Wednesday, July 15, 2015

Strawberry tart gluten-free #recipe from @DarylWoodGerber

From Daryl aka Avery:

A couple of weeks ago, Sheila shared a strawberry tart. Loved it!  This one is gluten-free, and since I can't resist strawberries, I'm going to share a recipe with you, too. One can't have too many tarts hanging around, right?  OOPS. I mean, tart recipes! :)

Back in my young years, I used to be an excellent pie maker. I’d make them all summer long, when we would make blackberry and peach pies and stick them in the freezer. Yes, we had a freezer. It was one of the most incredible things. I loved doing it. I mastered at a pie crust.

Now that I’m gluten-free, making pies has sort of lost its charm. Making a gluten-free crust is nothing like the old way. Gluten-free flours don't have that stick-togetherness quality that gluten-enriched flour has, and I MISS IT. Yes, I can add xanthan gum, but it's not the same.

Pooh!

That said, I still love pie, and though it’s a challenge to make a gluten-free crust, and even though it “looks” bad (unless you buy a premade crust, frozen, from Whole Foods, which looks great and tastes great), this homemade version is delectable. Whew!  

So...if you can get past the looking "good" thing (I'm a perfectionist; this is hard for me!), and if you want to make your own, this one is a good fit. It tastes great. Using parchment paper makes it easier to roll out, and then it all gets hidden by the pie filling anyway.



STRAWBERRY TART
GLUTEN-FREE

Serves 6-8

Ingredients:

For the crust (regular & gluten-free option):
1 stick cold butter, cut into pea size pieces
1/4 cup sugar (*I used raw sugar)
1 1/4 cup regular or gluten-free flour, plus extra for rolling dough (depending on your dietary needs!)
1 egg yolk
Pinch of salt
2 to 4 tablespoons cold water (I used 4)

For the tart:
1/4 cup white sugar
3 large egg yolks
4 tablespoons cornstarch 
1 1/4 cups milk (whole or 2%)
1 teaspoon pure vanilla extract

Jam Glaze: (optional)
1/2 cup apricot jam or strawberry jam
1 tablespoon water

Topping:

3 cups strawberries

Special equipment needed:
1 pound dried beans or rice
Parchment paper
10-inch tart pan


Directions:

Preheat the oven to 425 degrees F.

For the dough:

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together. If desired, add the remaining water. (I did!) Check the consistency by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the right consistency, set it on parchment paper that has been dusted with flour (or gluten-free flour, depending on your needs!) Dust with more flour (GF flour). Top with another piece of parchment paper. Flatten slightly using the heel of your hand. Put the entire thing into a plastic bag and refrigerate for at least 30 minutes.






When ready:  Set the dough, including parchment paper, on a clean work surface. Roll the dough out to 1/8 to 1/4-inch in thickness between the paper. Peel off the parchment paper and roll the dough gently into a tube. Then lay the dough in the tart pan, unrolling as you go. Push the dough into the sides of the tart pan. Roll dough over the top edge of the tart pan, then cut the extra dough from the pan. (You need this extra bit because the dough will shrink when it bakes.) Cover the dough with parchment paper and gently poke holes in the paper. Fill the tart shell with the dried beans or rice and place in the preheated oven.




Set tart pan on cookie tray.  (Some of the edges will fall off onto the cookie tray). 

Bake for 10 to 12 minutes, remove the parchment and beans/rice and bake for 3 to 5 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.

For the custard:
In a medium-sized mixing bowl, mix the sugar and egg yolks together.

Add the cornstarch to the egg mixture, mixing until you get a smooth paste.






Next, in a saucepan bring the milk and vanilla to a boil, just until the edges bubble. Remove from heat and add slowly to the egg mixture. Now pour the egg-milk mixture into a FRESH medium saucepan and cook over medium heat until boiling, whisking constantly. Whisk for another 30 - 60 seconds until it becomes thick. Remove from heat. Pour into a clean bowl and VERY IMPORTANT cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.


To construct the tart:
Heat the jam and water in a small saucepan in the microwave for about 20-30 seconds on medium-high. Brush half of the jam over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). 



Remove the tart from the fluted sides of the pan by placing your hand under the pan and gently pushing the tart straight up. Neat trick: the fluted tart ring will fall away and slide down your arm. Set the tart pan on a flat surface and the tart ring in the sink.

If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter. But this isn’t necessary.
Next, spread the cooled to room temperature pastry cream onto the bottom of the tart shell. Place fruit on top of cream or in concentric circles, starting at the outside edge. Using the remaining jam, brush the fruit with a glaze.



