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.

Peach Pie with Cookie Crust and Almond Crumb Topping

My guy brought over some lovely homegrown peaches. He was hopeful of pie. Problem is I broke my right wrist in July and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my peach pie, 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 somewhat tricky to get out of my oven due to my cast and the inability to lift much with my right hand. Oh and Joe peeled and cut the fruit up for me, peeling is very difficult in a cast.

Make sure you peel the peaches. Fuzz in pie is no fun… Nectarines work just as well, no peeling!

Sorry for lack of photos; blame my broken wrist.

peach pie baked

It looks really brown but the crumbs were perfect

Angie’s Peach Pie with Cookie Crust

 

Ingredients:

CRUST:

1 cup gf flour

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

5 cups sliced peeled ripe peaches

2 Tbsp. Instant Tapioca

1/2 c sugar

½ tsp. almond extract (optional)

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 pie pan with cooking spray and press in crust, heat oven to 375 degrees.

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.

Mix filling in medium bowl; mix sliced peaches, tapioca, sugar, and lemon juice. Pour into pie pan with pressed in crust and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.

Bake on lowest shelf in oven, 45-50 minutes until lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours especially when humid. Vanilla ice cream is great with peach pie! Enjoy.peach pie w ice cream

 

Luscious Lemon Tart…A True Classic

 

Who doesn’t love a luscious fruit tart? But it’s the middle of winter.  What can you make that is fresh…seasonal?  2016 is my big pie year after all.  Gotta come up with something good.

How about a classic lemon tart? Lemons are in season, in fact, I have some fresh homegrown Meyer lemons my brother sent me from Texas.  And a couple off my man’s little lemon bush he grows in a pot, it is in his kitchen keeping warm for the winter.  Sweet!

Can’t think why it took me this long to make this wonderful yet very traditional lemon tart.  The recipe is fairly simple although you can’t step away from the stove while you cook the filling.  You must hang there and keep stirring or you are gonna have scrambled lemon eggs!  The crust is easy as they come; mix in mixer bowl and press into the pan, bake.  Done. Bam!

I am sure it would be just as tasty with the lemons from the grocery store but I loved being able to make a treat out of homegrown lemons.  This can’t be made with canned or bottled lemon juice; got to be fresh real lemons. I used the lesser amount of sugar and found it plenty sweet. And it is a great choice for anyone; use the crust you prefer, gluten free or not. Sure you could buy one similar to it at a bakery but this would surely wow your family when you say, “I made it myself!”

Some photos of the tart making process. I forgot to take one of the finished whole filled tart and there isn’t much left of it…so that ship has sailed… lemon tart 001

lemon tart 002lemon tart 003lemon tart 014

Classic Lemon Tart

1 pre-baked cookie crust tart shell (recipe at bottom of post) baked in removable bottom round pan.

2/3 cup fresh lemon juice

2/3-3/4 cup sugar

4 large eggs

2 egg yolks

1 tsp. grated lemon rind

½ tsp. lemon extract

½ cup butter cut into 4 chunks.

Directions; combine lemon juice, sugar, eggs, yolks in a medium saucepan and cook over medium low heat until thickened.  Stir constantly, don’t step away for even a moment.  When it thickly coats a spoon it should be done, do not let it boil.  The stirring process takes about 10 minutes.  Remove from heat and add the butter chunks, stir them a few moments and add the lemon rind and extract.  Stir the filling until butter melts.  Pour into a small mixing bowl and cover the surface of the filling with plastic wrap pressed right onto it.  Refrigerate until room temperature; 10-15 minutes.

Pour filling into cooled tart shell.  Refrigerate several hours until well chilled. Remove from tart pan and slice.  Recipe is from my new favorite source: Annalise Roberts latest cookbook, GF Baking Classics, The Heirloom Collection. If you love home baking and are gluten free it is a must purchase.

I like to serve it with a healthy dollop of Stonybrook Farm’s low fat organic yogurt.  The tangy fresh flavor of this topnotch yogurt makes a perfect contrast with the sweet lemon filling.  I served it like that to my mom and she thought it was some kind of special whipped cream.  It is that rich tasting even though it is low fat.  I can’t say enough about this yogurt.  I love it on other dessert treats: guilt free and surprisingly yummy. Great to cook with and to enjoy for a snack.

