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

 

 

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.

 

 

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

 

 

Trim edges.

 

 

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

 

 

In a bowl add egg yolks,

 

 

sour cram, sugar and lemon zest.

 

 

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

 

 

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

 

 

and promptly pour filling into them

 

 

and return to the oven and bake until

 

 

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

 

 

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

 

 

 

Arrange raspberries on top of custards.

 

 

Arrange in whatever pattern you like, I like hexagons.

 

 

drizzle the raspberries with the Fruit Glaze.

 

 

And then dust with powdered sugar.

 

 

 

 

 

Serve right away.

 

 

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.

 

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.

Picking pears with cows is interesting. They really just want know if you have any grain in a bucket. So they act uninterested for a few minutes. They text their friends to see if they think you might have any grain. Then they just happen to be walking over in your direction. They nonchalantly check for grain in the box Bill always puts it in.  Then another comes and another.




Out in the pasture there are a few pear trees loaded with pears.




The only problem is most of the fruit is just out of reach.




Then the girls start coming over.



One by one.




One of them spotted an escaped pear




and made short work of it.




She had this piece of grass sticking out of her mouth when she first walked up.




What are your favorite  pear recipes? These will be ripe in about a week and I’ll be desperate for ideas.

Apricot Cranberry pie  made with fresh apricots and frozen cranberries.

 

I almost didn’t post this because I forgot to put the full amount of sugar in and it came out extremely sour! It was eaten but it would’ve seemed more like a desert if it had had a full cup of sugar. I don’t know, I just got distracted and only put in a half cup.

 

I cut up 7-10 apricots

 

Put them in a bowl with frozen cranberries and sugar. Yes, here’s where I should’ve put in a whole cup.

 

A couple large tablespoons of flour

 

mix it all together and pour into pie shell.

 

 

Arrange pie crust shapes on the top. I like cutting out shapes with cookie cutters so much better than weaving the traditional lattice top for fruit pies. It’s mush faster this way.

Bake at 350 for 35-40 minutes.

 

Let cool before serving.

 

Even though it was on the sour side

 

It wasn’t THAT bad.

 

 

Apricot Cranberry Pie

• 1 unbaked pie shell and top cut into shapes
• 7-10 apricots cut into slices
• 1/2 cup frozen cranberries or fresh
• 1 cup sugar
• 2 tablespoons orange juice concentrate
• 2 tablespoons flour
• Demerara  sugar for sprinkling on top

 

In a bowl combine apricots, cranberries, sugar, orange juice concentrate and flour. Pour into pie shell and top with pie crust stars. Sprinkle demerara sugar and bake at 350 for 35-40 minutes or until bubbly and golden brown.  Let cool on a wire rack.

 

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