Refrigerate the tart, but bring to room temperature before serving. Refrigerate any leftovers but there won't be any.
Note: (Sheila said the same thing: this can get mushy by morning.)

Serves about 6-8 people or 4 very hungry "smart" people.

And now...!

Click here to PREORDER
News!

I've set up a Goodreads giveaway for 5 lucky winners to win Fudging the Books. It starts July 15 (today) and ends July 31.  Good luck! 

I've also set up a Goodreads giveaway for winner to win Final Sentence, the 1st Cookbook Nook Mystery. It started July 12 and goes to July 26.  More good luck!

Also I'm having a release party "live" on Facebook on August 4th, so mark your calendars! Look for the event invitation. There will be door prizes!

Also, I'll offering a giveaway August 3rd via my newsletter to someone (or a few someones) who are signed up to receive it! Don't delay. Sign up. Here's the picture of the main prize, which includes books from a few of my pals, too!




TODAY'S GIVEAWAY:

Today's giveaway, as a thanks for being my fans, you will have your choice of the first three Cookbook Nook Mysteries OR any of the Cheese Shop Mysteries on the shelves + some fun swag. Leave a comment, with your email (cryptic, if you must) so I can contact you!  

And tell me what's your favorite pie?


Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
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Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



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so you can learn about upcoming events, releases, and contests! 

46 comments:

  1. I love all your books!!! Blueberry is my favorite pie. Thanks for the giveaway!!!
    Lisa
    hseaside5@aim.com

    ReplyDelete
    Replies
    1. Lisa, thanks so much! Lovely to hear. And I like blueberry, too, though I think I like my blueberries best in muffins, isn't that funny? Or that kuchen Krista made on Monday. That looked divine.

      ~Daryl / Avery

      Delete
  2. My favorite pie? Oh, what isn't...well, if I have to choose, what pie would I take with me on a deserted island? Berry, especially bosenberry pie. Can I add a scoop of vanilla ice cream? Done. kat8762@aol.com

    ReplyDelete
    Replies
    1. Kathleen, if you bring the freezer to the deserted island, you can have any kind of ice cream you want! I used to make boysenberry pies through the summer, which is when I became an expert pie crust maker (with regular flour). Maybe I should have another summer of making pie crust gluten-free and I'd become "expert" yet again. Hmmm. Thinking cap is on...

      ~Daryl / Avery

      Delete
  3. I love strawberries! Thank you for the recipes and all of the pictures of the Strawberry Tart.
    Wow! You are so sweet to have so many awesome giveaways. I would love to enter, please and thank you.
    myrifraf(at)gmail(dot)com

    ReplyDelete
    Replies
    1. Jen, giveaways are a way for me to give back to one of my favorite communities ~ readers!

      ~Daryl / Avery

      Delete
    2. Jen, by random number selection, you are the winner! I'll contact you via email. Congrats ~ Daryl

      Delete
  4. Thanks for the giveaway and the strawberry pie recipe...looks yummy!
    My favourite is cherry pie!!
    grace dot koshida at gmail dot com

    ReplyDelete
    Replies
    1. Grace, cherry pie is so comforting, isn't it? With whipped cream!

      ~Daryl / Avery

      Delete
  5. This comment has been removed by a blog administrator.

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  6. This comment has been removed by a blog administrator.

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  7. My favorite pie is pecan pie. Understand the problem with gluten free crust. I have to eat gluten free too. Thanks for.chance to win a book.
    lhxp73@yahoo.com
    This tart looks yummy

    ReplyDelete
    Replies
    1. Deb, GF can be a challenge. I find myself often resorting to purchasing a Whole Foods pie crust because it's easy and delicious. But I love a challenge, too. :)

      ~Daryl / Avery

      Delete
    2. PS Looks like your comment posted three times, so I deleted the other two copies :)

      Delete
  8. My favorite pie is Lemon Meringue. Thanks for this lovely giveaway and great recipe. elliotbencan(at)hotmail(dot)com

    ReplyDelete
  9. Blueberry pie with uncooked berries. And whipped cream.
    I wouldn't refuse a good dark chocolate cream, though.
    libbydodd at comcast dot net

    ReplyDelete
    Replies
    1. Libby, with uncooked berries? Interesting! haven't tried that. Sort of like strawberry shortcake, I imagine. Yum. And yes, dark chocolate cream...ahhh.

      ~Daryl / Avery

      Delete
    2. You pre-bake the pie crust and then pile in a heaping amount of blueberries. Make a glaze with water, sugar, lemon juice, and corn starch and pour it over. Then get crazy with the whipped cream.
      It is the best!

