 Tbsp. Instant Tapioca

1/3 c sugar

¼ tsp. cinnamon

1 Tbsp. fresh lemon juice

CRUMBLE:

3/4 cup gf flour

5 Tbsp. butter

1/2 cup sugar

¼ tsp. cinnamon

1/3 cup sliced almonds (optional)

 

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees.

Mix filling in medium bowl; dump everything in and let stand while you make crumbs. Standing helps the tapioca dissolve. Pour into tart pan on crust and sprinkle top with crumble to mostly cover fruit;

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then sprinkle 1 ¼ cups on tart; top with almonds

Bake on lowest shelf in oven, 35-40 minutes until lightly browned and blueberries are bubbling. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with blueberries! Enjoy.

blueberry tart, slice , cookie crustNote: I used convection setting; took about 25 minutes to bake.

Blueberry Rhubarb Crisp: BLUEBERRILISHOUS!

It’s definitely rhubarb season, at least at my garden here in Pennsylvania! This recipe is a 3.0 take on my other crisps; it is super easy to put together and the blueberry fruity  flavor is super yummy.

It keeps about 2-3 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. I used a bunch of chunky walnuts.  I think the walnuts add a nice crunch to the result. But great with no nuts too…  I think it  would work fine with frozen blueberries.  This is smaller version of my  fruit crisp recipe; when you don’t have a lot of fruit or want less leftover.  You can make the other recipe and just use a mixture of the two fruits; tad more rhubarb in it but it really has a strong blueberry flavor. Delish!

blueberries and rhubarb

blueberries, rhubarb and tap starch

The fruit is mixed with the dry blend of sugar and tapioca flour plus a touch of cinnamon.

Blueberry Rhubarb Crisp

Ingredients

Fruit layer

1 pint fresh blueberries washed

2 cups rhubarb cut into ½ inch bits

1/2 cup sugar

2 Tbsp.  tapioca starch (or cornstarch if you chose)

1/4 tsp. cinnamon

Topping

1/4 cup gf flour blend

1/2 cup gf oats (not quick ones!)

2 Tbsp. unpacked brown sugar

1/4 tsp. cinnamon

2 Tbsp. butter, cold

1/3 cup walnuts (optional)

DIRECTIONS:

Heat oven to 350 degrees. Spray inside of 8×8 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 and blueberries, mix well. Dump into baking dish.

Dump all dry ingredients left except nuts into bowl of 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 fruit. Bake on middle shelf for 28 to 32 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. Or go decadent by pouring a bit of heavy cream into the bowl with your crisp; AMAZING!  Store with a tight lid on top. Enjoy!

blueberry rhubarb crisp in dish

This was the second day dessert in an old chipped bowl! I forgot to take a picture when we had it on Sunday; just so eager to enjoy this treat!

Blueberry Tart with Almond Crumb Crust

Dead of winter…not blueberry season. I know. But sometimes you gotta break the rules for the one you love.  For our Valentine’s dessert…the blueberry tart made him really happy. That makes me smile.  And I know he enjoyed this dessert so much. He left here with two slices; very pleased indeed!

blueberry tarts topped

It’s a very simple and easy recipe with a special almond sprinkle on top of the crumb crust. If you don’t want to get blueberries out of season; try it with cranberries; just up the sugar a bit; maybe ½ to 2/3 cup then. This tart will make 6 generous slices of dessert heaven.

blueberry tart, untopped

bueberry tart unbaked

Angie’s Blueberry Crumb Tart

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 while you mix up the filling and heat the oven.  Then roll out and put in the tart pan.

Filling:

2 pints fresh blueberries

1/4 cup sugar

2 Tbsp. instant tapioca

Sprinkle cinnamon

Topping:  ¼-1/3 cup sliced almonds

Mix all dry ingredients; pour over fruit and stir up and pour carefully into crust that you rolled out and placed into a 9 inch tart pan with a removable bottom or an 8 inch pie pan.   Top with the following 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 1 ¼ cup of crumbs on top of this tart; you can use as much or as little as you like. Don’t press on them; just lightly sprinkle over top of fruit mixture. Sprinkle with the sliced (or slivered) almonds

Bake on lowest shelf of your oven at 375 degrees for about 35 to 40 minutes; should be gently bubbling and lightly browned as to crust and lightly toasted almonds. Let cool and set for at least 1 hours before cutting.  Great with vanilla ice cream. I like it alone so I can savor the delicate flavors together; blueberry/cinnamon/almonds. Delish!blueberry tart baked

Brown Rice Flour Mix (same as King Arthur basic all purpose 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. Filling is my easy and quick fruit mix for tarts. Enjoy! blueberry-tart-sliced.jpg

 

 

 

Blueberry Tartlets, Love Em!

Blueberries rule my universe right now; still fairly plentiful and still sweet.  The flavor can’t be beat. My guy loves them and I have to agree; they are the tastiest and healthiest fruit.  I am in love with these tartlets. The crust to fruit ratio is perfect and I made them with a minimum of sugar as these ripe berries are already quite sweet. I got my fruit at Aldi’s for a great price; every grocery store has blueberries by the pint. They are very good for your body; full of fiber, low in sugar, and full of other nutrients. They are especially you have blood sugar issues.  See http://www.medicalnewstoday.com/articles/287710.php for more information.

