Gluten free Blackcurrant and Lemon Tart

A new baking tin 😀

 

Sad though that maybe, it is rather exciting when you buy a new baking tin. Especially when you realise that you have no idea of what to bake in it! I knew I wanted a long fluted tart tin, but had no idea what for. Some folk may read a recipe book that calls for such a tin, but I tend to work the other way.

At roughly 13” long by 5” wide, the other issue was that not having a recipe I would have to create one! So a tart tin = pastry, but how much? And then how much filling to use and make? My dear readers I suffer in my art for you to have a stress free bake 😀😀

And a slightly new adaptation of gluten free pastry to boot! 😀😀

Pre heat the oven to gas 5, 190c, 180c fan and place a long baking sheet in the oven – if you have one.

For the pastry;

300g gluten free plain flour

170g cold diced butter

3/4 teaspoon xanthum gum (or alternative gluten free binder)

50g Caster sugar

cold milk to bind.

Either rub the butter into the flour and xanthum gum until you have some fine breadcrumbs, then stir in the sugar and pour in 30ml of cold milk to start with and bring the pastry together to form a dough. If this isn’t enough milk add a bit more. Being gluten free flour I have found that even if the dough is a little sticky it will get absorbed. Alternatively you can place the flour, butter, sugar, gum into a food processor and blend the lot for a few seconds to get the fine breadcrumbs. Tip this into a bowl then add the milk to get the same dough result.

Bring the dough together on a bench and ‘knead’ to obtain a smooth dough. Roughly shape into a small rectangle – like the tin – and gently roll out to fit the tin. Now this is quite a bit of pastry and I found that the thickness of the pastry matters, in order to keep its strength. So roll out to around 4/5mm thick. Line the cake tin gently, ensuring you gently push the pastry into all the corners and edges. The pastry will easily fix if it tears. The length of the tin does require a little patience in lining, but it’s worth the effort. Prick the base as it needs baking blind before adding the filling.

Line the pastry with a sheet greaseproof paper, then baking beans and place in the oven for about 20 minutes, then remove from the oven, remove the beans and paper and return to the oven for a further 8 minutes. Remove from the oven and cool.

 

Reduce the oven temperature to gas 4, 170c, 150c fan.

For the filling;

1 tin of my favourite Blackcurrant pie filling (or just jam)

140g soft butter

140g Caster sugar

2 eggs

90g ground almonds

50g gluten free self raising flour

zest and juice of 1 lemon

40g chopped almonds to decorate

Beat the butter and sugar until light and fluffy, beat in the eggs one at a time, then stir in the almonds, lemon zest, juice and flour until fully combined.

Line the cooked pastry with the pie filling or jam, then gently cover with the frangipane. Sprinkle with the nuts and place back into the oven to finish. Bake for a further 40-45 minutes, or until an inserted skewer comes out clean. Cool a little before slicing.

 

 

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Gluten Free Lemon and Blackcurrant Tart

There is a theme running here somewhere?  There may well be, but when you have some ingredients that need using up, better to bake than waste.

The idea for the tart came from a recipe by Raymond Blanc found here on the Stylist.co.uk website, but with my little twist or two of gluten free. It is wonderfully light and fresh. Apologies for the Lego, Noah is currently loving the toy in its many guises, and it seems every known surface is covered in the stuff.

To make the pastry, for an 8″ flan case;

  • 200g gluten free plain flour
  • 100g diced, cold butter
  • 2 tablespoons icing sugar
  • zest of 1 lemon
  • 1 egg yolk
  • 1/2 teaspoon xanthum gum
  • cold water to bind

I used a food processor to blitz the flour, xanthum gum and butter into fine breadcrumbs. You could of course use your finger tips to do the same, using them to rub the flour and butter together. It just takes a little longer. Once you have achieved the breadcrumbs, stir in the egg yolk, lemon zest and sugar and enough cold water to bring it to a dough.  When adding the water I would suggest mixing this in a separate bowl and use your hands to bring the dough together.  I make the dough a little sticky as the flour will absorb some of the liquid. Once mixed together and you have a dough ball, wrap in cling film and pop in the fridge for about 30 minutes.

Pre heat the oven then to gas 4, 170c, 160c fan

To then make the filling;

  • 4 large eggs
  • 160ml double cream
  • 160g caster sugar
  • zest and juice of 2 lemons
  • 1 small tin, drained, of blackcurrants in juice, about 120g

Whisk the cream, eggs, sugar, juice and zest together and leave to infuse a little whilst you then remove the raw pastry from the fridge, roll out, line the flan case, prick the base, fill with greaseproof paper and baking beans and bake blind.  Bake with the beans for 10 minutes, remove from the oven, remove the lining and beans and then bake for another 20 minutes.

