{"id":1841,"date":"2022-10-12T14:20:04","date_gmt":"2022-10-12T18:20:04","guid":{"rendered":"https:\/\/susanscookingschool.com\/store\/?p=1841"},"modified":"2022-10-17T08:08:37","modified_gmt":"2022-10-17T12:08:37","slug":"gluten-free-fruit-tarts","status":"publish","type":"post","link":"https:\/\/susanscookingschool.com\/store\/blog\/2022\/10\/gluten-free-fruit-tarts.html","title":{"rendered":"Gluten Free Fruit Tarts"},"content":{"rendered":"\n<p>I&#8217;ve been experimenting with gluten free recipes, because someone dear to me is on a gluten (and egg) free diet. I love the properties of gluten that give us beautiful airy breads and flaky pastries, but some people must go without it.  I am almost hesitant to share my new recipe as I have only made it once and I&#8217;m sure that I will make changes in the future. That being said &#8211; the tarts came out pretty good!<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"798\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0891-1024x798.jpg\" alt=\"Gluten free fruit tarts\" class=\"wp-image-1838\" srcset=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0891-1024x798.jpg 1024w, https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0891-scaled-416x324.jpg 416w, https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0891-300x234.jpg 300w, https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0891-768x598.jpg 768w, https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0891-1536x1197.jpg 1536w, https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0891-2048x1595.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Gluten Free Fruit Tarts<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Pastry Dough<\/h4>\n\n\n\n<ul class=\"ingred wp-block-list\"><li>4 oz. (~3\/4 cup) gluten free all purpose flour blend (I used Hannaford&#8217;s Nature&#8217;s Promise)<\/li><li>1.3 oz. butter (1.5 tablespoons)<\/li><li>0.7 oz. cream cheese (1.5 tablespoons)<\/li><li>1\/2 teaspoon sugar<\/li><li>1\/4 teaspoon baking soda (could probably eliminate)<\/li><li>3 tablespoons milk (could use water)<\/li><\/ul>\n\n\n\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<!-- Blog-wordpress -->\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-client=\"ca-pub-7966221775578740\" data-ad-slot=\"8893416614\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<h4 class=\"wp-block-heading\">Fruit Filling<\/h4>\n\n\n\n<p class=\"ingred\">Mix together the following right before filling the tarts:<\/p>\n\n\n\n<ul class=\"ingred wp-block-list\"><li>3 cups of fruit pieces ( I used diced apples, diced pears and blueberries)<\/li><li>1\/3 cup sugar<\/li><li>2 tablespoons cornstarch<\/li><li>1\/4 teaspoon cinnamon<\/li><\/ul>\n\n\n\n<div class=\"wp-block-jetpack-tiled-gallery aligncenter is-style-rectangular\"><div class=\"tiled-gallery__gallery\"><div class=\"tiled-gallery__row\"><div class=\"tiled-gallery__col\" style=\"flex-basis:65.12278%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" alt=\"\" data-height=\"459\" data-id=\"1850\" data-link=\"https:\/\/susanscookingschool.com\/store\/?attachment_id=1850\" data-url=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0890-web.jpg\" data-width=\"500\" src=\"https:\/\/i2.wp.com\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0890-web.jpg?ssl=1\" data-amp-layout=\"responsive\"\/><\/figure><\/div><div class=\"tiled-gallery__col\" style=\"flex-basis:34.87722%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" alt=\"\" data-height=\"405\" data-id=\"1847\" data-link=\"https:\/\/susanscookingschool.com\/store\/?attachment_id=1847\" data-url=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0899-web.jpg\" data-width=\"500\" src=\"https:\/\/i0.wp.com\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0899-web.jpg?ssl=1\" data-amp-layout=\"responsive\"\/><\/figure><figure class=\"tiled-gallery__item\"><img decoding=\"async\" alt=\"gluten free tarts\" data-height=\"448\" data-id=\"1848\" data-link=\"https:\/\/susanscookingschool.com\/store\/?attachment_id=1848\" data-url=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0893-web.jpg\" data-width=\"500\" src=\"https:\/\/i2.wp.com\/susanscookingschool.com\/store\/wp-content\/uploads\/2022\/10\/IMG_0893-web.jpg?ssl=1\" data-amp-layout=\"responsive\"\/><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Making Apple-Pear Crostatas\" width=\"980\" height=\"551\" src=\"https:\/\/www.youtube.com\/embed\/1atd5w7RH48?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Above is a little video I made a while ago showing how I roll and shape this style of little tarts (crostatas).  The dough in the video is my regular pie dough, not gluten free.  <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"method wp-block-list\"><li>To make the pastry the dough: Blend all ingredients except for milk (or water) in a food processor or with a pastry blender, until crumbly.<\/li><li>Gradually add liquid using a fork to toss ingredients together until moistened. May not need all of the liquid.<\/li><li>Shape into 3 balls of dough.  Cover and refrigerate for 15 minutes or longer.<\/li><li>Roll out each piece of dough to about 7 inches using a little cornstarch to prevent sticking. I actually used my tortilla press for the tarts shown above and pressed the dough between sheets of plastic cut from a ziplock bag. <\/li><li>Place 1\/3 of the filling on the rolled out dough and fold the dough over the filling. (See video above.) Repeat with the other two pieces of dough. Sprinkle with sugar if desired and bake at 400\u00baF on parchment paper lined bowls or sheet pan for about 25-30 minutes. Check oven often. Filling should be bubbly when done and the crust a golden brown.<\/li><li>Happy baking!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been experimenting with gluten free recipes, because someone dear to me is on a gluten (and egg) free diet. I love the properties of gluten that give us beautiful airy breads and flaky pastries, but some people must go without it. I am almost hesitant to share my new recipe as I have only [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[],"class_list":["post-1841","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/comments?post=1841"}],"version-history":[{"count":11,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1841\/revisions"}],"predecessor-version":[{"id":1858,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1841\/revisions\/1858"}],"wp:attachment":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/media?parent=1841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/categories?post=1841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/tags?post=1841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}