Jam and Almond Tart

European jam tarts.  Heard of them. Never had a taste of one. Have a lot of jam/jellies so I thought it was the right time to give it a whirl. I also had some almond paste, just a bit but it proved enough to make a touch of frangipane filling.  I think you could leave out the frangipane part but why? It definitely adds to the flavor of the finished tart. Honestly it felt like I got it from a really high-end bakery.  Gluten free too.

Yes, I know of the famous British Bakewell  Tart, this is sort of the reverse of that: with more of a tart and less of a cake result – next time I crave jam I may well try my hand at a Bakewell  Tart.  It is sort of like jam topped with a rich thin cake.  Stay tuned!

There are just a few simple steps to this; if you want the jam or jelly sweeter you can cook it down a bit with a half cup of sugar added. I did do that but honestly, I think it was not really necessary. Once it was thickened I put it in a new bowl and chilled it in my freezer as it was too darn hot! Extra work. Next time, just gonna stir up the jam and go with it.

Angie’s Almond and Jam Tart

Crust:

1 c. and 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 egg, room temp

2 tsp. lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal. Add the egg and juice; blend until it clumps into a ball. Chill in fridge for 15 minutes.  Roll out  between plastic sheets or wax paper and lay in pan: press onto the sides of a 9 inch tart pan with removable bottom. Set in fridge to cool while you make the filling to 1 1/3 cup fruit jam/jelly; I used homemade red currant jelly

2-3 Tbsp. almond paste

½ cup sugar

¼ cup gf flour

½ tsp. almond extract

2 ¼ ounces sliced almonds

 

Directions:

Make crust; chill.  Stir up jam/jelly.  Put the almond paste, sugar, extract, and flour in a food processor; mix until well blended. Sprinkle over crust. Glop on the jam and smear around with a large spoon or butter knife. Sprinkle with the sliced almonds.  Bake at 375 degrees for about 40 minutes; until the crust is lightly browned.  Cool at least an hour before slicing. Great  with a dollop of whipped cream or plain yogurt. Stores for about 2 days (tightly covered) – if it lasts that long… Enjoy!

jam tart slice

Brown Rice Flour Mix (same as King Arthur basic 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.

 

 

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

German Plum Tart, GF 2.0 Version

I love juicy ripe plums eaten out of hand but seldom bake with them.  This is one of the only recipes I make gluten free with blue plums; these are those oval plums, sometimes called prune or Stanley plums that are only available for a few weeks in the early fall.  They are inexpensive, not too sweet and they get soft and purply delish in this simple tart.  It is modeled after some German fruit tarts I had enjoyed in my wheat loving past life.  I think it replicates them quite well.  I posted this last year but wanted to share it again. This time I found really huge Stanley plums and tried them instead of the small ones I have always used in the past. They were great so you can definitely go with either size of oval plum.  I think you could make it with round plums but I do think the oval ones have more flavor and are more suited to baking than round eating plums.

I use my favorite homemade cobbler mix which makes this really simple.  I will put the mix recipe down at the end of this post.  I keep it in my freezer and one cup makes great cobbler or works as this tart base. To this particular batch I added a couple teaspoons of dried lemon peel powder.  This ingredient is made of lemon peels rolled in sugar and dried, leftover after make homemade lemoncello liquor.  They become powder after a few moments in my spice blender. The fine powder adds a subtle lemon flavor but its okay; you don’t absolutely need it to make this recipe work.  It is in the original recipe but I never bothered before to make some even though I had the dried lemon peels.  The addition is great and if you can add it you won’t be disappointed.

A few instructions to assist you if you make this tart: I cut up the plums first and sprinkle them with sugar, let them stand while I mix the dry stuff up and then stir up the wet items in a small mixing bowl.  If you want it lower in sugar just leave off that sprinkle here; it will still taste great.

Be sure to use a 10 inch tart pan; if you made the tart in a 9 inch one it may well spill over and burn on the bottom of your oven which is never a good thing. You could also use a 9-10 inch pie pan as a baking dish.

plum tart 2017

We like it with a small scoop of vanilla ice cream on the side. It is fine all on its own.  Makes a great breakfast too with a cup of coffee or tea.