Remove from the oven and cool the pastry – Turn the oven down to gas 1, 160c, 140c fan

Trim your pastry if that is your thing and slowly pour in the egg and lemon mix.  Scatter and evenly distribute the blackcurrants around the creamy mix. Return to the oven to finish the bake for 25-30 minutes. The mix needs to be just set.

Cool and set for another hour before serving or leaving to go cold and serving later.

 

 

 

 

 

 

Gluten Free Strawberry and Rhubard Frangipane

There are just so many strawberries around at the moment and besides making jam with them, eating them plain (with a bit of cream!), why not make a lovely refreshing frangipani tart with the last few odd squishy ones at the bottom of the punnet. You could of course make just a strawberry one, but in the spirit of balance, I mushed up a few strands of stewed rhubarb we had knocking around in the freezer.. as you do!!

And here is yet another chance to practise your gluten free pastry making skills, I do like to help.

First to make the pastry to line an 8″ fluted flan dish; Which you will be required to bake blind later on.

  • 200g gluten free plain flour
  • 110g cold diced butter
  • 1 tablespoon icing sugar
  • 1/4 teaspoon of xanthum gun
  • 1 egg yolk
  • about 30ml of cold water to bind

I used a food processor to mix the flour, x gum and butter into fine breadcrumbs, you can of course use your finger to rub to the same stage. It does help though if you have cool/cold fingers though. Add in the egg yolk and sugar and stir to mix then add in the cold water a bit at a time until the mix comes together to form a dough. You can get away with the dough being a little on the sticky side as the flour will soak up some of this as you work it and as it rests.  Roll into a ball, cover in film and pop in the fridge to rest, for at least 30 minutes.

You’ll then need;

  • 120g strawberries crushed with the back of a fork – drained and juice retained plus a few extra for decoration if required)
  • 80g stewed rhubarb (you can use from a tin if you don’t have any to hand) – drained and juice retained
  • 100g Soft butter
  • 100g Caster sugar
  • 3 eggs
  • 100g ground almonds
  • 1 teaspoon almond essence (optional)

Whilst the pastry dough is resting you can make the frangipane;

Beat the soft butter and the sugar until white, light and fluffy then beat in the eggs one at a time.  Add in some of the ground almonds if it begins to curdle. Finally fold in the rest of the ground almonds and the optional essence.  Leave to one side.

Preheat the oven to gas 4, 180c, 170 fan

Once the pasty has rested, remove from the fridge and knead a little to bring it back to life, before rolling the pastry out to around 3mm thick and the size of the pasty tin.  Line the pastry tin, gently press into the edges,.  Leave the pastry hanging over the edges to allow for some further shrinkage.  Place in a sheet of greaseproof and cover with baking beans, then bake for 15 minutes.  Remove from the oven, remove the beans and greaseproof – take care it’ll be hot – and return to the oven for a about another 8 minutes, or until the surface has dried out and has a gentle bronze colouring. Remove from the oven and cool a little.  Once cooled and then carefully using a knife, cut the excess pastry from around the top of the flan. Follow the top of the case/tin and trim back so that you can see the flan rim underneath.  Brush out any crumbs that fall into the case.

Mix the crushed strawberries and rhubarb and line the base of the tart and gently cover with the frangipane – spreading carefully across the tart to the edge of the pastry case, but try not to cover it.

Pop back in the oven for around a further 30 minutes, or until an inserted skewer comes out clean. Allow to cool.

Serve warm or cold, decorated or not.

I covered mine with some glace icing made with the juice of the strawberries and rhubarb and brushed over the warm surface of the tart, a little meringue and some strawberries dipped in chocolate – plus extra for guests…

 

 

The simple things in life – Pie

There are perhaps times when baking can get complicated.  Too many ingredients in a dish, where several less would give you something similar. Perhaps just for the sake of adding them or to be different. And half the time getting hold of some of the ingredients can be a bind. Don’t get me wrong complicated can be good, tasty and fabulous. But you can’t go wrong with a simple pie, simple pastry and a simple filling, baked simply and served with a dollop of custard. But even that could get complicated, if it wasn’t for ‘Birds’ 😀😀 This is only a 7″ plate pie, using a simple 7″ foil plate tin tray. Simple. Did I say it was simple? 😂

I’ve said before I do try to make these recipes easy enough for everyone to make, using foods that are ready-made.  There are times when need a challenge and I probably make it up as I go along. 😀

But for now a simple pie, using up some cooked apples I’ve had in the freezer for British Pie Week and my Twitter pals for the #TwitterBakeAlong.  Pie should be for everyone. Here is my gluten free Apple and Raspberry Pie.

