Blueberry Tartlets That Thrill!


Blueberries rule my universe right now; plentiful and sweet.  The flavor can’t be beat. My guy loves them and I have to agree; they are the tastiest and healthiest fruit for me. Haha! Seriously this is all true and I am in love with these tartlets. The crust to fruit ratio is perfect and I made them with a minimum of sugar as these ripe berries are already quite sweet. I got my fruit at Aldi’s for a great price; every grocery store has blueberries by the pint, often on sale. They are very good for your body; full of fiber, low in sugar, and full of other nutrients. They are especially you have blood sugar issues.  See http://www.medicalnewstoday.com/articles/287710.php for more information.

Tips: Try not to bake in a hot kitchen; it makes it hard to roll out dough or even make the crumb mix. If it gets above 76 degrees you should turn on the air to keep your crust from acting weird.  I had to put mine in the freezer for a bit to help it hold the desired shape.

Don’t eat these tartlets fresh from the oven; they should be cooled to just warm or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny each is one individual dessert.  You could certainly serve them with vanilla ice cream. We had them that way the other night and that was a treat indeed.

My apologies: these pictures were taken in a hurry; hot day and there was no spare time so they are looking rustic and crumbs dot the baking pan but frankly rustic tartlets are lovely. Be as tidy as fits your needs.

Angie’s GF Blueberry Crumb Tartlets: makes 6

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

You will need 6 flat bottom 4 inch tartlet pans if you make them all at once. My pans are 4 in an attached group. I baked 4 one day and 2 the next day

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

2 1/3 cups fresh blueberries, place in medium bowl

Mix with:

6 Tbsp. sugar

2 Tbsp. quick tapioca

¼ tsp. cinnamon

Let stand while you prepare the crumb crust. This is important so the tapioca can soften and absorb some juices before baking. If you like things tart add a tsp or two of fresh lemon juice to the berries.

Tartlet construction: Break dough into a large ball and a small one. Roll out big ball in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in 4 set tartlet pan, centered.  Remove other slice of wax paper.  Cut into 4 pieces with a sharp knife. Mold the crust to fill each tartlet shape with no holes or thin spots. Do the same with the smaller ball and create 2 more tartlet crusts. If you only have one pan you can refrigerate the dough and make the two other tartlets later.  Fill each tartlet with fruit mixture to the top of the dough… after you have the crumb topping ready to go.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look and I did!

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 30-32 minutes until bubbly and the crumb crust is light brown.  Cool at least a half hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

blueberry tartlet 2017

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 5-8 minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

Sweet Cherry Tartlets

I love a little fruit tartlet for dessert; there is something winsome about having your very own tiny pie to enjoy.  Fruit is high on my list of loved things.  So you can see why I am really into tartlets these days.  Sadly, winter is a desert as to enjoying fresh stone fruit…they are plentiful in the summer to early fall, not in March.  I do not care for fruit shipped from the southern hemisphere; picked so green the flavors are lacking. Thank goodness for frozen bagged fruit.  I love using them to bring back the flavors and scents of fresh baked fruit pies even in March. I couldn’t find frozen sour cherries so I decided to experiment with the frozen sweet (bing) cherries that are readily available.  Bonus over fresh; they are pitted and they keep a long time in your freezer.  I wanted to make these tartlets for President’s Day.  Only two weeks late, LOL!

Don’t eat these tartlets hot; should be cooled to just warm if you like it so or room temperature or even a bit chilled. They are a perfect size, just like a big tart only tiny and each makes one individual dessert.  You could certainly serve them with vanilla ice cream, I had one like that today; dessert perfection!

Angie’s GF Bing Cherry Tartlets: makes 4

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Crust: You will need 6 flat bottom 4 inch tartlet pans if you make them all at once. I actually refrigerated my dough and made the second batch of 2 a few days later so just one tart pan worked.  Adjust the filling to the number of tartlets you are baking.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

2 cups frozen sweet cherries; measure and then cut in halves or even quarters if big, place in medium bowl

Mix with:

2-3 tbsp. sugar (I used 2) mixed with ¼ tsp. cinnamon and

1 tbsp. quick tapioca

A sprinkle of sea salt (less than

1 tsp. grated lemon zest

Add 2 tbsp. orange juice

Stir and let stand while you prepare the crust. This is important so the tapioca can soften and absorb some juices before baking.

Break dough into 2 balls, one twice the size of the other.  Roll out the bigger ball of crust in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place across the tart pan, centered.  Remove other slice of wax paper. Cut into four squares, mold to fit the pan, I cut off all extras and saved them for the second batch of tarts. Crimp edges all around with fork tines.  Fill each tartlet with cherry mixture after you have the crumb topping ready to go.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look.  Leftover crumbs can be stored for a few weeks in the fridge in a tightly covered container.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Take one half cup of the mixture and put in a medium sized mixing bowl.

Add 2 ½ tbsp. sliced or slivered almonds, 1/8 tsp. cinnamon, and a sprinkle of sea salt.

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs but I did use up all the almond crumb blend. Up to your personal taste… It sinks a little into the fruit mixture.

Bake in a preheated 375 degree oven for 35 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 hour before serving at room temperature.  I think it is best served within in 24 hours of when you make it for optimal flavor.  The crumbs will get soggy if too much time passes.

cherry-tart-on-plate

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 7-9 minutes before filling it with the fruit mixture.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

Note: Keep the rest of the dough in the fridge; will keep a few days; when you are ready for a repeat: make a half recipe of the filling and use it to bake 2 more tartlets after you remove the tartlets from the pan.