      Delete
  10. What a delectable recipe, especially for this hot summer. My favorite pie is strawberry rhubarb- tart and refreshing. I always enjoy your features and yummy recipes. saubleb(at)gmail(dot)com

    ReplyDelete
    Replies
    1. Traveler, my mother loved strawberry rhubarb as well! Thanks for chiming in!

      ~Daryl

      Delete
  11. Dutch Apple with LOTS of cinnamon like Gramma made with gravenstein apples
    thanks for this opportunity. Della
    deepotter@peoplepc.com

    ReplyDelete
    Replies
    1. Oh, Dee, love Dutch Apple pie!! That takes me back to my childhood, too.

      ~Daryl / Avery

      Delete
  12. Bourbon Pecan Pie with Chocolate Chips -- it is amazing! Thanks for the yummy recipe and the giveaway~ bobandcelia@sbcglobal.net

    ReplyDelete
  13. Doesn't everybody love this time of year when the strawberries are so perfect and you can use them in everything? This is a yummy recipe and I still have strawberries in the fridge. I am a sucker for pie, any pie, but I think my favorite is Lemon Meringue - with real meringue. Now if I could just duplicate my grandmother's recipe. Thanks for the giveaway.
    sallycootie@gmail.com

    ReplyDelete
    Replies
    1. Sally, what do you think it was about your grandmother's recipe? Some special spice? A little more cream of tartar possibly in the meringue?

      ~Daryl / Avery

      Delete
  14. My favorite pie is Dutch apple pie. (I was going to say whatever we have at the time.)

    lkish77123 at gmail dot com

    ReplyDelete
  15. Hi! My favorite pie is apple, followed closely by peach and lemon meringue, but I also love pumpkin and pecan during the holidays! Okay, I think I must just love pies of all flavors---lol! I have never made a strawberry pie or tart, but this looks so fresh and yummy and I happen to have all of the necessary ingredients at home---this may just be dessert over the weekend! Happy Wednesday! Nicole nicolev.girldetective@gmail.com

    ReplyDelete
    Replies
    1. Nicole, there's something quite fun about a tart, adding the cream, arranging the fruit to make a picture. Enjoy!

      ~Daryl

      Delete
  16. Favorite pie? How can I choose?? In the winter, pecan----in the spring lemon meringue---in the fall pumpkin---in the summer fresh strawberry. Darn, I wish there were more seasons!
    suefarrell.farrell@gmail.com

    ReplyDelete
    Replies
    1. Isn't it interesting that there are pies that are best "in season"? Love pumpkin pie, but only in the fall. :)

      ~Daryl

      Delete
  17. Mmmmm... in general, apple pie is my favorite, but this time o year it's definitely peach, however that strawberry tart looks yummy! I am not gluten free but I try to be sugar free or low sugar, that's hard to do too! Have a great rest of the week....smoseson180@gmail.com

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    Replies
    1. Sharon, my husband was just diagnosed with diabetes, so I'm making all sorts of things sugar-free using Swerve, which seems to work just great !!

      ~Daryl

      Delete
  18. French apple pie has always been a favorite, although I've never "met" a pie I didn't like! :) Looking forward to Fudging the Books! patucker54 (at aol dot com)

    ReplyDelete
  19. It's hard to decide. Chocolate. Fruit pie? Aunt Marie's blueberry pie or any peach pie. I love pumpkin in the fall. I'm just wishy-washy, I guess. ;)
    pmettert@yahoo.com

    ReplyDelete
    Replies
    1. You are not wishy-washy. You have an eclectic palate! Enjoy!

      ~Daryl

      Delete
  20. I love Pie and Cobbler better than Cake. Yours looks delicious...asking about Pie is like picking a favorite child. But if I had to do one it would be Apple...no Pecan..no..Blackberry...or maybe cherry...yum...
    Marilyn ewatvess@yahoo.com

    ReplyDelete
    Replies
    1. Marilyn, too funny. Yes, "no" favorite child. :) Love all equally.

      ~Daryl

      Delete
  21. My favorite pie is one that isn't very popular with most folks. I absolutely love elderberry pie!
    Sorry I haven't come across any new gluten free recipes for you Daryl; but I am still looking!
    Enjoy your books immensely, I have read them all but your latest one out. Going to read it here in the very near future.
    Keep them coming!
    Nancy

    ReplyDelete
    Replies
    1. Forgot my email address nlf@windstream.net
      Nancy

      Delete
    2. Nancy, eldeberry make me think of Arsenic and Old Lace. Really, you can make pie with them? Must try! And thanks for your good vibes. So sweet.

      ~Daryl

      Delete
  22. My favorite pie is Fresh Strawberry
    Mary M.
    emmasmom69 AT gmail DOT com

    ReplyDelete