Lemon Thyme & Ginger

Dessert Tart Recipe: Figs and Almond Tart

Dessert Tart Recipe: Fig and Almond Tart

It is tart week in my household with both sweet and savory tart recipes for yours and my pleasure. Because it is fig season, I am compelled to make something at least once using figs. I love figs. They are a beautiful fruit with its simple pear shape, deep purple color, and a seductive subtle but jammy interior. That rich eggplant purple is one of my favorite colors and I find anything with that color totally irresistible.

Dessert Tart Recipe: Fig and Almond Tart

Fig and Almond Tart

Several years ago, I discovered this tart recipe on Food Network by Giada De Laurentiis but I thought it was very rich and sweet. Because I wanted to make a fig and almond tart, I decided to give this tart recipe another try with some minor changes. I adapted the tart recipe by reducing the amount of sweetener in the filling, so the sweet flavor does not dominate the fig and almond flavors.

Dessert Tart Recipe: Fig and Almond Tart

The original recipe calls for 2 tablespoons of sugar in the pie crust, and one tablespoon of sugar plus 2 tablespoons of honey in the mascarpone cheese and almond paste filling. In my opinion, it was too rich,  so I reduced the sweetener to only 1 tablespoon of honey in the filling. For me, this minor adjustment made all the difference.

I do like the sweetened pie crust and did not change the amount of sugar in that recipe. However, feel free to adjust the amount of sugar in the crust from 1 to 2 tablespoons (15 – 30 ml). The original recipe calls for 2 tablespoons of sugar and I believe the sweetness in the crust blends the crust with the filling. Otherwise, the strong flour flavor in the crust will compete with the figs and almonds.

Almond Paste

My experience baking with almond paste is limited, but what I have learned so far is each brand tastes slightly different for both almond flavor and sweetness. Depending on your brand of almond paste could determine how much sugar you need to add to the filling. Before you begin mixing the filling, taste the almond paste to determine how sweet it is. Then mix it together with the mascarpone cheese and other filling ingredients, then taste again. Add more honey or sugar if you wish. I like the amount of sweetener I have in this fig and almond tart recipe, but if your almond paste is on the less sweet side, you may need more.

Dessert Tart Recipe: Fig and Almond Tart

Dessert Tart Recipe: Fig and Almond Tart

For another tart recipe using almond paste, make  Almond Cherry and Peach Galette.

Another trick to get more almond flavor without adding extra almond paste is, add a few drops of pure almond extract. Be careful adding the almond extract because it is strong and only use pure almond extract. Imitation almond extract tastes like chemicals and not the real deal, just like imitation vanilla extract.

The most common almond paste brands available are Solo and Odense almond paste. Solo comes in a box or can, and Odense comes in a tube. You want to make sure it is pure or real almond paste. I have used both brands with good results. You will find almond paste in the baking aisle.

Almond paste and marzipan are two different ingredients and not interchangeable. Marzipan is made with almond paste and extra sugar and more egg whites. It is the almond paste that gives marzipan its characteristic almond flavor.

If you are feeling adventurous, you can make your own almond paste.

Dessert Tart Recipe: Fig and Almond Tart

Dessert Tart Recipe: Fig and Almond Tart

Figs

You want to use figs that are just starting to ripen and getting soft. I used black mission figs, but any type of fig will work in this tart recipe. Stay away from figs that are too soft and mushy. They are over-ripe and do not taste as fresh. I recommend inspecting the figs before you buy them because they often have moldy figs mixed in with the ripe figs. Figs are very perishable and quickly become over-ripe so use them as soon as possible after you buy them.

Dessert Tart Recipe: Fig and Almond Tart

To store figs, remove them from the plastic container and place them on a paper towel-lined plate in one layer with space between each fig so they can breathe. Cover the figs in plastic wrap. You can keep the figs on the counter for a couple of days, but they will last longer in the refrigerator.

Dessert Tart Recipe: Fig and Almond Tart

More recipes using figs:

Spiced Figs with Yogurt Panna Cotta

Sexy Fig and Fresh Mozzarella Salad with Prosciutto

Dessert Tart Recipe: Fig and Almond Tart

Mascarpone vs Cream Cheese

What is mascarpone cheese? Mascarpone cheese comes from Italy and is similar to cream cheese, but it has a higher milk fat content because it is made with cream. Cream cheese is made in America and by law must have at least 33% milk fat and 55% moisture. Cream cheese also has additives, like gums to give the cheese a thicker appearance. They are not equally interchangeable in a recipe because of the differences in consistency, texture, milk fat percentages, and additives in cream cheese. You will find mascarpone cheese in the cheese department or deli department near the crème fraîche. If possible do not substitute cream cheese for the mascarpone cheese in this tart recipe.

