Pear Cranberry Rustic Tart

A friend gifted me some homegrown pears. What delish dessert to make? How about a rustic tart? I was time limited so no time for a raft of cute little tartlets that had to have their crust rolled out one at a time and fitted into the 4 tartlet pan. Good plan. Then, I added some frozen cranberries to zing it up. Plus a touch of cinnamon and allspice. And a sprinkle of glittery sugar to fancy it up.  Just delish!

I used some small Moonglow pears, another good choice would be bosc pears, just make sure they are within that narrow  ripe pear window; not under ripe and not squishy.  The holy grail of pears; that moment of ripe before they go bad.  That. They need to be peeled, cored and then chopped, in that order. Especially bosc pears; their skin is not tasty but the are great for baking with.

pear cranberry tartPear Cranberry Rustic  Tart

First, make the crust and chill it a bit while you peel, core and slice the pears

GF Pie Crust:

1 c plus 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 lg egg, room temperature

2 tsp fresh orange or lemon juice

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 flat fat disc with your hands. Put it in a pie bag, on a large piece of sturdy plastic or on a crust sized piece of wax paper (14 x 14 inches more or less), put another piece of wax paper on top and chill it all in your fridge 15 minutes

Filling;

3 -4 cups peeled and chopped pears

2/3 cup frozen or fresh cranberries

1/4 cup sugar

1 Tbsp. granulated tapioca

1/2 tsp cinnamon

1/8 tsp. allspice

a sprinkle salt

Mix dry ingredients; add to the fruit in a bowl, stir and let sit while you roll out the crust.

Directions: Roll out the somewhat  chilled crust between the two sheets of wax paper into a disc; maybe 14 inches, try to get the thickness even, no thick middle! I use my pie bag as it works great. Peel off one side of paper and place on pan, centered.  Remove other slice of wax paper or plastic.

Using a big spoon place your filling carefully on the crust but leave a 1 ½ inch border of crust untouched all around the fruit. Fold that excess crust up to make walls around the fruit filling. Sprinkle with 1-2 tsp. chunky sugar.

Bake at 375 degrees for 35 minutes; golden brown crust and a bubbling, cooked looking filling.  Cool at least an hour before cutting. Great with a scoop of vanilla ice cream!

pear tart slice

Took this by candlelight outside on my back porch just before taking a bite! MMMMM

 

Bittersweet Chocolate Tart….Crazy Good

 

Six years ago I made this dark chocolate tart and we ate it around a bonfire. Someone had the bright idea of putting toasted marshmallows on their slice.   This Friday I made the same tart but gluten free and we tried something different to top our slices with; amazing local made blackberry ice cream, delish vanilla ice cream and fresh organic homegrown raspberries.  My slice of tart was silky smooth, very dark and gone far too fast. We all had seconds, but I was able to save some for Joe and I to enjoy Saturday.  It was a big hit with all of the chocoholics there so here is the recipe.

Notes: I did run short on the 60% bittersweet Ghirardelli and used one ounce of semi-sweet to get the correct amount; it worked perfectly. Just take your time melting the mixture; I used the lowest heat possible and stirred it frequently. This is a keeper if you love dark chocolate. I am guessing it could be made with semi-sweet chocolate.  Drop me a note if you try that! I’m always interested to hear how a recipe works out.

Bittersweet Chocolate Tart

Crust

1 cup gf flour (recipe below)

¼ cup sugar

1 tsp xanthan gum

¼ tsp salt

½ tsp cinnamon

5 tbsp. butter cut into 5 pieces

1 tsp. vanilla extract

1 tsp. water

Mix all the dry ingredients in the bowl of a stand mixer.  Add the butter pieces and blend until they are tiny crumbs.  Then add the vanilla and 1 to 2 tsp. water and blend.  It should be thick crumbs.

Spray a 9 inch tart pan with a removable bottom with cooking oil and then sprinkle with some gf flour; shake to coat.  Dump the crumbs of the crust evenly all over the tart pan bottom and press in with your fingers to make a fairly even crust, be sure to push some up the short sides of the pan so it is to the top of the metal and not too thick near the edges.

Bake at 350 for 11 or 12 minutes.  I did 12 minutes. Let cool while you make the filling.

Image

Filling Ingredients

¾ cup heavy cream

1/3 cup whole milk

7 ounces bittersweet chocolate, I like Ghirardelli.  Break into small squares/pieces.

1 large egg slightly beaten

Put the milk, heavy cream and chocolate in a heavy bottomed sauce pan and heat on low to heat; stir often until chocolate is melted.  Remove from heat, whisk well to fully blend and cool a few minutes.

Add the beaten egg, blend well.  Pour into the tart pan and bake at 375 for 15 minutes.  Yeap; 15 minutes; no more than 16 tops. It is a thin chocolate custard and you want it barely solid. It will continue to cook for a number of minutes so stop worrying it is underdone; trust me it isn’t!  Serve at room temperature topped with toasted marshmallows or ice cream. The contrast between the vanilla ice cream highlights the smooth dark delish of the tart. SO memorable.  I had some cold the next day; nice but honestly it is incredible when it is room temperature; the texture is perfection. Enjoy! slice choco tart with icecream

Brown Rice Flour Recipe (same as King Arthur Basic GF Flour)

Ingredients

–         1 c brown rice flour –

–         1/3 c potato starch (not potato flour)-

–          3 tbsp tapioca flour

Directions

Mix all the flours in a jar or bag

Image

This tart is best eaten warm with two or three toasted marshmallows pressed onto the top.  Whipped cream or vanilla ice cream is also yummy.  This picture was taken in total darkness with an i-phone and the owner of this slice of tart was ticked off that her marshmallows cooled while the shot was made so she toasted up two more marshmallows and had all four on her slice of tart.  This dessert is seriously delicious and really easy to make. If you love dark chocolate this is a must recipe for your repertoire.  It can easily be made by you wheat eaters; just use your favorite cookie tart crust recipe.  The filling will be the same.  Now, go get some good chocolate and make your own tart and don’t eat the whole thing yourself; share it with someone you love!

Originally posted in 2014. Silly of me not to repost sooner as it is AMAZING!

Fall Plum Tart

I love juicy ripe plums eaten out of hand but seldom bake with them.  This is one of the only recipes I bake using 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 purpley delish in this simple tart.  It is modeled after a German fruit tart I had enjoyed in my wheat loving past life.  I think my version replicates it quite well although mine is a tad more cakey….not a bad thing either!  I posted this last year but wanted to share it again. This time I found smaller Stanley plums and tried them instead of the big ones used last year. 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 purple 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.

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 unadorned. 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 25-30 min.  Top with mixture of 1 ½ tsp sugar and ½ tsp cinnamon

Bake 3-5 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

 

Re-posted from my blog, originally October 2014, minor changes to text and cooking time in recipe.

Blueberry Cheese Tart

In search of a dessert that used up a crust I had in the freezer, and some blueberries in the fridge. Just needed the ricotta cheese. I added some lemon extract and zest to the filling because I love lemon and blueberry together.

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

 

This time I used a redi-made gf pie crust my sister had bought; it made two crusts and she only used one so we froze it; thawed it for this tart and it worked great; similar texture to my standard gf pie crust. Or use the cookie crust below. Yeap; that’s a bit of extra custard I baked with blueberries; it was really tasty even minus a crust.

Notes; you can leave out the lemon extract 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 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 TartCookie 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.

 

Or, roll out that glutino crust and fit into your pan; trim off extra crust. Fill.

Filling:

12 ounces of ricotta cheese, whole milk is best but any will do.

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

1 tsp. lemon rind grated

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  cup more 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

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.