 

 

Fall Plum Tart

1 cup cobbler dry mix; recipe below

¼ c sugar – mix these together

—-

2 eggs

3 Tbsp. buttermilk

2 Tbsp. melted butter

1/2  tsp. vanilla

1/2  tsp. almond extract

————-

1 ½ lbs prune plums (enough to cover the entire tart pan) cut in halves or quarters. I used 9 large ones for this most recent tart.

Mix them with 2 tbsp sugar

Directions:

Heat oven to 350 degrees. Mix two dry ingredients in a small bowl.

Spray a 10 in deep tart pan with cooking spray, could use a 9-10 inch pie pan as a substitute baking dish.

Beat eggs in medium bowl, add rest of wet ingredients, mix well, add to dry ingredients, stir the batter briefly to fully blend.  Pour into the prepared pan and spread it out with a flexible spatula.  It often just spread great if you tilt the pan a bit – the batter will spread all on its own. Top with plums, cut side up, push each in slightly into the batter and cover the entire surface of tart base. Sometimes I cut up a few plums and fit the chunks in around the halves but this time I didn’t; works either way.

 

Bake 30 min.  Top with mixture of 1 ½ tsp sugar and ½ tsp cinnamon

Bake 3-8 more minutes or until top looks done.

 

Cool somewhat before slicing/serving.

 

Dry Cobbler Mix

 

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

 

Reposted from my blog, originally October 2014, minor changes to text, recipe the same.

Fig and Goat Cheese Galette

Figs are delightful in the late summer and early fall. This year my fig trees are full of fruit with several dozen figs ripening over about two week’s time. Lately I pick 2-3 dozen every day or two. I made a super delicious fig and yogurt cake the other weekend. Next I put together a figgy dessert in the tart family.  This is my take on the wide variety of fig and custard/honey/cheese tart recipes. FYI: a galette is a free form flat round French tart. Now you know! One of my friends was all “wow you cook stuff I have never heard of and did your mom cook like that?” My response was “nope; Mom never baked a galette. But she was a great cook and I just love trying new things. ” I truly love galettes as they are so easy; just roll out the dough; lay on the filling; crimp up the edges and maybe a bit of egg wash and a sprinkle of sugar and into the oven it goes. Plus I like how they generally aren’t that sweet or tricked out with a ton of ingredients. Simple, tasty, and pretty to look at.  Dessert perfection…

I used my favorite gluten free crust recipe plus some cinnamon.  This crust never fails to impress; it is flaky and tender. Never tough or too buttery. Sweet juicy figs are the bomb! Finally, the herbed goat cheese added an intriguing slightly savory flavor to the overall taste. A big slice was just delicious with a glass of lemony iced tea. Enjoy!

 

 

Fig and Goat Cheese Galette

Crust:

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

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

¼-½ tsp. cinnamon

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh lemon juice (use juice from zested lemon; below)

Line a 15 inch pizza pan with parchment paper.

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 out and put on the parchment lined pan; put back in the fridge while you prepare the filling.

Goat Cheese filling:

4 oz package herbed goat cheese, room tem

2 oz light or regular cream cheese, room temp.

2 tbsp. local honey (good stuff)

1 egg beaten well, mix in 1 tsp. water

2 tsp. rough brown crystal sugar for topping

Fruit part:

7-9 ounces of ripe figs: 8-10 large or maybe 14-16 small

Directions: Zest a small lemon. I do this onto wax paper for ease of picking up later. Use some of the juice for the crust.  You can leave the zest out if you are not a big fan.  You do need the juice in the crust; can use fresh squeezed OJ too.

