Gluten-Free Peach and Blueberry Tarts

Hi Bakers,

Take advantage of all the yummy summer fruit and make a tart. It’s so much easier than a pie and just as tasty. This buttery and flakey gluten-free crust is the perfect match for peaches and blueberries. You need to try this recipe but be prepared you might eat all of it in one day! Enjoy ~Carolyn

Gluten-Free Peach and Blueberry Tarts

makes six 5” tarts

The crust is modified from The Joy of Cooking's recipe for pie dough and the filling is modified from the New York Times and the Kitchn.com recipe for a galette.

Crust

Dry

2 cups gluten-free flour

1 teaspoon sweet rice flour

¼  teaspoon xanthan gum

½  teaspoon salt

1 teaspoon plain protein powder isolate

1 teaspoon granulated sugar

Wet

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

3¼ tablespoons ice water

Add the dry ingredients into a medium-sized bowl and whisk thoroughly.

Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add ice water and mix until just combined. It may be a softer and wetter dough than some pie crusts. Divide into portions for individual tarts. Roll into balls and flatten into discs. Let dough rest and hydrate for at least 10 minutes in the refrigerator.

Tart Filling

⅔ cup granulated sugar

5 teaspoons corn starch

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

a pinch of salt

4 cups fresh sliced peaches and blueberries

peach or apricot jelly

Preheat the oven to 400F.

In a small bowl mix together sugar and cornstarch. Add the lemon zest, juice, and salt and mix again. It will look like wet sand.

Slice large fruits no bigger than ¼ thick or chop in large chunks. Berries do not need cutting unless they are huge. Add the fruit to the sugar mixture and stir to mix.

Roll out the dough discs 1/16 of an inch tall and cut in circles larger than your tart pan. Push the circle into the pan making sure to press into the edges and up the sides. Spoon the fruit mixture into the tart pans. Arrange the fruit in a pretty design if you like.

Bake the individual tarts for 20 minutes or until the crust is browned and the fruit is bubbling hot. Immediately upon removing the pastry from the oven, brush the fruit filling with peach or another clear jelly to give it a bit of extra sweetness and shine. Cool thoroughly before eating.