If you don’t have some spare cooked Apple in the freezer….

Peel, core and chop 2 cooking apples and put in a saucepan with 2 tablespoons of granulated sugar and a 1/4 teaspoon of cinnamon. Heat for about 7-8 minutes until the apples are soft. Put to one side to cool completely. Before putting it in the pie.

For the pastry;

– 200g gluten free plain flour (I used Dove Farm)

– 100g cold diced butter

1/3 teaspoon xanthum gum

1 egg yolk

1 tablespoon of icing sugar

cold water to bind

couple of tablespoons of milk to finish and 2 tablespoons of caster sugar.

Raspberry jam (optional)

50g sultanas (optional)

Using a food processor blend the flour and the butter until fine breadcrumbs. Add in the egg yolk and sugar, mix, then add 5 – 8 tablespoons of cold water to bind. You can do this in the processor, but dependant on your machine, you may need to turn it out onto the surface and bring it together by hand into a soft firm dough. Wrap in cling film and pop in the fridge for about 20 minutes.

Preheat the oven to Gas 4 and 180c, and put a tray in the oven, so that you don’t get a soggy bottom!

Cut the dough into 2 pieces, 1 a little larger than the other. With the larger piece, roll out to the size of the pie dish and roughly the height of  a pound coin. Cover the base of the dish.

If you are feeling fancy spread the base of the dish with the jam and then cover with the cooled, cooked apple. Sprinkle on the sultanas if desired. Trim the pastry edges so it’s flush with the tin/tray and then brush the edges of the pastry, with milk.

Roll out the 2nd piece of dough to the same thickness and cover the pie. Press the edges together to seal the pie and trim again the edges of the pie lid. Crimp a little design to the rim of the pastry, cut 2 holes into the middle of the lid, brush with milk, sprinkle with the sugar.

Place onto the hot tray in the oven and bake until bronzed for about 20 – 25 minutes. Remove from the oven, and serve immediately with custard (or your choice of accompaniment). Or leave to cool and heat in the oven later. It should be good for a day. I’ve served the pie on a plate designed by my daughter at Emma Bridgewater.

Ad – ever needed more room in the oven for baking? A slow cooker could be the answer. You could put a meat joint or stew in the slow cooker, leaving plenty of room in the oven for baking.

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Gluten Free Treacle Tart

Back again…apologies for a slight delay in proceeding, it’s been a bit hectic, everyday life just takes over. But baking is never too far from my mind.,

Now although this might not be one for Noah it’s certainly a great choice for anyone. Whether it’s gluten free or not, it tastes great! Rich and rather creamy……

Gluten free treacle tart

It’s a recipe that’s been converted from one that was written by cook book author Maguerite Patten, from her book ‘Best British Dishes’. Although the printed recipe did need some additions as it wasn’t big enough for the stated flan size. It’s actual name is Norfolk Treacle Tart. Having made the version with breadcrumbs before, gluten free bread though is a taste a gluten eater will not take to easily….

You’ll need an 8″ fluted, loose bottom flan dish and baking beans.

Preheat the oven to Gas 5, 180c

Make the gluten free pastry;

200g Gluten free plain flour ( I use Dove Farm )

100g diced butter

2 egg yolks

1 tablespoon of icing sugar

milk to bind

Either by hand or a food mixer, mix the butter and flour too breadcrumbs, stir in the icing sugar and yolks and a little milk if required to make into a dough. Cover with cling film and pop in the fridge for about half an hour.

Remove the pastry dough from the fridge and roll our to fit the flan dish.  Bake the pastry blind. Cover the base of the pasty with greaseproof and cover then with the baking beans and bake in the oven for 15 minutes.

Remove from the oven once baked and then remove the greaseproof and the beans and make the filling. Turn the oven down to Gas 3, 160c

4 egg yolks

6 tablespoon double cream

12 tablespoons of treacle/golden syrup

4 tablespoons of lemon juice

Add all of the above ingredients into a bowl and whisk together until well blended.

Pour into the baked pastry case and return to the cooled oven and bake for 25 – 30 minutes. It’s done when the filling has set with a little wobble. Leave to cool before cutting and sampling – it’ll be rather hot.

I served this nice and cold on a summer’s day with a dollop of double cream…….