This fresh fruit Rustic tart made in a gluten free crust says summer all over it.

The best part about rustic tarts is if they don’t look perfect, you just tell people “It’s rustic.”

 

 

In a bowl slice up some peaches and plums,

 

 

throw in a  handful of blueberries and blackberries.

 

 

add some sugar.

 

 

I started by using a few tablespoons of corn starch to thicken the juice.

 

 

Mixed it around and while I was mixing I remembered I wanted to put some lemon juice in.

 

 

So I did.

 

 

It still didn’t seem thick enough so I tried some of Bob’s all purpose gluten free flour. Then I decided it was good enough.

 

 

I got out some gluten free pie crust I’d made ahead. It’s nice to have it made ahead and ready to use like that. This pie crust looks really yellow, I bet it’s because I tried making it with half garbanzo flour.

 

 

After rolling it out I trimmed the ragged edges off and then spooned the fruit filling onto the center.

 

 

Folded or pleat the crust up onto the fruit

 

 

With the extra trimmed pie crust scraps I re-rolled and cut out heart shapes.

I then brushed the crust with juice from the fruit filling bowl and sprinkled coarse turbinado sugar on top. Then baked at 400 for about 35 minutes.

 

 

Hush, it’s rustic.

 

 

Peach+plum+berry rustic tart

ingredients

• pre made gluten free pie crust

 

• 2 peaches sliced
• 2 plums sliced
• handful of blueberries frozen or fresh
• handful of blackberries frozen or fresh
• 1/2 cup sugar
• 1tablespoon lemon juice
• 3 tablespoons flour or gluten free flour
• turbinado sugar for sprinkling on top

 

In a bowl mix together fruit, sugar, lemon juice and flour. Roll out crust. place filling in center and pleat edges up onto fruit. brush crust with water or fruit filling juice and sprinkle with turbinado sugar. Bake at 400 for about 35minutes.

 

I saw this smoothie in a magazine and figured I’d try it. Beets, blueberries, red lentils, and avocado sounded pretty healthy and it looked very pretty so I gave it a try.

 

 

It didn’t taste that great.

But this is really unfair.

I realize now it was really because I’d just been eating ice cream before tasting it. I couldn’t believe something such a beautiful purple could taste like cool mushy creamy dirt.

 

 

After a few more sips it started tasting better. It really wasn’t that bad. I just don’t recommend eating ice cream right before.

 

 

Beet Blueberry Lentil Smoothie

ingredients

• 2-3 beet slices cooked
• 1/2 cup blueberries fresh or frozen
• 1/4 avocado
• 1/4 cup red lentils cooked
• 1/2 cup milk, cow, soy, nut or water
• honey to taste
• lemon juice or lemonade concentrate to taste
• 2-5 ice cubes

 

add all to blender and blend until smooth. Serve before ice cream not after.

 

This Blueberry Broccoli and Bean smoothie was inspired by Hannah’s 4 B smoothie.  I didn’t have any bananas so this is just a 3 B smoothie.

 

 

 

Here’s what I started with plus the things I forgot to remember to get together for the group photo. But this is most of it.

 

 

I only put 3 pieces of broccoli in, I was scared.

 

 

Next I tossed in a few frozen green beans,

 

 

and Some honey.

 

 

I used maybe a third of a piece of tofu

 

 

 

 

A spoon of orange juice concentrate,

 

 

some flaxmeal but not too much ‘cause that stuff isn’t real tasty in large quantities.

 

 

Half a container of blueberries and blended until it was pretty smooth. Then stopped to taste test added ice and blended again until no broccoli chunks remained. 

 

 

 

Serve immediately.

 

3B Smoothie

ingredients

• 3 or 4 broccoli florets
• 1/2 cup frozen green beans
• about a 1/2 cup tofu
• 1 tablespoon orange juice concentrate
• big spoon of honey
• 1 teaspoon flaxmeal
• 1 cup blueberries
• 1-2 cups ice cubes

Place all ingredients in blender reserving most of the ice cubes and blend. Once relatively smooth add more ice and blend until you like it.

