Blueberries still rule my fruit universe right now; they’re fairly plentiful and always 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 last summer 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 5
CRUST:
1 cup gf flour (King Arthur basic gf blend)
¼ cup sugar
1 tsp. xanthan gum
5 Tbsp. cold butter
1 tsp. vanilla
You will need 5 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 1 the next day
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add vanilla. Mix briefly
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: dump in crumbs and press in the crust to fill each of the 4 tartlet shapes with no holes or thin spots. Do the same to create 1 more tartlet crust. If you only have one pan you can refrigerate the dough and make the other tartlet 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 spin 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 25-30 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.
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.
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.
Note: I used convection setting; took about 25 minutes to bake.
My World Without Wheat 