Get out the tart crust and roll out to a large circle. Place on the parchment paper; I unpeeled one side of the rolling plastic and flopped the whole thing onto the parchment and then peeled off the other side of plastic leaving the crust on the parchment. Blend the goat cheese, cream cheese and honey using a whisk. Add half the beaten egg, beat some more until well blended Spread the mixture out on the crust.  Leave 1.5-2 inches of crust around the filling. Top with halved or quartered figs; mine were small; halved them, cut side up. Fold up the edges of your crust and pinch together to create the galette shape.  Use a pastry brush to brush the crust with the remaining egg wash. Sprinkle the sugar crystals over the crust and some on the figs. fig galette with sugar sprinkled onBake for 30 minutes in a 400 degree oven. Sprinkle the lemon zest on before you bake it or half way through the baking.  Let your tart rest a bit on a cooling rack; don’t serve hot but a slightly warm slice will taste amazing.  It was still great the next day although the crust wasn’t quite as crisp due to high humidity. Enjoy!

fig galette baked

 

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

fig galette slice

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Fig and Raspberry Galette

Figs are a favorite of mine in the fall. Pricy though. This year my fig trees came through with several dozen figs over about a months time. Some were stuffed with goat cheese and drizzled with honey, and eaten raw.  Some were roasted briefly with that same yummy cheese. Heavenly.  A lot were just popped in my mouth for a sweet treat.  I made a super delicious fig and yogurt cake last weekend. Now for a fig based dessert in the pie family.  Saw this recipe on Tasting Table a while ago and immediately knew I just had to make it. FYI: a galette is a free form flat round French tart. Now you know!

I used my favorite gluten free crust recipe plus some cinnamon.  Lacking almond paste I made some; see my blog post for that recipe: https://myworldwithoutwheat.wordpress.com/2014/12/24/almond-paste-holiday-joy/.  The filling was fairly close to the recipe. You might think the thyme leaves and honey unusual but trust me it is just perfection!  If you love figs or raspberries this is an outstanding and show stopping dessert.

 

Fig and Raspberry Galette

Crust:

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

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

½ tsp. cinnamon

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Line a 15 inch pizza pan with parchment paper.

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 out and put on the parchment lined pan; put back in the fridge while you prepare the filling.

Frangipane filling:

1/3 cup almond paste

2 tsp. sugar

2 tbsp. butter

1 tsp. gf flour

1 egg

½ tsp. black berry brandy or kirsch

Pinch of salt

Fruit part:

6-7 ounces of ripe figs: 8 large or maybe 10 small

5-6 ounces fresh raspberries

1 -2 tsp. sugar

1 tsp. fresh thyme leaves, chopped

2 tsp. honey

1 tsp. orange or tangerine zest (I used tangerine)

1 beaten egg for washing

1 cup crème fraiche or organic plain yogurt or plain Greek yogurt

Directions: Combine the almond paste and sugar in a small food processor, process until broken up into sandlike mess.  Add the butter and process until blended.  Add flour, egg, brandy and salt.  Process some more.  Chill in fridge while you continue tart creation process.

Chop the thyme (remove all stems).  Zest a tangerine or half an orange’s skin. I do this onto wax paper for ease of picking up later.

Get out the tart crust and the almond mixture. Spread the frangipane out; I just dumped mine in the center of the crust and it spread on its own.  Leave 1.5-2 inches of crust around the filling. Top with halved or quartered figs; mine were small; halved them. Next sprinkle the raspberries around; I didn’t need the full 6 ounces.  Sprinkle on the sugar, thyme leaves, then drizzle with honey and dust the zest over it as evenly as possible. Fold up the edges of your crust and pinch together to create the galette shape.  Use a pastry brush to brush the crust with the egg wash.  Bake for 30 minutes in a 425 degree oven.  Mine got a little too brown on the bottom.  Next time I will turn it down to 400 after the first 15 minutes.   Let your tart rest a bit; don’t serve hot but a warm slice will be awesome.  Slice and top with a big dollop of crème or yogurt.

fig-galette-slice

Brown Rice Flour Mix (same as King Arthur basic 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.