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and base crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

Pecan Tartlets

As 2016 was my year to blog on pies I feel compelled to share yet more yummy pieness.  This one is a bunch of tartlets; about 4 inches across. Since I didn’t need a whole pecan pie I made a 2/3 batch of filling for six flat bottom tartlets filled with pecan gooey yumminess. Just an idea if you don’t want a whole big pie. Plus everyone loves a tartlet; like a whole pie just for you!  They keep about 3 days in a sealed container…if they last that long.

Notes: You have to use dark corn syrup.  Yes, I know corn syrup is an unhealthy item but sometimes you just have to go wicked!  It’s worth it, I promise. Cross my heart.

These tartlets are awesome as is but are also great with some freshly whipped cream or vanilla ice cream which is popular at my house.

Angie’s GF Pecan Tartlets 

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbsp granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Crust directions: Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembles coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you get the rest ready.

Filling:

2 large eggs

1/3 c sugar

1/4 tsp sea salt

2 and a half tbsp. melted butter

1/2 cup dark corn syrup

3/4 cups pecan halves

Sprinkle cinnamon

Filling: Beat eggs, sugar, salt, butter and corn syrup in stand mixer until well mixed, can use a hand held mixer.  Stir in pecans and a sprinkle of cinnamon.

Assembly: Roll out 2/3 of pie crust between the two sheets of wax paper; try to get the thickness even, no thick middle! Peel off one side of paper and cut into four sections across the middle.  Take a section and fit into a tartlet pan.  I use the flat bottomed ones; come in a set of four attached together.  Crimp edges all around.   Roll out the rest and form into the other two tartlet shells.I don’t leave a lot of crust at the top so I actually got 7 tartlet shells; the spare one was for me! Fill your shells with pecan mix.  I filled my spare with homemade raspberry jam sprinkled with pie crumbs that I had in the fridge. Bake in a preheated 375 degree oven on a low shelf for 25 or so minutes until set and crust edges lightly browned.  Cool at least 1/2 hour before serving at room temperature or slightly chilled.  The raspberry one was equally tasty and we actually each had half a raspberry and half a pecan tartlet with ice cream for dessert last weekend.  Perfection!

 pecan-and-raspberry-tartlets

Brown Rice Flour Mix (same as King Arthur’s gf flour blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust is from Annalise Robert’s great cookbook.  Gluten-Free Baking Classics, second edition.

Berry Good Tartlets

Everyone loved that winter fruit tart I made 2 weeks ago so I decided to try a slight variation on it; individual tarts created in low sided round tartlet pans, they have a removable disk bottom for easy removal of each tartlet. I used some frozen blueberries instead of the pears plus I added a touch of ginger to spice it up differently.  If you are a ginger hater, just leave that out.

berry tartlets 009

They turned out really tasty, I used my favorite crisp cookie crust covered with a mixture of fruits and the touch of crumb almond topping.  We each had our own tartlet slightly warm with a scoop of vanilla ice cream; perfect.  Joe said that he really loves the cookie crust; great cookie flavor.

This is a simple recipe; toss the fruits with sugar and a touch of tapioca.  If you don’t have tapioca use some cornstarch or rice flour mix.  They look like I bought them in a bakery.  I took one to a church event so I would have a safe treat to enjoy and was envied by all the others at my table eating commercially made wheat based pastries. Serve these tartlets and I promise you no one will even believe they are eating gluten free!

berry tartlets 002 berry tartlets 004

 Fruity Mix Tartlets

Start by making a gf cookie crust and the crumb topping. If you have leftover crumb topping in the fridge you are ahead of the game for making pies and tarts!

Cookie crust

Place the following in a stand mixer bowl and combine

1 cup GF flour (recipe below)

¼ cup granulated sugar

1 tsp xanthan gum

½ tsp cinnamon

Mix well, add 5 tbsp cold butter, cut into 6-7 chunks.  Mix on low until the butter is just crumbs blended in.

Add 1 tsp. vanilla extract and 1 tbsp water.  Blend well.

tartlet pans

I love these little tartlet pans made by Chicago Metallic.

 

Pour the crust crumbs into six mini tart pans or a ten inch tart pan that was sprayed with cooking spray.  Spread it up the sides ¼ inch (½ an inch for the big tart pan).  Press gently in so it is a cohesive crust but do not press really hard or your crust will be like concrete when the tartlets finish baking!

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

You will use a ½ cup of the crumbs. Put the rest in a tightly sealing glass container and store in the fridge for your next pie/tart. It should keep for several weeks.

Almond Topping: mix well

½ cup crumb topping

¼ cup slivered almonds

Heat the oven to 375 degrees while you make the filling.

Filling

1 baking apple

1 ¼ cup frozen blueberries, not defrosted

1 skimpy cup raw cranberries

½ cup sugar

1 tbsp. granulated tapioca

1/2 tsp. cinnamon

¼ tsp. ginger

Peel, core, quarter and slice thinly the cooking apple, put in a mixing bowl with the blueberries and cranberries.  Be sure to pick over the cranberries and remove any soft or iffy ones.  Add the sugar, tapioca, ginger and cinnamon, mix with a spoon.

Pour into the crusted tartlet pans.  Mound up a bit; it will sink when it is cooked.  If you have any leftover fruit; you can bake it in an oven safe dish with crumbs on top.  Sprinkle the tartlets with the almond crumb topping.  I put the pans on a baking sheet for easy placement and removal from the oven. Pop the tartlets in the oven and bake 40-45 minutes or until bubbly and lightly browned.  They take that long because the blueberries are frozen. Cool at least 10 minutes.  Serve warm or cold.  Enjoy!

berry tartlets 009

Brown Rice Flour Mix
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour