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gluten free sweet potato tart

GF Ratio Rally: Tarts

This post is part of the Gluten-Free Ratio Rally, a group of gluten-free bloggers inspired and empowered by Ruhlman‘s Ratio and started by Shauna at Gluten-Free Girl. We get together each month and post many different takes on the same theme. This month that theme is Gluten-Free Tarts and the rally is being hosted by Charissa from Zest Bakery.

gluten free sweet potato tart

The inspiration for the recipe

Frankly, I want chocolate. I want chocolate dipped in chocolate with melted chocolate and caramel on top. I have been having a rough go of things over the past few weeks.

I’ve been swamped at work.

My plan to spice up my life has worked a little too well, and I feel a little thrown.

My leg started turning purple again – and the color being normal was the only real progress that had been made since this all started.

I went to the dentist. <- that right there is reason enough to live on chocolate for a month.

But, when you want to eat your feelings, it is best not to.

I still wanted something comforting.

And fall-y. (Yes, that is a word now).

Orange food means fall, right?

So, sweet potatoes.

And since it is starting to get chilly in the mornings and evenings, i thought some nice cheese would help warm me up.

There you have it, orange + cheese + pie crust = parmesan sweet potato tart.

gluten free ratio rally logo

The ratio

Is still pretty close to 3 parts flour, 2 parts fat and 1 part liquid. The fats and liquids are just redistributed a little bit.

There is an egg yolk for fat, but also to act as a binding agent and a little bit of the liquid.

Then there is the buttermilk, which (please don’t ever buy low fat buttermilk for baking unless it is specifically called for) adds fat & liquid to the mix. I learned this trick from Lena over at Cup4Cup – it makes a dang tasty pie crust. I think it beats my old vodka trick.

Pulse it all in a food processor. Let it rest for 30 minutes or so, this re-chills your ingredients and makes the dough easier to handle.

GF Ratio Rally: Tarts

Author: Mary Fran Wiley
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hour 20 mins
Serves: 8
This tart will fit into a 9″ round perfectly. If you want to use a rectangular tart like pictured, you will end up with a wee bit extra filling. Use the extra crust and filling to make a mini tart or two in a ramekin.
Ingredients
  • The crust
  • 113 grams (1 stick) cold unsalted butter
  • 210 grams (1 1/2 cups) all-purpose gluten-free flour (I prefer Cup4Cup)*
  • 1/2 teaspoon xantham gum**
  • 5 grams (1 teaspoon) granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 1/4 cup buttermilk***
  • The filling
  • 2-3 medium sweet potatoes, cut into 1/4 inch slices
  • 6 sprigs of thyme with the leaves pulled off and the branches discarded
  • 2 tablespoons of olive oil
  • generous sprinkling of coarse salt & fresh ground pepper
  • 1 1/4 cup heavy cream
  • 1 egg
  • 115 grams (about 1 1/4 cups) finely grated parmesan cheese
  • 1/4 cup roughly chopped fresh sage
Instructions
  1. Cut the butter into fourths and place in a food processor. Add the flour, sugar and salt. Pulse until you have a mixture that is the texture of wet sand.
  2. Add the egg yolk & butter milk. Pulse until just combined.
  3. Gather the dough up, press it into a disc about 4″ in diameter. Wrap it in plastic and place it in the refrigerator. You can do this up to 24 hours before you want to make the tart.
Make the filling
  1. Line a rimmed baking sheet with parchment paper & preheat the oven to 350 degrees Fahrenheit.
  2. Peel & slice the sweet potatoes into 1/4inch thick slices. (Slice them one at a time and guage how many you need – drop them into your tart pan and see how full it gets, when it is mostly full, you have enough just in case we have very different ideas about what a medium sweet potato is)
  3. Lay them out flat and drizzle with olive oil, and sprinkle with thyme, salt and pepper. It is important that you don’t skip seasoning the potatoes.
  4. Bake them for 15-20 minutes. You want them to just be softening.
  5. In a small bowl, lightly beat the egg and cream together.
Assemble the tart
  1. Raise the oven temperature to 375 degrees Fahrenheit, and place a clean baking sheet on the middle rack of the oven.
  2. Take the dough out of the freezer, and on a well floured surface, roll it out to be 2″ wider and longer than your tart pan.
  3. Gently lift the dough and pace it into the tart pan. Press the dough into the edges and fix any tears with extra dough.
  4. Line the bottom of the tart pan with sweet potato slices and top with 1/4 of the parmesan cheese and then 1/4 of the sage. Repeat 2-3 more times (until you run out of potatoes).
  5. Slowly and carefully pour the egg and cream mixture over the potatoes and cheese. Be patient, it has to seep all around your potatoes to fill in all the air pockets.
  6. Top with any remaining parmesan and sage.
  7. Place the tart pan on top of the hot baking sheet in the oven. Bake for 40-45mins. When the crust is lightly browned and the cheese is golden and bubbly, your tart is done.
  8. Let cool for 10 minutes before removing the tart from the pan to allow the filling to set up.
Notes