Tips: Try not to bake in a hot kitchen; it makes it hard to roll out dough or even make the crumb mix. If it gets above 76 degrees you should turn on the air to keep your crust from acting weird.  I had to put mine in the freezer for a bit to help it hold the desired shape.

Don’t eat these tartlets fresh from the oven; they should be cooled to just warm or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny each is one individual dessert.  You could certainly serve them with vanilla ice cream. We had them that way the other night and that was a treat indeed.

My apologies: these pictures were taken in a hurry; hot day and there was no spare time so they are looking rustic and crumbs dot the baking pan but frankly rustic tartlets are lovely. Be as tidy as fits your needs.

 

Angie’s GF Blueberry Crumb Tartlets: makes 6

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 large egg

2 tsp fresh orange or lemon juice

You will need 6 flat bottom 4 inch tartlet pans if you make them all at once. My pans are 4 in an attached group. I baked 4 one day and 2 the next day

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.

Filling:

2 1/3 cups fresh blueberries, place in medium bowl

Mix with:

6 Tbsp. sugar

2 Tbsp. quick tapioca

¼ tsp. cinnamon

Let stand while you prepare the crumb crust. This is important so the tapioca can soften and absorb some juices before baking. If you like things tart add a tsp or two of fresh lemon juice to the berries.

Tartlet construction: Break dough into a large ball and a small one. Roll out big ball in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in 4 set tartlet pan, centered.  Remove other slice of wax paper.  Cut into 4 pieces with a sharp knife. Mold the crust to fill each tartlet shape with no holes or thin spots. Do the same with the smaller ball and create 2 more tartlet crusts. If you only have one pan you can refrigerate the dough and make the two other tartlets later.  Fill each tartlet with fruit mixture to the top of the dough… after you have the crumb topping ready to go.

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. If you let them go extra long you get big fat crumbs if you want that look.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 30-32 minutes until bubbly and the crumb crust is light brown.  Cool at least a half hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

blueberry tartlet 2017

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 5-8 minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine. Originally posted summer of 2017. No changes made to recipe.

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 TartCookie 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

Fire Roasted Blueberry Pie…Yeap We Did That!

 

On our vacation this past week we enjoyed a bonfire one clear evening. Yes; a rain free day! Well, we were in the Finger Lakes not eastern PA, LOL!  It was glorious to relax in our chairs at the tiny private beach we were so lucky to have… by the crackling fire Joe and I built of driftwood and some aging firewood our host wanted burnt. It was a deep pleasure to sit there relaxing by the waxing moon and a bit of star light, watching the fire flicker against the background of lapping, dark lake water.

We don’t really do the toasted marshmallow thing as he dislikes such and I am not supposed to eat overly sweet treats.  So, no marshmallows by the fire. But, then I had a great idea. I cut a wide slice of the blueberry apricot pie I had baked and brought with us. pie missing a sliceI put it on a double folded piece of heavy strength aluminum foil and bending up the sides a bit to catch any runoff, should that occur. Then I put the pie on my foil raft and slid it onto a couple branches just off the main fire. We let it heat for ten minutes and checked; not quite as hot as wanted. Five more minutes to wait, patience grasshopper! Then, used my potholder to slide it out of the fire zone onto a china plate. We dug in. Perfection. The crust had regained its flakiness of two days earlier and the filling was nearly molten and so sweetly flavorful with a hint of smokiness. Sitting in the dark sharing a slice of hot toasty blueberrilishish pie. Priceless!

 

The next night was rainy so we had to cancel our planned fire. Instead, we relaxed in our tiny cabin while I grilled the pie on the gas flames of our grill. Pretty much just as yummy and super convenient if you don’t have a fire. Next time you go camping or have access to a grill and have any sort of pie; try grilling it for a sweet warm treat. Enjoy! pie 2

Blueberry Ricotta Tart

In search of a dessert that uses what I have on hand. Too cold to head out to the grocery store… So, I had a container of ricotta about to reach its expiration date, frozen blueberries, eggs, sugar and crust materials. Saw a tart recipe, adapted it slightly to make it gluten free and I wanted a touch of lemon. Used my favorite gf shortbread cookie crust for tarts. Added some lemon extract to the filling for that desired lemony flavor. I used to make a similar tart when I still ate gluten; this replication came out just perfect.

Boom! A great quick tart that is not too sweet and has a lighter texture due to the ricotta; my old tart was made with cream cheese; heavier. Plus, I didn’t have to buy any ingredients!

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

blueberry ricotta tart slice

Notes; you can leave out the lemon extract if you don’t want that flavor. I used King Arthur’s basic gf flour blend, 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.

I used my awesome new kitchen scale to weigh out the ricotta. I got it for Christmas from my sister, Elaine. Guessing that she noticed that my old scale was ancient and inefficient: from decades ago and so got me this futuristic one that can weigh in ounces or grams! I think it is gorgeous; bonus….scale.jpg

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.

Filling:

12 ounces of ricotta cheese, whole milk is best

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, I used frozen

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 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