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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.
  • 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
  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.

*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


This post is linked to: Slightly Indulgent Tuesdays


gluten free strawberry frangipane tart

Whole Grain Brunch: Gluten-free Strawberry Frangipane Tart

When I come home from work, I feel like I get pastry super powers. I get to work at being someone who gets to throw around terms like frangipane and galette and genoise. I get to put my French degree to work because I understand recipes and histories of pastries wrtitten in French (because we all know that the French invented pastry). I want to invite you to my gluten-free pastry super-power club. Today you are going to learn how to make frangipane and you are going to be astounded by the fact that it takes 3 minutes to make (after you measure out your ingredients). You are also going to be able to throw around the term frangipane in normal conversation.

Read more

Mulberry tart


mulberry tree! This recipe tastes like childhood. It brings back the days of coming home when the sun went down and playing across every back yard on the block. It tastes like sitting on my dad’s shoulders and grabbing berries from trees as we walked to and from the ice cream shop or a movie. There were a couple of mulberry trees that every summer would be heavy from juicy, sweet berries. It was my favorite part of the walk. My hands would be stained purple from berries when they burst. My shoes would have gooey purple messes on the bottoms. It was summer. At it tasted good.

Imagine how excited I was to discover that there is a mulberry tree in my backyard. Right there, shading my tomato plants. A tree heavy with the flavor of childhood summers.


I couldn’t pass it up. Plus, I recieved a tart pan (along with a dutch oven & a gym membership) from Blondie for my birthday. It was fate.

Now, mulberries have a tart & sour flavor if they are not yet ripe, and even at their juicy best, they are not as sweet as a black berry. But they are darn tasty. If you don’t have access to a mulberry tree in your back yard, front yard or down the street, you can always use raspberries, blackberries or strawberries.

Mulberry tart

The tart recipe has been de-glutened from a recipe and technique shared by David Lebovitz. Visit his site for more in-depth directions and photos of the process. There are no gums, just some flax, and you can use my substitution chart if you are working by weight and want to swap out some flours.

Vanilla Bean Tart with Mulberries
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 8-10
Thanks to an incredible method shared by David Lebovitz, the tart has an incredibly tender, melt-in-your-mouth crust

For the crust

  • 6 tablespoons (3oz/90 grams) unsalted butter, cubed
  • 1 tablespoon vegetable oil
  • 2 tablespoons water
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 10 g ground flax seeds
  • 50 g sorghum flour
  • 30 grams brown rice flour
  • 30 grams white rice flour
  • 30 grams tapioca starch

For the pastry cream

  • 1/4 cup cornstarch
  • 1/4 cup + 1/2 cup sugar
  • 1/2 cup plus 1 1/2 cups milk
  • 4 large egg yolks, lightly beaten
  • 1 pinch salt
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 T unsalted butter
  • 1 pint fresh berries, picked over with stems removed
  1. For the crust: Preheat the oven to 410º. In a medium-sized ovenproof bowl, add the butter, oil, water, sugar, vanilla and salt. Place the bowl in your hot oven for 15 minutes. The butter should be bubbling and the mixture should be slightly brown around the edges. While it is baking, whisk together your flours. Carefully remove the bowl from the oven. (Don’t be like me and forget a pot holder, it will be HOT!) and dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl. Put the dough in a 9in tart pan, and when it is cool enough to touch, press it into the tart pan with your hands, pinching dough up the edges. Prick the bottom with a fork and then bake for about 15 mins. The crust should be a light golden brown.
  2. For the pastry cream: While the crust is cooling whisk together cornstarch and 1/4 cup sugar in a mixing bowl. Stir in 1/2 cup of the milk. Blend yolks into the mixture, stirring until smooth. Prepare an ice bath (a very large bowl filled with ice & water – it should be a bowl that the sauce pan you are using does not quite fit in). Combine remaining milk (1 1/2 cups), salt and sugar (1/2 cup) in a medium sized sauce pan (non-reactive is ideal). Bring to a boil over medium heat while stirring constantly. Temper the egg mixture with about 1/3 of the hot milk (you have to whisk constantly – you do not want to cook the eggs unevenly) Add egg mixture to remaining milk mixture and return the pan to the heat. Continue to cook over medium heat, vigorously stirring with a whisk until the mixture boils and a trail forms after the whisk, about 5-7 minutes. Transfer pan to the ice bath and stir occasionally until the pastry cream is cool.
  3. Assemble the tart: Pour pastry cream (or vanilla pudding) into the crust and top with your fresh berries and enjoy the taste of summer.

If making pastry cream is too fussy, you could try a vanilla pudding.

If you wish to see the original crust recipe, visit David Lebovitz’s site.

Want to make the crust by volume? Use 1 slightly rounded cup of gluten free all purpose flour (I like Jules’ Nearly Normal Flour), if you use a flour without xantham gum or flax, add 1/2 teaspoon xantham gum.

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