*Frankly, I think Cup4Cup works the best of any of the blends you can currently purchase. Jules Nearly Normal and Better Batter are suitable alternates if you can’t have dairy or can’t find the Cup4Cup in your area.
**If you use any of the commercial blends I mentioned, you won’t need this, but if your flour blend doesn’t contain any gums, expandex or other binding agent, you will need this
***If you don’t have buttermilk use the following: 3 tablespoons + 2 1/2 teaspoons heavy cream and 1/2 teaspoon vinegar. Combine and let sit for 5 minutes before starting

3.1.08

This post is linked to: Slightly Indulgent Tuesdays

 

gluten free pumpkin mousse pie

GF Ratio Rally: Pumpkin Mousse Pie

gluten free pumpkin mousse pieI am going to dedicate this post to my mom. She helped me pull together the recipes for this month’s rally while I am supposed to be on bed rest. And this month you will really see where I get my baking sense from.

Oh, you read that part where I am on bed rest? I had surgery last Thursday and it was a little rockier than we had anticipated. I am waiting for electric leads to scar into place in my spine and because they were placed with no wiggle room, I have to stay put so that everything stays where it was placed. The good news is that the surgery was successful, and when you are reading this, I will be at the doctor’s office for my post-op appointment. And hopefully talking my sister into some Pei Wei.

Now, back to the pie.

I have baked this crust before for Gluten-Free Girl’s summer Pie Party. And I love it. It is light, flaky and delicious.

You can bake pie crust from scratch. Really, you can. It is not scary, and you never need to buy frozen pie crust again. Just make a double recipe of crust and freeze the spare. If you have a food processor, this takes about 10 minutes and once you make it a couple of times, you will never need a pre-made crust again.

The entire rally this month is full of proof.

gluten free ratio rally logo

The crust is great. The ratio is so basic, I will never forget it. 3-2-1. Flour-fat-water. I should be telling you that the ratio reigns supreme. But as important as the ratio is, there is a secret. The secret to pie crust is not the ingredients, or their amounts, but how cold your ingredients are. I keep my vodka in the freezer at all times, if you don’t you’ll want to prepare ahead. I also tend to keep an extra pound or two of butter in the freezer (I buy it when it goes on sale). If you only keep enough butter on hand for your current baking (if such a person exists), then you need to freeze your butter (or vegan alternative). This recipe will also work with Crisco in pace of butter. But again, you want to make sure that it chills in the freezer over night.

There is no need to vary the ratio. You can add a teaspoon of sugar for a sweet pie, if you want. But you don’t need it.

Now, onto the pies. That’s right, pies plural. Mom and I made 2. I will link you to the Apple Maple Cream Cheese pie, but I want to talk to you about this pumpkin mousse pie. Yes, pumpkin mousse. I love traditional pumpkin pie. I really do, but I was certain that someone else was going to post about it (and they did, so go to the list of posts if you want a traditional pumpkin pie). I wanted to do something that put a new spin on a perennial favorite.

Mom and I made a pumpkin mousse pie to do just that. You simmer the pumpkin and cream with spices and then chill it and fold it to some cream that you have whipped and make an incredibly light and airy pie with just the right amount of spice for the season.

Before you bake my pie, make sure you take a moment to see all the other delicious pies from this month’s Ratio Rally hosted by Lisa from Gluten Free Canteen.

Charissa from  Zest Bakery made Apple Galette with Pisco Soaked Golden Raisins
Claire from Gluten Freedom made Autumn Pumpkin Spice Pie
Meredith from Gluten Free Betty made Blueberry Pie
Jean Layton made Cheese Crusted Apple Pie
Erin from The Sensitive Epicure made Chess Pie 
Silvana Nardone from Silvana’s Kitchen made Chicken Potpie
TR from No One Likes Crumbley Cookies made Chocolate Mousse Pie
gretchen from kumquat made deep dish chocolate bourbon pecan pie
Lisa from Gluten Free Canteen made Frangipane Apple Pie & Tart
Shanua from Gluten Free Girl & The Chef Fresh made Pumpkin Pie
Caneel from Mama Me Gluten Free made Green Tomato Pie 
Kate from katealicecookbook made Kale & zucchini tart
Caleigh from Gluten Free[k] made Leek and Potato Pie 
Rachel from The Crispy Cook made Maple Walnut Pie 
Morri from Meals With Morri made Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations 
Brooke from B & the boy! made Pot Pie
Mary Fran | frannycakes made Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Jenn from Jenn Cuisine made  Sweet Potato and Duck Pot Pie 
Meaghan from The Wicked Good Vegan made Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping 
~Mrs. R from Honey From Flinty Rocks made Mock Apple Pie
Irvin from Eat the Love made Double Butterscotch Apple Pie

 

 

Pumpkin Mousse Pie
#ratingval# from #reviews# reviews
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 8
A twist on a traditional and well-loved pie.
Ingredients
  • For the crust
  • 15 grams ground flax seeds
  • 45 grams brown rice flour
  • 45 grams sweet white sorghum flour
  • 30 grams sweet rice flour
  • 20 grams tapioca starch
  • 20 grams corn starch
  • 1/8 teaspoon salt
  • 1 stick butter, frozen
  • 1 tablespoon vodka, ice cold*
  • 1/4 cup ice water*
  • For the mousse
  • 1 15-oz can pumpkin puree
  • 1 cup plus 2 cups chilled heavy cream
  • cup granulated sugar
  • teaspoon cinnamon
  • teaspoon fresh nutmeg
  • 1/8 teaspoon salt
  • 4 fresh cardamom pods
  • 3 star anise pods
  • 2 tablespoons chopped crystallized ginger
  • 1 ½ teaspoons vanilla extract
  • 1 empty teabag meant for loose leaf tea or spice bag
Instructions
  1. In a food processor, combine the flours, salt and butter. Pulse until the mixture resembles sand.
  2. Add the vodka and then add the water a little bit at a time. You want to add water just until you can get the dough to start to come together. If you add too much water, your crust can get tough.
  3. Pat the dough into a 4″ disk and wrap in plastic wrap. Chill for at least 30 minutes while you make the filling.
  4. In a medium saucepan, stir together the pumpkin, 1 cup of the cream, the cinnamon, nutmeg and salt. In the tea bag, add the cardamom, star anise and ginger. Close and add to the pumpkin mixture. Bring to a simmer and stir constantly. Simmer for 5 minutes. This is really more of a popping than a simmer because the mixture is so thick. Remove the tea bag of spices.
  5. Put the mixture in a bowl and refrigerate.
  6. Meanwhile, roll out the crust. Put in a pie pan, crimp the edges and pierce the bottom with a fork. Blind bake the crust with pie weights or dry beans in foil for 35-40 minutes. For the last 5 minutes of baking, brush with an egg wash if you want your crust to brown further.
  7. Chill the crust completely.
  8. Whip the remaining 2 cups cream until you have peaks. Fold 1/2 of the whipped cream into your pumpkin mixture to lighten it up. Then gently fold the pumpkin mixture into the whipped .
  9. Fill the pie crust with the mousse and decorate with some star anise and cinnamon (don’t eat the anise!). You will have some extra mousse. Just eat it with a spoon. I won’t tell. Or make a second crust and don’t fill either as full as the picture.
Notes

Don’t have a scale? Use 1 1/4 cups of a commercial all purpose blend.

You might not need all the water, be careful or your dough will bake up hard on the edges and be hard to cut.

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2.1.7

 

Gluten Free Blueberry Almond Pie

Hidden secret pie

Hidden Surprise Pie
I was going to wait to post this pie. I made it this pie this weekend so that I could have a successful crust recipe to use for the Pie Party today. But I couldn’t keep this to myself.

Blondie & I went blueberry picking this weekend. I had wanted to make jam but we didn’t pick enough for jam. So, I did what any girl who needed to perfect a pie crust recipe and had extra blueberries would do, I planned to make a pie. I did more research. I needed a stick of butter per crust (top & bottom). I read that vodka helps make a tender crust. And that you need to bake your pie on a baking sheet so that the bottom cooks faster and doesn’t get mushy.

I also had to make this an exceptional pie. Plain blueberry pie is delicious. I’m sure blueberry and ginger go well together. But, I already used ginger and peach, I needed something different. In the cabinet I found almonds & almond paste! I was set.

I present to you Hidden Secret Pie!

