Blueberry Tart 2.2

I have made this tart many times. This time I used a simple, sweet, press in, gf pie crust. It adds a bit of sweetness and is super easy; no rolling out the pie dough. In the past I always had leftover filling that I baked in a separate pan. This recipe revision endeavored to end that practice; I reduced the volume to make just enough to fill the tart pan, success!

Notes; you can leave out the lemon ingredients 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 adds a delicate texture and crumb. These were definitely off season blueberries but tasty none the less. I used a little of the rind and juice of a Meyer lemon which has a delicate flavor compared to regular lemons. Do let the ricotta cheese and eggs warm up to room temp before using them; always good advice with gf baking.

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

1 tsp. vanilla extract

Mix the dry ingredients in stand mixer bowl.  Add the butter, mix until fine like sand.  Add extract. 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 premade pie crust and fit into your pan; trim off extra crust. Fill.

Filling:

1 cup ricotta cheese, whole milk is best but any will do.

2 lg eggs

1/2 cup sugar

1/2 tsp. vanilla extract

½ tsp. lemon extract

2 Tbsp. fresh lemon juice

1 tsp. lemon rind grated

1 Tbsp. plus 1 Tsp. tapioca starch or corn starch

Pinch sea salt

1 cup fresh or frozen blueberries

DIRECTIONS:

Heat oven to 350 degrees/ Mix ricotta with eggs in the mixer bowl you just made the crust in and then add the rest of ingredients except the blueberries.  Carefully pour into the tart crust. Top with the berries.

Bake tart 40-45 min at 350 degrees. It should be fairly firm in the center.  Let cool before slicing.  You can sprinkle it with powdered sugar if desired. I am always so eager to try it I totally forget 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

Meyer Lemon Tartlets; Delicate and Delightful

We were lucky enough last month to get a small shipment of fresh Meyer lemons from my brother who lives in Texas and has a tree in his back yard. I saw a bag of 4/5 of them in Giant Food Market this past week so they are available locally.

I have made plenty of full sized lemon tarts but not so much in my small 3 inch across flat bottomed tartlet pans, I made this recipe maybe a couple of years ago. I have two 4 piece pans so I could make up to 8 at a time. I made 6 tartlets and had a tiny bit of filling left over. 

We ate a couple last night for dessert and I served them with full fat plain Greek yogurt from Aldi’s which has great flavor and a thick smooth texture. It is rich and still somehow light.  A better topping than ice cream which melts…rather unfortunate in a lemon tart and the yogurt is less work than making whipped cream. StonyField Organic Low Fat is my preferred choice for great quality yogurt you might find in Giant or Wegmans.

I make my standard pie crust dough and chilled it before rolling out chunks of it. I didn’t make thick fancy edges; smaller edges being better for putting the lemon filling as the forward taste of these tartlets. I ended up with six shells.

Notes: You can make these tartlets with regular lemons that you freshly juice. You might want to up the sugar by ¼ cup if you do that.  Also, these tarts should be stored in the fridge until serving. Enjoy!

tartlet shells

lemon tartlet

Meyer Lemon Tartlets  makes six

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

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

Directions: 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.  Roll chunks of it out to thin circles and fit into tartlet pans. Mine have removable disc bottoms and I highly recommend them. Prick the bottoms with a fork to prevent puffing up and bake at 375 degrees for about 11 or 12 minutes until lightly browned. Let cool.  You need six tartlet shells as the filling is enough to fill six.

Lemon Filling:
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Flour-less Lemon Cake with Candied Lemon Slices

Cake….always a party pleaser.  I enjoy it on special occasions but confess it is not one of the things I am good at baking, never was even when I could use regular flours.  And don’t get me started on the birthday cake curse I am crouching underneath.  But sometimes you just need that fancy dessert that serves a crowd and makes everyone happy.  This cake is fairly easy to make, is gluten free and has great lemon flavor. The honey is more of an undertone. Each bite has a satisfying texture due to the almond flour, not heavy but not light with a lovely moisture built in from the honey and olive oil. The tiny bit of potato starch helps make that great texture. No butter either; extra virgin olive oil does the trick. Make sure your eggs and whites are all at room temperature for maximum loft when whipped.

The candied lemon slices take a bit of effort but look great on top. I know I was happy with the results when I bit into my slice of yummy cake!

This recipe comes from Food Network’s test kitchens and I made only minor changes, used slightly less water making the syrup as it seemed too thin even after simmering 20 minutes and no pomegranate seeds for on top; it is spring and pomegranates are a fall fruit. I looked; none to be found. I used a half pint of fresh raspberries and they were perfect – added great color and flavor.

