Fresh Berry Tartlets with Creamy Vanilla Bean Filling - gluten free! (Or not)

You know how sometimes you land upon a recipe that just has some sort of magic combination of ingredients, and it turns into a family favorite that you make over and over again? This is that recipe. I have made this tart every summer since I discovered it, and I've been tinkering with the recipe until I got it just the way I like it. It's probably the most requested recipe I have, so its about time it went up on the 'ol blog, wouldn't you say?

BTW, I generally adapt recipes from other sources, but this crust recipe is all me! The original called for a graham cracker crust, and when I first started making this gluten-free graham crackers were not available (they are now). That's ok though, because I like this crust way better than a the graham cracker crust, and so does everyone else! There just something special about the nutty almond flour (and this crust) that really brings this dessert up to a whole new level.

And of course, you must make the filling. It is not optional. Do not use something else. This filling is THE BEST THING EVER. It makes pastry cream feel like an ugly stepsister crying in the corner. It's like, as good as cheesecake, but with none of the work. I promise, if you make this, you will never want to use pastry cream again (ok, ok, you might use it again, but you will like this better).

Fresh Berry Tartlets with Creamy Vanilla Bean Filling
makes 1 large tart, or 4-5 individual tartlets

I topped these with raspberries, strawberries, and blueberries because that's what was in season, and it looked cute for our 4th of July barbecue, but you can really make these any time of year and use whatever fruit or combination of fruits are fresh and in season. I have made it with peaches and raspberries, cherries, apricots, blackberries, and I bet it would taste great with poached pears, quince, or other fall fruits.

I used to make this as one large tart, but that was always a struggle for me, because as pretty as it looks when you are done making it, it turns into a real mess when you try to cut it up. One I did it as individual tartlets, I was sold: They are just so cute, and they don't fall apart when you slice them into individual portions.

For the Crust
3/4 cup almond flour
1 cup flour (you can use regular flour if gluten is not an issue, or an all purpose gluten-free mix, or yout favorite combination of gluten free flours. For this recipe I use 1/2 a cup sweet rice flour, and 1/2 a cup oat flour)
1 tbs xanthum gum
1/2 a cup (1 stick) butter, melted
1/4 cup packed brown sugar
1/4 cup white sugar

For the cream cheese vanilla bean filling
8 oz (one stick) cream cheese, room temperature
1 cup heavy cream, room temperature
1 Vanilla Bean, halved and scraped, or 1 tsp Vanilla Bean Paste
1/4 cup white sugar

For the topping
2 cups fresh fruit
optional: warmed jam for especially sour fruits, brushed over the top

1. Make the crust: Preheat the oven to 350 degrees. Whisk together almond flour and other flour(s), xanthum gum, and sugars. Pour melted butter into flour, and mix with a wooden spoon until evenly distributed through the flour. Press into tart shell, and bake 15 - 20 minutes, until golden. Remove from the oven, and cool completely.

2. Make the filling: In a stand mixer, beat cream cheese until soft, 2-3 minutes. Add in vanilla, sugar, and cream. Mix on low until incorporated, then beat on high until cream is light and fluffy. Scrape into cooled tart shell, and top with fruit. If the fruit you have chosen is especially sour, feel free to brush some warmed jam over it. Enjoy!

Peach Crisp with Blueberries and Oats • Gluten free! (Or not)

Internet, I'm tired. TIRED. Oh my, so tired. I'm so beat I can't even think of anything clever to say about this particular dessert, except that IT IS SO GOOD. So good, we made it four times this month. Four times! And we didn't even get a picture until the fourth time because, um, it was a little too delicious. We kinda ate it all up before we could take any pictures. And then we would look at each other and say, oh, what a shame! I guess we will have to make this gosh darn delicious crisp again. Well, I guess we can suffer through the deliciousness again. You know, for the sake of the blog. And humanity. Because humanity needs us to share this recipe with the internet. Right, that's why we made it four times. For the sake of humanity. Right. It had nothing to do whatsoever with how much I love this crisp. It was, like, totally selfless. And I did it for you, internet community. I did it for YOU. Oh, what's that? Just me giving myself a pat on the back.

