One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!

 

 

 

On a floured surface roll out pie dough a little thinner than I did.

 

 

cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip.

 

 

sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar.

 

 

Bake, until pies are golden brown, 35 to 40 minutes.

 

 

Serve warm or cooled.

 

 

 

Blueberry and Raspberry Hand Pies

ingredients

• pie crust dough, premade in advance or from the store
• blueberries and raspberries, frozen and thawed or fresh
• maple syrup granuals
• 1 egg for brushing tops of pies
• sanding sugar, for sprinkling

 

Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.

 

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.

 

I saw a photo on foodgawker and just had to try it even though I really didn’t have any of the ingredients. So here is my tart inspired by the photo of the carrot an eggplant tart.

 

 

I started by making thin carrot slices with a vegetable peeler.

 

 

Like so.

 

 

Sliced a few onion slices. This was my substitute for eggplant. It was purple.

 

 

I used about 6 eggs pretend you see 6 eggs here. Thanks.

 

 

All the parmesan in the jar. Maybe 1/2 cup?

 

 

A little salt and pepper

 

 

and garlic powder to taste.

 

 

Then poured about 1/3 into an unbaked pie shell.

 

 

Put in a bunch of parsley.

 

 

I hoped the parsley  wouldn’t sink too much as it was my foundation for the carrots and onions in my non- tart pan that I’m using for a tart anyway.

 

 

I started from the edge and worked my way to the center alternating carrots and onions.

 

 

Then poured the remaining egg mixture over it.

 

 

Baked at 350 for 30 minutes or when I saw it really puffy and the edges turning brown.

 

 

 

 

let cool a little and serve.

 

Carrot and onion tart

ingredients

• 1 unbaked pie shell
• 2 carrots sliced with a mandoline if you have one or a vegetable peeler like I did
• a few slices of red onion
• 1/2 cup parsley chopped
• 6 eggs
• 1/2 cup parmesan
• salt, pepper and garlic powder to taste

In a bowl beat eggs, parmesan and salt, pepper and garlic powder. Pour about 1/3 into pie shell. add parsley.

Starting on the outside edge alternate standing carrot and onion slices on edge .

Pour remaining egg mixture over tart and bake at 350 for 30 minutes or until done.

 

Some times I try making up new recipes or randomly making something from no recipe. I don’t always remember to take photos of each step and I don’t really worry about it because after all this is just a test recipe.

Most of these photos just get forgotten because it’s just a test pizza or tart.

So here’s what was on my camera:

 

 

I had these pretty little tomatoes, peppers and bacon bits. Looked like pizza to me. so I made some gluten free pizza crust without using a premixed package. …it wasn't so great, I have to work on it a bit more. So never mind about the crust.

 

 

I started with a layer of fresh pesto, a few slices of feta cheese sprinkled around,mozzarella and then tomato slices.

 

 

Topped it with bacon

 

 

and some bell peppers.

 

 

And cheese of course.

 

 

While that one was baking I started on another one.

 

 

This one I started with tomato sauce then layered feta, mozzarella, tomato slices and what was left of the green peppers.

 

 

Yum.

 

 

One day I decided to make some tarts without a tart pan and no recipe.

 

 

I mixed some sour cream with some meat pie filling I’d discovered in the freezer.

 

 

 

 

 

Then just put slices of tomatoes on top and baked them.

I’d get right back to these recipes, but the tomato plants just died so it might be a while before I post the revised recipe.

Happy labor day!