Monday, June 27, 2011

GF Open Face Berry Tarts

     I was reading my newest issue of Food Network Magazine and immediately tried the Open Faced Plum Tart.
Blackberry Plum Tart
    

 Sunny suggested mixing and matching your favorite fruits and I took her up on it.  I made two tarts.

Tart 1- Blackberry Plum 

  • 1 disc of your favorite gf pie crust ( I really like Cybele Pascals or the Sweet Pie Crust from Nicole Hunn.  For this recipe I used Nicole's.)
  • Spread strawberry jam (about 1/4 cup or so) in the center of your pie crust disc, leaving about a 2 inch border.
  • Layer on your plums, pitted, and cut into wedges.  I also took the skin off my plum.
  • Add a handful of blackberries.
  • Sprinkle fruit with 1/4 cup sugar.
  • Fold the edges in, in a pleating fashion.  Be sure to press the dough together to make sure it is sealed.  Otherwise the juices will runneth over.  (I did this and juices ran, and it was still supper yummy!)
  • If you can tolerate egg, you can brush the crust with an egg wash.  I lightly brushed my crust with oil.  
  • Baked at 350 degrees for 25-30 minutes or until the crust is golden brown.  
Tart 2 - Triple Berry-Strawberry, Raspberry, Blueberry
  • 1 disc of your favorite gf pie crust. ( I used Nicole Hunn's Sweet Pie Crust)
  • Spread strawberry jam (about 1/4 cup or so) in the center of your pie crust disc, leaving about a 2 inch border.  
  • Layer on strawberries that have been quartered, a handful of red raspberries, and a handful of blueberries.
  • Sprinkle fruit with 1/4 cup sugar.
  • Fold the edges in, in a pleating fashion.  Be sure to press the dough together to make sure it is sealed. 
  • If you can tolerate egg, you can brush the crust with an egg wash.  I lightly brushed my crust with oil.  
  • Baked at 350 degrees for 25-30 minutes or until the crust is golden brown.  

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