Raspberry tart ~Gluten free

by - 12:06 PM

raspberry tarts-14670-2

 

When you find big juicy raspberries on sales for 25 cents you know it’s time to make raspberry tarts!

 

raspberry tarts-14645

 

Since I haven’t figured out how to make gluten free puff pastry dough yet I just used gluten free pie crust. I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour. I’m not going to lie, It is not AS flakey in texture but it works.

 

raspberry tarts-14646

 

Roll out pie crust dough  and gently drape it over the pan.

 

raspberry tarts-14647

 

Trim edges.

 

raspberry tarts-14648

 

fold the crust edges over. Then place all crust lined pans in the freezer while waiting for the oven.

 

raspberry tarts-14649

 

In a bowl add egg yolks,

 

raspberry tarts-14651

 

sour cram, sugar and lemon zest.

 

raspberry tarts-14652

 

Mix and then realize the eggs are small and decide to add one more egg and a little more sugar. Then mix again. 

 

raspberry tarts-14653

 

Bake crusts at 400  for 10 minutes.

When crusts are starting to look done, not golden brown done but not raw dune. Remove from the oven

 

raspberry tarts-14655

 

and promptly pour filling into them

 

raspberry tarts-14656

 

and return to the oven and bake until

 

raspberry tarts-14657

 

Return to oven for 10 minutes. Then let cool completely.

 

raspberry tarts-14658

 

When you’re ready to serve, get out the 25 cent berries!

 

raspberry tarts-14659

 

raspberry tarts-14661

 

Arrange raspberries on top of custards.

 

raspberry tarts-14663

 

Arrange in whatever pattern you like, I like hexagons.

 

raspberry tarts-14665

 

drizzle the raspberries with the Fruit Glaze.

 

raspberry tarts-14666

 

And then dust with powdered sugar.

 

raspberry tarts-14667

 

 

 

raspberry tarts-14674

 

Serve right away.

 

raspberry tarts-14678

 

It was good, it was very good.

 

Raspberry tart ~Gluten free

  • premade gluten free pie crust (I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour. )
  • 2 egg yolk s
  • 1 1/2 cups sour cream
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 quart large ripe whole raspberries, Pinch of freshly-grated lemon zest (rind)
  • Fruit Glaze (recipe below)
  • 1 tablespoon powdered sugar
Preheat oven to 400 degrees F.
Roll out pie crust and  and line pie shell or tart pans. Bake for 10 minutes.
While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla extract, and lemon zest.
Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes. Remove from oven, let cool, and then refrigerator until serving time.
When ready to serve, arrange whole strawberries on top of the custard. Lightly brush the strawberries with the Fruit Glaze.
Fruit Glaze:
  • 2 tablespoons plum jam (or use jam or jelly of your choice)
  • 2 tablespoons water
In a small saucepan over medium heat, stir together the jelly and water until syrupy. remove from heat and let cool.

You May Also Like

0 comments

Find me on

Facebook Taste spotting