Gluten Free Blueberry Almond Pie

Blueberry Almond Pie
#ratingval# from #reviews# reviews
Print
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
The sweetness of the paste contrasts with the tangy berries in this not too sweet filling and the almonds give some necessary crunch.
Ingredients
  • 30 grams ground flax seeds
  • 90 grams brown rice flour
  • 90 grams sweet white sorghum flour
  • 60 grams sweet rice flour
  • 40 grams tapioca starch
  • 40 grams corn starch
  • 2 sticks butter, frozen
  • 2 tablespoons vodka, ice cold
  • 1/2 cup ice water
  • 4 cups blueberries
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoons tapioca starch
  • 8 oz almond paste
Instructions
  1. Make the crust: Whisk together your flours for the crust in a large mixing bowl. Grate the frozen butter into the flours using a cheese grater or microplane. Using a pastry blender, make sure your flours and butter are well mixed. It should look like mildly clumpy sand. Add the vodka. Pour in the water a little at a time, mixing with a spatula. As soon as the dough starts to come together, stop mixing. Pat into 2 disks about 4″ in diameter, wrap in plastic and refrigerate for about 30 mins. Once chilled, roll out one of your disks of dough to about 1/4″ thick. Place in pie pan and smooth to corners. Trim over hang and crimp edges. Pop in the freezer while you do the next steps.
  2. Make the filling: Place a baking sheet on the middle rack in your oven & preheat to 400 degrees Fahrenheit. Mix together blueberries, sliced almonds, sugar, salt and tapioca starch in a large bowl.
  3. Make the lattice: Roll out your second bit of pie crust and cut into thin strips or cookie cutter designs. Save extra crust to make pies in jars or pocket pies.
  4. Assemble the pie: Remove the pie shell from the freezer and pour in half the filling. Pinch out the almond paste into an 1/8″ disk that covers the filling. (You can piece it together from smaller pieces if it is easier – no one sees it). Pour in the rest of the filling on top. Place the top crust (lattice or design) on top of the pie. Crimp edges. You can add additional decorations with any leftover almond paste.
  5. Bake: Place on the baking sheet in the oven and bake for 35-45 minutes. The filling will bubble and the crust will be golden brown when the pie is ready. You can use an egg wash and sprinkle the crust with sugar when there is about 10 minutes of cooking time left, if you want. I didn’t do this. But you can.
Notes

You can substitute all the flours in the crust for 2 1/2 cups of an all purpose blend like Cup4Cup or Jules’ Nearly Normal Flour.

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2.2.6
ginger bourbon peach pie

Pie party!

ginger bourbon peach pieThere is an internet pie party today. There are nearly 1500 people participating. So, here’s my first ever attempt at pie.

There were peaches at the farmer’s market. I had to wait 20 minutes in line for peaches, now that there is variety (and fruit) there are three times the number of people shopping at the market, and they were the first peaches of the season.

I give you Sweet Champaign Pie. (Have you seen the movie Waitress? It came out 4 years ago. The main character makes pie and names them after what is going on in her life.) It is made with bourbon soaked peaches and ginger chips. I found the magic in making pies this weekend. The meditation that comes with making the crust by hand and the satisfaction that comes from eating it while it is still warm enough to be a gooey mess.

Now, of crust is scary, go get a pre-made crust (whole foods sells a decent pre-made one), and make this pie.

Ginger Bourbon Peach Pie
#ratingval# from #reviews# reviews
Print
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 8
Peaches, bourbon, ginger. This is pie for the soul.
Ingredients
  • 15 grams ground flax seeds
  • 45 grams brown rice flour
  • 45 grams sweet white sorghum flour
  • 30 grams sweet rice flour
  • 20 grams tapioca starch
  • 20 grams corn starch
  • 1 stick butter, frozen
  • 1 tablespoon vodka, ice cold
  • 1/4 cup ice water
  • 4 cups sliced peaches
  • 1/2 cup crystallized ginger chips
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup bourbon
  • 3 tablespoons tapioca starch
Instructions
  1. Make the crust: Whisk together your flours for the crust in a large mixing bowl. Grate the frozen butter into the flours using a cheese grater or microplane. Using a pastry blender, make sure your flours and butter are well mixed. It should look like mildly clumpy sand. Add the vodka. Pour in the water a little at a time, mixing with a spatula. As soon as the dough starts to come together, stop mixing. Pat into a disk about 4″ in diameter, wrap in plastic and refrigerate for about 30 mins.Once chilled, roll out your dough to about 1/4″ thick.Place in pie pan and smooth to corners. Trim over hang and crimp edges. Pop in the freezer while you do the next steps.
  2. Make the filling: While your crust is chilling, pace a cookie sheet on the middle rack of your oven and to 425 degrees Fahrenheit. This will help keep your bottom crust from getting soggy. Mix together peaches, ginger chips, sugars, bourbon and tapioca starch. Let stand for 15 minutes while your oven heats.
  3. Assemble the pie: When your oven is hot, remove the crust from the freezer and scoop filling into the shell. If your peaches have let off a lot of juice, it is ok to leave it in the bowl, you don’t want a soupy mess.
  4. Bake: Place pie on the hot cookie pan in the oven. Bake for 40-50 mins. You know it is done when the filling is boiling. Let stand for 2 hours.
  5. Scoop the filling into your cold pie shell
Notes

These directions are for making the dough by hand, if you have a food processor the dough comes together quite a bit quicker.

Don’t have a scale? Use 1 1/4 cups of a commercial all purpose blend.

Can’t do bourbon? Substitute 1 Tablespoon of vanilla extract for the bourbon.

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1.2.4