Crust

1 cup brown rice flour mix

¼ cup sugar

1 tsp. xanthan gum

5 tbsp. cold unsalted butter, in 5 chunks

1/2 tsp. vanilla extract

½-1 tsp. water

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. I suggest you spray the pan first with cooking spray and sprinkle it with rice flour. Do not press the dough in too hard or you will have a tough time digging out slices….

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 18-20 minutes.

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

 

 

Apricot Tart….Summer’s Bounty Perfected

July is apricot season. Whether you say it with a long or a short a (growing up with a whole orchard of them we said a long A) they are wonderful to eat out of hand or in a pie.  I didn’t have enough for a pie but there appeared to be enough for a tart.  These beauties were very large and perfectly ripe; not mushy though.  I got them from the produce store that just closed on Main Street.  I will miss their excellent produce……

apricot 001

I created this tart recipe to showcase these juicy golden fruits of summer’s height.  My family absolutely adores apricots so I was pretty sure this would go over great.

shrimp with herbs, apricot tart 003

I tried to cut it straight across; got kinda wacky warped in the moving to a plate; delicate crust this time but oh so tasty!

The crumb topping was already made and stored in my fridge so I just needed to make the shortbread cookie tart crust and it went together very rapidly. I think it looks fancy but in reality it is very simple to put together; no pie crust rolling either!  My version isn’t overly sweet; you can add a couple tablespoons of sugar; toss the apricot halves in it before you lay them on the crust.  I like it tart because apricots are tart and I wanted to taste that essential apricot flavor and recreate my memory of the zingy apricot pie my mom made many July’s ago. The almonds add to the crunch and they pair perfectly with apricots. It was a memorable dessert this past weekend.

neighbors, apricot tart 023

extreme close up!

neighbors, apricot tart 022

All ready for baking

neighbors, apricot tart 025

Ready for slicing and eating!

Sweet 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

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

Add 1 tsp. vanilla extract and 1 tbsp water.  Blend well. I have left out the vanilla and it is fine that way as long as you put in the cinnamon.

Pour the crumbs evenly into a 14×4 inch rectangular tart pan with a removable bottom or a nine inch round tart pan – sprayed with cooking spray.  Spread it up the sides a bit.  Press in gently so it is a cohesive crust but do not push really hard or it will be like concrete when you finish baking it! I like my rectangular tart shape; it gives the result a fancy, almost professional look. And it’s shape makes it so easy to slice for serving.

shrimp with herbs, apricot tart 003

Brown Rice Flour Mix  [makes 3 cups] 
2 c brown rice flour (finely ground)

2/3 c potato starch – not potato flour

1/3 c tapioca flour

FYI: this mix is identical to the King Arthur GF all purpose flour but much cheaper if you make it yourself

Crumb topping

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until fat crumbs form.  For this recipe they can be somewhat bigger crumbs: let them get the size of big peas but don’t over-mix or you will be stuck with a squishy dough; not a good thing…

=====

Filling:

8 to 10 large ripe apricots

1-3 tbsp sugar

¾ cup crumb topping

¼ tsp. almond extract

¼ cup sliced almonds

Directions: Heat oven to 375 degrees. Mix the crumbs with the almond extract and sliced almonds; I did it in the slightly dirty bowl I made the crust in.  Cut the apricots in half, pit them. Lay the apricots cut side down; in pairs down the top of the crust. I left very little to no space between them. If you do a round tart you can just space them out to fill the circle nicely. If your apricots aren’t large you may well need 4 to 6 more to fill the space.  If you desire extra sweetness gently stir them to coat with 2-3 tbsp. granulated sugar first.  I didn’t use the extra sugar, tart is my preference.

Then sprinkle the crumb topping all over the tart. Try to keep it in the tart:   Finally, sprinkle one tbsp. granulated sugar over the tart.  Bake for 50 to 60 min until bubbly and the crumbs are getting light brown.  Place on a wire rack and cool before slicing.

I think it would be fantastic with vanilla ice cream if you go in for that sort of delightful excess!  I don’t think it will keep more than two days.  I doubt it will last that long at my house. Too delectable for we Drakes; like a siren song; the call of an apricot tart….