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.

It’s very important to not have an odd number of cookies left on a plate, I learned this from Grammy once when she said she’d take just one more cookie so as not to leave an odd number.

It’s been two years since I’ve made Linzer heart cookies, so when a saw a recipe in Cooking light magazine it inspired me to make them again.

 

Cream butter and sugar.

 

Add in eggs.

 

cream together.

 

add flour, cinnamon,

 

Baking soda and salt.

 

mix until well combined.

 

wrap and refrigerate for a half hour or more.

 

Roll out dough and cut into circles.

 

cut hearts out of half of the circles.

 

Bake at 350 until lightly brown. The powdered sugar can go on after, I just got a little ahead of myself here.

 

Place jelly or jam on whole cookies.

 

Sprinkle powered sugar on cut out cookies.  

 

place the cut out cookies on top of the whole cookies.

 

and there they are, ready to eat!

 

Remember if there’s an odd number of cookies on the plate you have to eat it. Sorry, those are just the rules.

 

Plum Linzer Heart Cookies

ingredients

• 1 stick of butter
• 3/4 cup sugar
• 2 eggs
• 2 cups whole wheat pastry flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• powdered sugar for sprinkling
• 1/4 cup plum jam

 

in a bowl cream softened butter and sugar then add eggs. Then add flour, baking soda. salt, and cinnamon and mix. Flatten into a disk wrap in plastic wrap and refrigerate for at least half an hour.

Roll out dough about 1/4” and cut into circles or squares. Cut hearts into half of them for the tops. Bake at 375 for 10 minute or until lightly brown.

Spread jam on center of whole cookies. sprinkle powdered sugar on cut out cookies. Place one cut out cookie on top of each whole cookie.

Serve immediately or later.