Pear Frangipane Tart for Dessert

Pies are my favorite thing to bake. You might think that muffins would be my choice; they are great snacks and I am often blogging a recipe for tasty muffins but nothing makes me happier for dessert than a slice of homemade pie.  Plus I am ever on the hunt for great pie/tart recipes for my self declared year of the pie!  So when I saw this new recipe come up this September on Annalise Roberts’ website; I knew I had to try it.

I used just barely ripe Bartlett pears.  I didn’t peel them as the skin was very thin.  Otherwise I followed the recipe exactly.  The crust is her regular pie crust and you prebake it and let it cool to room temperature before filling the crust.  Only difference is you make the crust rise up above the tart pan wall; so it is at least an inch to 1.5 inches tall.  You have to poach the pears first and let them cool, she suggests that you could do that the day before.  It is really neat how the frangipane filling bubbles up and surrounds the pear slices to create a tart that is sort of like an upside down pineapple pie but with pears and almonds.

It got a touch darker than I planned but great almond flavor, pears are perfect and the crust as good as any I have ever made.  A keeper for company occasions and totally satisfied my pear cravings.  A certain someone who is not fond of pears loved it and took a piece home with him for enjoying the next day. Winner!

pear-tart-012

So, if you like tarts and pears give this recipe a try; it is pretty similar to her cherry frangipane tart recipe although it requires a glaze for brushing on the pears before baking.  I am guessing that if you use melted apple or peach jelly you could skip that step of reducing the poaching syrup to the thickness of a glaze.  I went the whole deal and loved every bite of it; keeper recipe for me.

I ate it with some really good vanilla ice cream, with plain Greek yogurt and with no accompaniment; great all three ways.

The recipe can be found at: http://mygluten-freetable.com/2016/09/gluten-free-pear-frangipane-tart/

Berry Berry Tart

Sunday supper, wanting a pie to serve, no seasonal fruit available. Not interested in stone fruit imported from Chile or California/Florida berries.  So I turned to the partial bag of mixed berries in my freezer.  What I had wasn’t quite enough so I added a half cup frozen peaches chopped up.  T hey didn’t change the flavor much but added a bit more volume and a different color. The tart with the crumb and almond topping was delightful and yet subtle.  Not hugely sweet and quite pretty with the berries all cooked up. Winner!

I used Annalise Robert’s crust recipe and flour mixture. I think this crust tastes terrific and has a wonderful texture.  If it is chilled it is easy to handle and I like the pie bag for rolling it out thin and even.

pulled pork tacos and berry berry tart 003

Taken as I sprinkled the almond crumb topping over the raw fruit. 

pulled pork tacos and berry berry tart 005

Ready for the oven!

Berry Berry Tart

Crust:

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

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

Crust 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 out ball of crust into a circle; I use my pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in 9 inch tart pan, centered.  Remove other slice of wax paper.  Crimp edges all around.

Filling:

2 1/2 cups mixed berries, mine were black sweet and sour red cherries, black berries, raspberries and blue berries if frozen let them defrost half way before using. I also chopped up the blackberries and bigger cherries.

1/2 cup peaches (or more berries)  defrost these too if frozen and chop into small pieces

Mix in a large bowl with:

1/4 cup granulated sugar

2 tbsp. minute tapioca

1/4 tsp. cinnamon

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.

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Use one cup crumbs mixed with ½ tsp. cinnamon and ¼ cup thin sliced almonds.

I keep the rest of my crumbs in a tupperware in the fridge; keeps a month for sure.

Assembly and baking:

Put the berries which have been mixed with tapioca, cinnamon and sugar into the pie shell, peaches too if used. It will just cover the bottom of the crust. Top with crumb mixture

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crust is light brown.  Cool at least 2 hours before serving warm or at room temperature. pulled pork tacos and berry berry tart 007

Note: I bake pies in my bottom heat pizza oven and it gives me a great browned crust.  If your oven isn’t bottom heat you might want to pre-bake the crust 10 minutes before filling and topping the fruit.

Great served with a scoop of vanilla ice cream. pulled pork tacos and berry berry tart 009

Brown Rice Flour Mix– (same as King Arthur gf basic flour blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour