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

 

Apricot Tart With Crumble Topping

Apricots are among my favorite fruits. I have made a lovely rectangular fresh apricot tart in the past. But this needed to be different as I was  short a few  fruits for that version.  I had about ten ripe apricots. And my huge problem is I broke my right wrist July 2 and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my planned rectangular tart.  I did a cream cheese custard layer and an almond crumble topping.  It was tender and light in texture. Best eaten within 24 hours.  Have to say it was rather tricky to get a hot tart out of my oven due to my cast and a complete inability to lift with right hand.

I used a long rectangular pan with removable bottom. A round tart pan is great too. I think it might work with small nectarines if not firm or squishy.

I didn’t take pictures; hard enough to bake with one hand! Sorry. Next time I will snap a bunch.

apricot tartapricot tart slice2

Angie’s Apricot Tart With Almond Crumble

Ingredients:

8-10 ripe apricots

CRUST:

1 cup gf flour

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

6 oz light cream cheese, room temp.

¼-1/3 c sugar

½ tsp. almond extract

1 lg egg, room temp.

CRUMBLE:

2/3 cup gf flour

2 Tbsp. butter

¼ cup brown sugar

¼ tsp. cinnamon

1/3 cup sliced almonds

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray tart pan with cooking spray and press in crust, Cut apricots in half, remove pits. 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 with portable mixer; mix sugar and cream cheese and then add egg and flavoring. Pour into crust. Nestle apricot halves in it cut side down and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.

Bake on lowest shelf in oven, 30-35 minutes. Lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with it if that’s your thing! Enjoy. apricot tart slice

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!

Chocolate Pavlova with Berries

In search of a new version of pavlova…came across chocolate pavlova and decided to give it a whirl; several recipes out there; this is a riff off of a recipe by Nigella Lawson; translated from grams for most part.  I also topped with strawberries; she used raspberries. I am sure both are great options. Use the fruit you have. It was impressive looking and delicious!

choc pavlova minus choco

 

 

meringue whippingchoco being added

Chocolate Pavlova with Strawberries; serves 8

Ingredients:

6 large egg whites

Pinch sea salt

½ tsp. cream of tartar

1 ¼ cup sugar

3 Tbsp. cocoa powder sieved

1.5 tsp. red wine vinegar

50 grams dark chocolate chopped; I used 1 1/3  of two 40 oz bars of Aldi’s dark chocolate

Topping

1 ½ cup heavy cream

2-3 Tbsp. sugar

1 quart box of ripe strawberries sliced and mixed with 1-2 Tbsp. sugar (optional but if they aren’t dead ripe it is a good idea)

Directions:

Prep: Line a heavy baking sheet with parchment paper. Draw a 9 inch circle and flip paper. Chop chocolate with heavy knife, sieve cocoa, separate eggs. Slice strawberries and mix with sugar (if eating same day as making meringue)

Meringue: Heat oven to 360 degrees. Beat the egg whites with salt and tartar until stiff and then add in sugar in slow steady stream. Turn mixer to high and beat until glossy. Several minutes. Add in vinegar, chocolate and cocoa. Fold well. Spoon out onto the parchment paper; try to keep in the circle. Smooth top a bit. Bake in oven center shelf; turn heat down to 300 degrees. Warning: it will get bigger so don’t make it too wide. Bake 55-60 minutes until it looks baked; can be slightly squishy inside.  Cool in oven with door cracked open for about 30 minutes.  Can store a day. I put mine in the microwave to avoid humidity.

choco pavlova with choco

Serve: Beat cream (I like to chill my beaters and the bowl), add sugar; it should be fairly stiff. Pour out on the meringue and top with the strawberries. Can put slivers or curls of dark chocolate on top. Slice and serve. Enjoy!

I have to say it tasted great leftover the next evening.

 

 

chocolate pavlova slice

My slice…yeap; on a paper plate. We were in a senior living room with a tiny sink; paper plates are essential! It tasted even better than it looks here.

Daffodil Cake – Delish Easter Dessert

My resolution this year  (again!) was to eat less cake and I am doing pretty well at it so far but sometimes it is about using the ingredients you have and the holiday that is at hand.  I had egg whites in the freezer and wanted to use them up. Defrost and I have everything else in the fridge or pantry: go daffodil cake. Looks like an angel food cake on the surface but it is an old fashioned confection known as a daffodil cake.  The insides have some white and some yellow cake. I found the recipe in my 1970s Betty Crocker, a great standard cookbook I would never want to be without.  Was making it for many years before my diagnosis with celiac so once I got comfy baking gf I figured I could make it gf and it is perhaps even better than it was with gluten based flour.

I make them on occasion for my mom who is a big fan of said cake.

She is still not sure I am making it gf but it is totally gf and totally delicious.  daffodil cake, french apple tart 014

So all you gluten free disbelievers, this cake will change your mind. It is tender, moist and delicately flavored, not to mention very pretty and perfect in spring for Easter.  It is after all, a daffodil cake and spring is the only time in the year they bloom. Make some now folks! It makes a wonderful birthday or party cake; you could put a thin vanilla powdered sugar glaze on top to make it fancy for such an occasion.

Notes: I save egg whites; in a Tupperware container in the freezer, until I have a cup of them.  Then I am ready to put this beauty together. Or just use enough eggs to make a cup of whites. If you don’t have guar gum you can use xanthan gum.

A few words on separating eggs: this can be tricky and I have learned from bad experiences not to separate directly into the measuring cup full of whites; do it into a small bowl and dump. You can NOT get ANY egg yolk in the whites or they won’t beat properly.  Best to set any egg that breaks or becomes contaminated with even a speck of yolk aside and make an omelet for supper! I crack each egg on the edge of my counter, split its shell in half and dump it over one cupped hand. The white flows through into the bowl underneath and I drop the yolk into the mixing bowl. Be gentle so the yolk does not break  Don’t use old tired eggs or the yolks are more likely to break; fresh is best but they need to come to room temperature before cracking so the whites beat to a high volume.  FYI: When baking gf all ingredients should be room temperature unless the recipe tells you otherwise.

Put the yolks in the medium mixing bowl and add those six whites in with the other cup of whites: 1 ½ cup total egg whites.  I know, a crazy lot of eggs in this but remember, no fat what-so-ever! Angel food cake is a good choice for your diabetic friends, or so they say. I just think those folks love a good angel food cake. This cake is even better, a masterpiece of delicate melt in your mouth cakey delight.

Angie’s GF Daffodil Cake

1 cup egg whites (room temp)

6 whole large eggs (room temp)  separated

1 ¼ cup powdered sugar

1 cup brown rice flour blend (recipe below)

½ tsp guar gum

1 ½ tsp. cream of tarter

¼ tsp salt

1 tsp. pure vanilla extract

½ tsp. almond extract

1 cup granulated sugar

 

Directions:

 

Heat oven to 375 degrees.  Put baking rack on second slot from the bottom.  You need a ten inch tube pan with removable bottom, do not spray.

Mix and sift the powdered sugar, flour, guar gum in a bowl at least once.

Pour the egg whites (should add up to 1 ½ cups) into a stand mixer bowl, add cream of tarter and salt.  Start at medium speed.  Beat until foamy, increase speed until high, wait for soft peaks and add cup of granulated sugar a tbsp or two at a time as it beats.  No bowl scraping or stopping.  Beat at highest speed until you have stiff peaks.  Beat briefly after adding the two flavoring extracts. Set aside.

In small bowl beat the 6 egg yolks about 4 minutes until thick and lemon yellow colored.

Fold the flour mixture into the egg whites, I do about a quarter cup at a time sprinkled all over the top and I fold it with a spatula or spoonula.  Be gentle and smooth; don’t worry if it isn’t perfectly smoothly mixed.  Put about half of the mixture into a separate large mixing bowl.  Add the beaten egg yolks; gently fold until it is pretty well blended.

Put big glops of the plain mixture into the baking tube pan; I like 3 big ones.  Put three big glops of the yellow blended mix between them. Top with more glops of the mixes, using it all up.  Gently stir through the pan with your spoonula to swirl it a bit and smooth the top with the spoonula.

Put into preheated oven, bake 35 minutes, until when you press gently on the top it springs back.

Remove from oven, turn it over and hang on an empty wine bottle neck or a big funnel. Let cool totally in this upside down state before cutting it out of the pan. I use a sharp serrated bread knife, cut around the outside edge and the center tube. Lift it out and then slice under the cake all around.  Place a cake plate over the top and gently flip it. daffodil cake, french apple tart 014

I store it in a plastic cake saver or just in the microwave away from breezes and hungry folks.  You could wrap it in plastic wrap too. It is best eaten within 3 days.  It generally doesn’t last that long around here.

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s basic gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This recipe is my variation on the angel food cake you will find in Annalise Roberts’ Gluten-Free Baking Classics cookbook.   This post was first published in April 2016.

Almond Torte for Dessert

I found this recipe on line somewhere for an almond cake but it was in British measurement and oven temp. I did some math and measuring; a lot of number changing and a bit of guessing. I gave it a whirl; made some minor changes to amounts, simplified a bit and added some almond extract for more flavor. And it turned out so delicious.   More of a torte in my mind so that’s what I am calling it. Next time I think I will use a slightly smaller spring-form pan; an 8 inch rather than the 9 inch I made it in.  That will make it thicker; might have to bake it longer. Otherwise; perfect dessert treat: tender with a delicate almond flavor. The coconut is a back note but I liked it in there. Just sweet enough for us. You can add another quarter cup of sugar if you are mad for sweet…

I wasn’t planning to blog this so I took no pictures. This is the last slice left 24 hours after it was baked. Went fast…definitely a keeper recipe! Next time I will snap a shot of the whole torte and some pictures of the process of making it.

almond torte slice3

Almond Torte – serves 6-8

Ingredients:

11 Tbsp. butter; melt it and let it cool to room temp. Plus a tsp. to butter the pan.

1 ½ cups almond meal plus a Tbsp. to coat the buttered pan

2/3 cup sweetened coconut, flaked

¼ tsp. sea salt

1 cup sugar

4 eggs, room temperature

1 tsp. vanilla

½ tsp. almond extract

3 Tbsp. sliced almonds

DIRECTIONS:

Heat oven to 350 degrees. Place shelf in center of oven.

Melt the butter and let it cool. I did that in my microwave. Butter a 9 inch spring-form (8 will work too) on bottom and first inch and a half up the sides and then dust with almond meal; about a Tbsp should do it.

Mix almond meal, coconut, sea salt in a large bowl. In a smaller bowl beat the eggs until frothy; add almond extract and vanilla extract. Add the cooled butter. Mix. Add to dry ingredients. Mix well with whisk. Pour into prepared pan. Sprinkle the sliced almonds over the top evenly. Bake 35-40 minutes.

Top should spring back lightly when touched, lightly browned. You can dust with powered sugar but I liked the look of it plain. Guessing it could be yummy with a scoop of vanilla ice cream. Cover to store leftovers; doubt they will last long. Enjoy!