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.

 

These little hand pies are perfect picnic food and they’re gluten free. You can really fill them with what ever you want. I grabbed the left over filling from the stuffed tomatoes and then added other stuff. I will try to give an approximate recipe for the filling below.

 

 

You’ll need some chilled gluten free pie dough

 

 

cut into pieces a little smaller than golf balls.

 

 

But maybe not this small!

 

 

This one is better. Spoon filling onto rolled out dough. 

 

 

fold over

 

 

and pinch closed using a fork. If you dough won’t stick together because you used corn starch to roll it out instead of gluten-free flour, I found lightly brushing the surfaces you want to stick together with a little water works.

Place each completed one back in the freezer to harden the butter in the dough while you make more.

 

 

Bake at 350 for 20 minutes or so or until golden brown but not black on the edges like happened to some of mine! 

It was just one email I stopped to read!!!

 

 

Let cool on a rack.

 

 

Serve right away or make ahead.

 

Sausage kale+corn hand pies

ingredients

• Chilled gluten free pie crust dough I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour.

filling:

• 1/3 cup corn drained
• 1/4 cup grated zucchini squeezed dry
• 1 cup sausage cooked with onions
• 1/4 cup cooked beans drained
• 1/2 cup kale cooked, chopped and pressed dry
• 1/2 cup grated cheese
• 1 egg
• salt and pepper to taste

 

Mix all filling ingredients together in a bowl.

Roll out ball a little smaller than golf balls of pie crust dough.

Spoon filling onto rolled out crust. fold in half and pinch edges together with a fork. Bake at 350  degrees for 20 minutes or until golden brown.

 

These gluten free quinoa stuffed tomatoes look good, taste good and only take a few minutes to make. 

 

 

Please excuse the unique markings on some of these tomatoes, this is from when it was dry for days and then it rained so much the tops split.

 

 

You start by slicing off the tops of the tomatoes.

 

 

Yeah, not so pretty.

 

 

Anyway, scoop out the insides

 

 

of all the tomatoes and set aside.

 

 

This is a great recipe for using up cooked left overs.

 

 

In a bowl, add quinoa,

 

 

corn,

 

 

beans, they were supposed to be black beans but when they came out of the can they look brown to me. But it doesn’t really matter.

 

 

Then add cooked sausage with kale and onions.

 

 

Mix together.

 

 

Wait, almost forgot the cheese! Add cheese.

 

 

And cumin.

 

 

And salt and pepper to taste. and mix all together.

 

 

Place tomatoes in a pan

 

 

and spoon the filling into them.

 

 

Leaving a little room for more cheese and parsley.

 

 

Top with chopped parsley

 

 

and more cheese.

 

 

and maybe a little more parsley and a little more cheese.

Then bake at 350 for 15 minutes or so or until the cheese is melted and starts to turn brown.

 

 

Serve warm.

 

 

Then see if it’s any good.

 

 

Just one more bite.

 

Quinoa Stuffed Tomatoes

Ingredients

• 10- 12 tomatoes
• 1 cup cooked quinoa
• 1 cup cooked and drained corn
• 1 cup cooked beans, any beans you like really
• 1 cup cooked sausage, kale and onion
• 1 cup cheese divided
• 1 teaspoon cumin
• salt and pepper to taste
• chopped parsley

Slice tops off tomatoes and remove insides.

In a bowl add quinoa, corn, beans sausage mixture and about 1/2 cup of cheese. Season with cumin, salt and pepper to taste and mix all together.  Spoon into filling tomatoes top with parsley and cheese. Bake at 350 for 15 minutes or until cheese is melted and starting to brown.

Best served warm but cold isn’t bad either.