Aaaanyway.







Why am I so tired? Well, last weekend I catered my mom's 50th birthday party. All I can say about that is, holy smokes! There were a lot of coconut shrimp. COCONUT SHRIMP. It was one hec of a party. And the week before that we hosted a baby shower barbecue. And somewhere between here and there, I had this demanding wiggling baby to take of, this little 15 lb person who hollers at the top of his lungs all day long if I don't come pick him up the second the thought comes into his head that he might like mommy's attention. Which is about every 5 seconds. And that, by the way, is also why I haven't been blogging much this week. Because of the coconut shrimp. And the demanding baby. they've really worn me out. In fact, I think I'll go take a nap now.

Goodbye. FOREVER.





Oh, ok, not yet. Because I almost forgot, we need to talk about this delicious peach crisp. This delicious peach crisp with blueberries. This delicious peach crisp with blueberries and oats and lots of other deliciousness, like cinnamon, and masa. You wouldn't think all those go together, but oh, they do. They really, really do. This crisp is a delicious mess. Oh, I change my mind. I'm not going to talk about this crisp. I'm too tired. How about I just show you some pictures and tell you it's amazing? Here are some pictures! This dessert is amazing! Ok, now go make it.


Love forever, Becks.






Peach Crisp with Blueberries and Oats • gluten free! Or not.

This crisp calls for a special kind of flour: masa. Masa is a type of flour popular in Latin America. It's a corn flour used for tortillas and chips and tamales and other delicious things, and it's quite tasty. In fact, it's my new favorite flour! It has a warm sunny flavor and it works amazingly well with the peaches and the blueberries and the oats. And it's so inexpensive. Please go buy some. It's so good. Of course, if you don't feel like buying masa, of if you can't find it, and if gluten is not a concern, then by all means feel free to use all purpose flour. I promise I won't tell.

Also, this crisp is very easy to make vegan, if you are into that. I have a friend who is literally allergic to EVERYTHING, including casein (the protein in milk) so I used Earth Balance for one of the crisps, and it still came out yummy (thought I do have to say, a bit less crisp and ...uh... buttery. I will always love butter better, but that's because butter will always be my lover. I'm German. I can't help it. Butter runs in my veins.)

Finally, I was reading about this fancy pants way to peel peaches by briefly dipping them in boiling water and then dipping them in ice water. While you definitely should peel the peaches (I made one with unpeeled peaches, and we didn't like it) I'm just a little too lazy for all that, so I peel the peaches with a knife. Also, use yellow peaches. We tried with with white peaches, and we didn't like it as much.


For the Filling
6-8 yellow peaches, pitted, peeled, and sliced
1 cup blueberries (about 6 ounces)
1 lemon, zested and juice squeezed
1/2 cup white sugar

For the Topping
2 cups rolled oats
1/2 cup masa corn flour
1/2 cup backed light brown sugar
1 teaspoon cinnamon
1 pinch salt
1/2 cup melted butter (1 stick)




Preheat oven to 350 degrees. Pit, peel, and slice 6-8 medium yellow peaches. Place in baking dish.





Add 1 cup blueberries.





Add zest of 1 lemon and the juice of 1 lemon.





Add 1/2 cup white sugar, and toss to combine all ingredients.





In a separate bowl, combine 2 cups oats...





... with 1/2 cup packed brown sugar...





... and 1/2 cup masa corn flour.





Top with 1 teaspoon cinnamon and 1 pinch salt.





Now mix it all up...





... and add 1/2 cup melted butter. Mix well, until large crumbs form.





Pat onto filling, and bake in 350 degree oven for 1 hour. let cool.





Serve up a scoop, top with icecream. It's a delicious mess. Enjoy!





Uhhh... until you run out that is. Guess you'll just have to make it again!

