It is the peak of peach season so get some peaches and whip up a delicious gluten free peach pie. I wanted individual tarts so everyone would feel special; that I baked them a pie; easy to do! If you don’t have these deep dish pans you can use the flat bottomed tartlet pans; but they probably won’t hold quite as much filling. Plus I think the proportion of fruit to crust is just perfect in a small tartlet. Try them and see; a delightful summer dessert.
Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown. This pie really showcases great tasting peaches. If you use lousy peaches your result will lack great flavor. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie. I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier.
To peel; heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and blanch them 2-3 minutes, two if very ripe, 3 if less ripe. Allow to cool somewhat before peeling. I like to do that over a bowl to catch the juices as I slice each peach.
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 were perfect, just like a big pie only tiny and making one individual dessert. You could certainly serve them with vanilla ice cream. And this recipe, like all peach desserts, works perfectly with fresh nectarines, bonus: no peeling required!
Angie’s GF Peach Crumb Tartlets: makes 7
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 7 deep dish 4 inch tartlet pans if you make them all at once. I actually froze my dough and made the second batch of 3 a day later. 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.
6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl
½ cup sugar
1/4 cup quick tapioca
I made it in two parts; used 7-8 smaller peaches for each batch. Adjust the sugar and tapioca accordingly. Let stand while you prepare the crust. This is important so the tapioca can soften and absorb some juices before baking.
Break dough into 7 small equal balls.
Roll out each tiny 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 in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Or not; I left mine kinda rough but it worked fine! Place the crust lined pans on a baking sheet with a rim to catch any spills. Fill each tartlet with fruit mixture after you have the crumb topping ready to go.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
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!
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 400 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 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.
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. 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 (finely ground)
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.
Reposted with minor changes from my blog; September 2016.