If you can get Meyer lemons they are recommended because of their awesome flavor but I used the usual ones from the grocery store and they worked out fine. I thought the candied slices were tasty although a couple of guests who didn’t much like lemon skipped their candied lemon while still enjoying the cake itself.  It is a very impressive looking cake with a tender moist texture. Extra syrup on top is a tempting option!

I put all my pictures together in a chunk; they can be annoying sprinkled through out the recipe when you are trying to make it.  I often use my tablet to make my own recipes straight off my blog posts so I know what I am talking about here!

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Flourless Lemon Honey Cake with Candied Lemon

Ingredients

¼ cup EVOL plus more to grease pan

1 ¾ cup almond flour plus more to dust the pan

1/3 cup potato starch

½ tsp. salt

1 ½ cups sugar

2/3 cup honey

3 lemons; two zested and juiced and the third sliced very thinly

4 eggs separated

2 egg whites

½ tsp. vanilla extract

¼ tsp. almond extract

Chopped or slivered almonds; ¼-1/3 cup

½ pint fresh raspberries

Directions:

Brush the sides and bottom of a 9 inch spring form pan which you lined the bottom with a round of parchment paper; brush with EVOL and dust with almond flour.  Put rack in middle level in oven.  Heat oven to 325 degrees.

Mix flour, starch and salt in medium bowl.  Combine ½ cup sugar, 1/3 cup honey, lemon zest, 4 egg yolks, vanilla and almond extract in mixer bowl.  Mix on medium high until creamy; about 3 minutes.  Reduce the speed to low, beat in the flour mixture just until blended.

In a separate clean bowl beat the 6 egg whites until foamy, about a minute.  Gradually beat in ½ cup sugar until stiff glossy peaks form, 3 minutes maybe 4.  Gently fold about 1/3 of the beaten egg whites into the cake batter, and then fold in the rest of the whites until just barely incorporated.  Pour batter into prepared pan.  Bake until golden brown and springs back when pressed lightly; 50-55 minutes.  Place pan on a cake rack to cool completely.

While it is baking you should make the candied lemon slices.  Put the slices in a small saucepan, cover with water, bring to a simmer over high heat; maybe 3 minutes.  Drain, return to pan and cover with fresh water, repeat the heating.  Do this three times total. It gets the bitterness out of the unpeeled slices. Put the slices back in the pan; add the remaining ½ cup sugar, 1/3 cup honey, the lemon juice of the two lemons and 3/4 cup water.  Bring to a simmer over high heat, reduce heat to medium, cook, stir occasionally.  Cook until lemon slices are tender and the honey liquid is thickened; becomes like a syrup; about 20-25 minutes.  Set aside to cool.

Unmold the cake: run a knife around the edge of the pan, remove pan.  Flip cake to take off parchment paper.  Place on a serving plate.  Use a fork to remove the lemon slices from the syrup and brush the cake all over with some of the lemon syrup.  Then decorate the cake with them. Sprinkle with the raspberries and pass the leftover lemon honey syrup along with the cake.

Serves 8-10.

Originally posted in the spring of 2015.

Meyer Lemon Meringue Tartlets

Pies are lovely but sometimes I like to make little tartlets. Folks just love having their own miniature pie.  I haven’t tried this shrink job before on a lemon meringue pie. But today I did it. This is my take on my mom’s bastardized version of an old Betty Crocker recipe and (of course) made gluten free with my favorite crust.  It has no gelatin for you gel haters! I make it with the lesser amount of sugar in the filling but you can double it if you are a sweet freak.  The Meyer lemons in these tartlets are sweeter than regular lemons so they really don’t need all that much sugar compared to regular garden variety lemons.

I used Meyer lemons for this recipe since I had some my brother sent me.  These  tartlets have a really delicate lemon flavor – so try it if you can get a couple.  Don’t worry; regular lemons work just fine. It can be slightly difficult to find Meyer lemons and a bit pricey too.  I saw them at Giant this week, might be worth it…

My mom always added a touch of corn syrup to replace some of the reduced out sugar and because it makes the texture of this pie creamier and more delicate.  In this tartlet form you can leave out the corn syrup…the resulting lemon custard kinda needs to be firmer  in this tiny format.

Tip: Don’t make this on a very humid day or the meringue will weep and bead on the top.  It will taste fine but the look will suffer from the humidity.

Store any leftovers in the fridge. It probably won’t keep more than two days but frankly these tartlets will be eaten if you have anyone else in the house!

 

Lemon Meringue  Tartlets

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe) [King Arthur plain mix]

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 9 inch metal pie pan with cooking spray, dust with white rice flour.

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. Then roll it out and line 7-8 tartlet pan with it.  Make sure you get the crust nice and thin; this crust can be tough to get the center as thin as the edges. Prick it all over with a fork to keep it from bubbling out and bake the empty crust at 350 for 9-10 minutes until light brown.  Let cool.

Lemon Filling:

Ingredients:

1/3 to 2/3 cup sugar

1/3 plus 1 tbsp. corn starch

1 ½ cup water

3 eggs, separated; yolks for filling, save whites for meringue

1-2 tsp. lemon zest

½ cup fresh lemon juice

2-3 tbsp. clear corn syrup (optional but it does make it extra creamy)

3 tbsp. butter cut in small chunks

Directions:

Start oven heating to 400 degrees for browning the topped tartlets.

Mix the sugar and corn starch in a heavy bottomed medium sized saucepan.  Add the water, stirring.  Heat until it boils, stirring constantly, boil one minute, take off heat.  Beat yolks briefly in a small mixing bowl, then add the hot stuff slowly to it; half the hot mixture, stirring constantly.  Then dump it all back into the saucepan, bring to a boil, stir like a crazy person so it doesn’t scorch. Boil 1 minute at medium heat.  Remove from heat, stir in the lemon juice and zest and then stir in the butter.  Let it melt as you stir.  Glug in some corn syrup. Let it stand in the hot pan while you make the meringue.  Then use a big spoon to pour the hot lemon filling into the mini pie crusts.  Top while still hot with the meringue you just beat up. I put it on very carefully in 2-3 spoonfuls and spread it gently to keep it from overflowing the filling. There should be enough filling for eight flat bottomed tartlets or seven deep dish ones.  Make sure you get the meringue all the way across the top and along every single edge. No cracks, no gaps. Bake it 10-11 minutes until light brown. Cool to room temperature and then chill for 1-2 hours before serving. This short chill time is one benefit of tartlets; they cool much faster than a big pie does. Enjoy! lemon tartlet side view

Meringue topping

three egg whites, room temperature

¼ tsp. cream of tarter

sprinkle of salt

6 tbsp. granulated sugar (or 8-10 tbsp.)

Beat the whites, sea salt and the cream of tarter until it is past the foamy stage, add the sugar half a tbsp. at a time beating on high until the whites are stiff and glossy.  This will take several minutes.

If you add one or two extra egg whites add another ¼ tsp. cream of tarter and add 2 tbsp. sugar for each extra white. I do think for the tartlets that an extra egg white would make the topping thicker. Up to you bakers!

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

2/3 c potato starch

1/3 c tapioca flour

Lemon Custard Bars

Lemon season is right now; they are very fresh and I have a whole box of them my wonderful brother in Texas sent me.  The incredible lemon scent when I opened the box about knocked me over! Besides the venerable lemon meringue pie, lemon marmalade, lemoncello liqueur, lemon velvet pie, lemon chiffon pie and lemonade; what else can be made with them? I use them when I oven bake chicken with small potatoes. I make preserved lemons for use in Moroccan cooking and in sauces. I put the zest in shortbread cookie dough and I love lemon bars.  Recently, I found a new lemon bar recipe that is more of a lemon custard bar you cut into squares. This recipe is so simple. I followed it exactly down to the parchment paper lined baking pan; makes for easy removal of the squares after cooling.  This is a 8×8 square pan; makes 9 big squares or 12 smaller rectanges.

The custard is eggs, gf flour blend, baking powder and a whole lot of lemon juice.  Beat them up and pour on top of a lemon scented shortbread (it has lemon zest in it!) and bake a while.  Then comes the waiting; they have to chill two hours before you can cut into the pan of delicate lemony goodness.  The squares get sprinkled with sifted powdered sugar for a pretty picture of a lemon treat.  They are from Nicole Hunn’s gluten free website.  Since she doesn’t allow bloggers to share her recipes; here’s the link to her amazing lemon bars: http://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/

lemon-custard-square

They are thicker and more custardy than typical lemon bars and a delicate delight when made using Meyer lemons.  But the recipe is for regular lemons and they make a great dessert using whatever lemons you like.  If you are a lemon lover they can’t be passed by!