Serve immediately. Or make ahead and ignore the discoloration of the broccoli

This flag is as much fun to make as it is to eat!


The Strawberries from T&J Farms were amazing!  


If you live where the pick your own places are still in season, go pick fresh! But if not the grocery store berries will do. I had to use grocery store blueberries because they aren't in season yet here. I got very lucky, the blueberries were really good.


For the crust, bottom cookie mix flour, salt, and sugar. Add butter  cut into small pieces into the flour mixture cut in with a pastry cutter until butter pieces are the size of small peas. Add vanilla, then ice water, 1 tablespoon at a time, gather together with a spatula. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour.
On a lightly floured surface roll dough into 8x11-inch rectangle. Transfer to cookie sheet. Press one index finger against outside edge; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.Preheat oven to 375 degree F.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.


When crust is cool, in medium bowl, mix cream cheese, sour cream, and remaining 3 tablespoons sugar until blended.


Spread cream cheese mixture on crust.


Arrange blueberries and sliced strawberries,


in stars and stripes in cream cheese mixture.


serve immediately or make ahead and refrigerate.

Strawberry blueberry flag Tart
adapted from Good Housekeeping’s Strawberry cream cheese tart recipe
Ingredients
The crust

• 1 1/2 cups whole wheat pastry flour
• 1/4 teaspoon salt
• 1/2 cups sugar
• 10 tablespoons butter, chilled and cut into pieces
• 1 teaspoons vanilla extract
• 3 tablespoons ice water

combine flour, salt, and 1/3 cup sugar. Add butter and cut into flour mixture until butter pieces are the size of small peas. Add vanilla, then ice water, 1 tablespoon at a time, gather together with a spatula. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour.
On  floured surface roll dough into 8x11-inch rectangle. Transfer to cookie sheet. Press one index finger against outside edge; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.Preheat oven to 375 degree F.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.
The cream cheese topping

• 3 tablespoon(s) confectioners’ sugar,
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup blueberries
• 1 1/2 pounds strawberries, each berry cut lengthwise in half

When crust is cool, in medium bowl,  mix cream cheese, sour cream, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange blueberries and sliced strawberries, in stars and stripes in cream cheese mixture.

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Pies are fun to make because they’re easy. Berry pies are fun to make because they’re pretty and looking good is important. But how it tastes is what it’s really all about.

 

I knew I wanted blueberries in the pie, I remembered seeing a beautifully ripe pear in the fruit bowl well it’s a fruit plate here that pear would be perfect. I could  taste it, it was going to be just right. I looked on the fruit plate, but it wasn’t there. Then I remembered I’d eaten it only hours before! So I did the next best thing, got out a jar of pears that have been in a jar since who knows when.

I also threw in a handful of cranberries for flavor and color but not too many, I didn’t want it to be too sour.

 

I added some orange juice concentrate and honey

 

some sugar,maybe a bit more I was a little scared that the raw cranberries might be pretty sour.

 

Some flour to help thicken the juice.

 

Mixed it all together

 

Until it’s this beautiful color. I might be a faster pie maker if I didn’t stop and admire the pretty colors.

 

Pour the filling into a ready pie shell.

 

I rolled out the top crust into waxed paper so I could flop it onto the pie and hope it lands centered.

 

It was pretty close. I was happy.

 

I trimmed off the overhanging edges

 

Bake at 350 for 30- 40 minutes or until crust is golden brown.

 

Cool on a wire rack and serve.

 

Blueberry Pear pie

ingredients

• 1 unbaked pie shell and top (pie crust recipe)
• 11/2 cups frozen blueberries
• 1 cup canned pears
• 1/2 cup frozen cranberries
• 2 tablespoons frozen orange juice concentrate
• 1/4 cup raw honey
• 1/2 cup sugar
• 2-3 tablespoons flour

In a bowl mix blueberries, pears, cranberries, orange juice concentrate, honey, sugar, and flour. Pour into pie shell cut designs into top crust or make lattice or whatever you like.

Bake at 350 for 30-40 minutes or until golden brown and juice is starting to thicken and bubble out.

Let cool a little and serve.

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