Gluten Free Fruit Tarts
If you love flaky ( or is it spelled flakey, don’t know for sure!) pastry-like desserts, you’ll love these Gluten Free Fruit Tarts! And the best part is that you can decide which filling, of the many luscious fruits out there, you’d like to indulge in.
As you see, I made peach and blueberry, but apples or raspberries or strawberries, or ….. Well, you get the idea. Don’t get nervous, the pastry crust is made with a Glutino, Gluten Free Pantry, “Perfect Pie Crust” Mix.
I’ve mentioned them before in the blog, and even prepared a cookie once with it and that was delish. So, if you try this idea, remember that it’s a flat, flaky ( there’s that word again) tart that I was even able to eat by picking it up and biting into it, like a large cookie. It tastes so light, you may even feel like there are no calories involved. But we’re not here to judge! Just here to make living a Gluten Free lifestyle as delicious and effortless as possible.
Ingredients, for 4 six-inch tarts:
½ Box Glutino Perfect Pie Mix (Or one you prefer)
Following the box directions, but for mine it required:
1 Lg. Egg
2 tsp Vinegar
½ cup Sweet Butter (Cold)
½ cup or more, All-Purpose Flour, G-Free of course for dusting.
Several Ripe Peaches, or 1 cup Blueberries, or Raspberries, etc. Peaches are cut into ¼ in wide crescents, skin left on
¼ cup Granulated Sugar
2 tbl Light Brown Sugar
Dash of Salt & Pepper
Follow your pie crust box directions. This called for chilling the crust in a ball for an hour or more. I left it in the fridge overnight and it worked very well for me.
When ready to bake, cut the ball in half, and using a board or marble surface, dust with some all-purpose flour. Dust the rolling pin as well to avoid sticking. You’ll have to repeat this dusting process with each circle you prepare.
Roll out the first half to a thickness of ¼ in. We need it to have some weight or it will fall apart and besides, you’d like the tart to be thick enough to handle, any way! After rolling, cut into circles of about 6 inch wide.
Remember, if the dough starts sticking to the pin or board, just dust with a bit more flour.
As you can see in this prepping photo, I’ve rolled the edges up a bit making a kind of border out of the crust. It will also serve to keep any juices from running off as it bakes. The blueberries were the fruit that concerned me in this. Some folks like to brush the edges with an egg-wash before baking. Up to you. (Just use a fork or whisk to beat an egg yolk with 2 tbl water and then brush edges)
I used a silpat (silicone) baking sheet, which I really love using, but if you do not, then use a Parchment Paper sheet.
Heat oven to 350 degrees.
Place a sheet of aluminum foil, loosely over the top of the entire sheet. The crust will brown faster than the fruit will cook, so protect the crust for the first 20 minutes.
After 20 minutes, remove the foil, and put the baking sheet back in the oven for another 10 to 15 min. Watch these, and remove when the crust is a golden color.
Immediately sprinkle some Sugar ( I used demerara sugar) on top when they are removed from the oven. Allow to cool before storing or eating, if you can, that is!