Peach Pie Perfection: Fresh Peach Pie with Créme Fraiche and Streusal

Every now and then, a recipe comes along that is so out of this world that it changes your life FOREVER. Once you were a sane and rational person, going about your usual business, and now you are reduced to using superlatives, all caps, and an excessive amount of punctuation: (BEST. PIE. EVER.) It's so good you have to shout it from the roof tops. It's so good, it may inspire marriage proposals. This pie is so good... it's dangerous. It could change your life.

All year I look forward to peach season. Peach season! Two of the most beautiful words in the English language. I've been making this pie every summer for years now. To me, it's the definition of summer goodness. Actually, peaches are just delicious and amazing. There just isn't much better in life than an breezy July afternoon, sitting out on the back patio, soft luscious peach in hand, juices running down your arm as you bite into it. That, my friends, is a perfect summer day. Throw in a glass of rosé, and you just might have a little foretaste of heaven.

But back to the pie. Feeling weak in the knees yet?








Fresh Peach Pie with Créme Fraiche and Streusal
adapted from Martha Stewart

Ok people, let's talk about pie crusts. Pie crust without gluten is a little tricky. You see, the way to get a flaky, crispy, tender pie crust is ... gluten. I have yet to find a recipe that I love, love, love, but try this. It's pretty decent.

And if you will be partaking of gluten today? Well, you've got it easy. Here is my favorite pate sucrée recipe from back in the day before I found out about my diet restriction. It's delicious. And easy too.


Ingredients
1 pie crust, prebaked (see above for recipes)

For the Filling
2 lbs (5-6 medium) yellow peaches, ripe (but not over-ripe) and in season
2 tablespoons sugar
pinch of salt
5 tablspoons créme fraiche (or sour cream in a pinch)

For the Streusal
1/4 cup powdered sugar
3 tablespoons quinoa flour (or all-purpose flour)
1/4 teaspoon baking powder
pinch of salt
1/4 cup cold butter, cut into pieces



Method:


1. Prepare your crust. Set aside. (Why yes! That is a breast pump horn in the background. Sorry, this is the only picture you get). Preheat oven to 375 degrees.

2, Makes the streusal. Mix together powdered sugar, quinoa flour, baking powder, and salt. Using a fork, a pastry cutter, or your fingers, work cold butter into flour until pea sized chunks form. Store in fridge until ready for use.

3. Prepare peaches: pit and slice peaches. Toss in a medium bowl with sugar and salt.

4. Assemble the pie


Spread 2 tablespoons créme fraiche on the bottom of the crust. Sprinkle with 1/3 of the streusal.



Top with peaches (you can arrange them neatly or toss them in higledy piggledy. They'll taste good either way. Really. I promise.) Top with the other 3 tablespoons of créme fraiche...



and sprinkle with the remaining streusal.

5. Cook the pie in preheated oven for about 50 minutes, until the streusal is golden brown and the creme fraiche is bubbly. Let cool before serving, if you can wait. Plop a big scoop of vanilla icecream next to pie slice. Enjoy!

Cherry, Cherry, Quite Contrary

It may be that while at the farmer's market last week, I bought a pound of the season's first cherries. And it might be that I had all sorts of wild plans for what to do with those cherries. Clafoutis. Cherry Pie. Cherry Preserves. Sweet cherry icecream. Something tasty to share with you.

Well it might have happened that I may have had a little sample of those cherries. And it's entirely possible that those cherries were absolutely delicious.



There may have been a little snacking here and there while I tried to figure out what to do with them. I may have required a few extra samples as to ascertain the best flavor pairings. It was purely scienific. Honest.

I was really careful not to eat too many. Yes somehow they all disappeared! Only the ugly ones were left. I have no idea how. It's a mystery. Probably some cherry bandit sneaking in and gobbling up all the cherries while I wasn't looking. Yep. That's probably it. So you see, it's the bandit's fault I don't have a cherry recipe for you.



Lucky thing the Farmer's Market is tomorrow. I think I'll get 2 lbs this time. Cause, you know, that pesky, cherry-eating bandit might be back.