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Dessert Tart Recipe: Fig and Almond Tart

Fig and Almond Tart

A delicate and flaky tart filled with an almond mascarpone spread and topped with sliced figs. The figs melt into the almond filling and taste jammy for a unique and impressive looking tart. Depending on how sweet your almond paste is may depend on how much sugar or honey you want to use. I err on the side of less sugar otherwise it is a very rich dessert. I happen to love fresh rosemary or lemon thyme sparsely sprinkled over fruit tarts as it adds a savory note to offset the sweetness in the dessert. Use a light hand with the herbs as you do not want them to overpower the dessert. Adapted from Giada De Laurentiis 2008, fig and Almond Tart from Food Network
Course Dessert
Cuisine Italian
Keyword Fig tart, figs, tart recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour
Servings 6 servings
Author Ginger

Ingredients

Pie Crust

  • 1 ½ cup 213 g all-purpose flour
  • 1 -2 TB (12 - 24 g) sugar
  • Zest from one lemon
  • 10 TB ( g) unsalted butter, chilled and cut into half-inch (1 cm) pieces
  • 3 TB ice water

Tart filling

  • 3 ½ oz (101 g) almond paste, room temperature and cut into ½ inch ( 1 cm) pieces
  • 1/3 cup (76 g) mascarpone cheese, room temperature
  • 1 TB honey
  • 1 tsp pure vanilla extract
  • Pure almond extract to taste (if needed) a couple of drops
  • 12 figs, stems removed and sliced into fourths lengthwise
  • 2 tsp of Minced sprigs of Rosemary or Lemon Thyme optional

Instructions

Make the pie dough

  1. Food Processor Method
  2. Add the flour, sugar, lemon zest, and salt into the bowl of a food processor. Pulse until the mixture is evenly combined. Add the chilled butter cubes and pulse until the mixture looks like large course sand with uneven clumps. Turn on the machine and add the water in a steady stream until large clumps form being careful not to overwork the dough. Tip the mixture onto a clean and lightly floured surface and pat into a disk. Wrap the pie dough with plastic wrap and chill for 1 hour, or up to 2 days.
  3. Hand Method
  4. If making by hand, add the flour sugar, lemon zest, and salt into a large mixing bowl. Whisk together until the ingredients are evenly combined. Add the cubed butter and toss them with your clean hands until coated with flour. Smash the butter with your fingers to mix into the flour until the mixture looks like coarse meal with uneven sizes. Add the ice water and stir with your hands briefly until the dough comes together. Tip the dough onto a clean and lightly floured surface and shape into a flat disk. Wrap the disk with plastic wrap and refrigerate for one hour.

Mix the almond filling

  1. In a clean bowl of a food processor, add the almond paste, mascarpone cheese, honey, and vanilla. Process until a smooth paste is formed. Scrape down the side of the bowl to blend and process again. Make sure there are no clumps of almond paste in the mix. Taste and add a couple of drops of almond extract if you want the filling to have more almond flavor. Go very light with the almond extract because it is very strong.

  2. Preheat the oven to 400°F (200°C) with the oven rack in the middle position. Line a large sheet pan with parchment paper and set aside.

Assemble the Tart

  1. Remove the pie dough from the refrigerator and if it is too hard, let it rest at room temperature for a couple of minutes. Remove the plastic wrap and place the dough on a lightly floured and clean work surface. Whack the dough with your rolling pin across the dough to soften it up and start forming a circle. Rotate the dough 180° and whack it again 4 times across the dough. Turn the dough over and repeat.

  2. Roll out the dough with your rolling pin starting at the center of your dough and roll it in one direction away from you. Move the rolling pin around the dough circle and roll out in one direction. Turn the dough over and continue to roll and shape the dough until you have a circle with a 12-inch diameter and is ¼ inch (.5) thick. 

  3. Transfer the dough onto your prepared baking sheet by draping the dough over your rolling pin then easing the dough into place.
  4. Spread the almond filling over the dough in an even layer leaving a 2-inch (5 cm) border. Layer the fig slices in concentric circles over the almond filling beginning at the outer rim and working inwards.
  5. Heat the jam for 15 seconds to loosen it up and spread the jam over the figs. You might not use all of the jam, but you want an even layer that is not too thick.
  6. Fold the dough border over the toppings to create an edge. Pleat the border to maintain the circle shape. You can bake the tart right away, but if it took you a while to arrange the tart filling over the dough and you are concerned about the tart expanding and opening up when baking, refrigerate the tart, loosely covered with plastic wrap for 30 minutes or freeze for 15 minutes. 

  7. Bake for 40 minutes or until the crust is a golden brown color. Transfer the tart on the sheet pan to a cooling rack and cool for 10 minutes. Loosen the bottom of the tart with a metal spatula or offset spatula and slide the tart off the parchment paper onto your serving platter. Serve warm or at room temperature.
  8. Best eaten the day it is made.
Dessert Tart Recipe: Fig and Almond Tart. A sophisticated dessert tart recipe made with fresh figs, almond paste, and mascarpone cheese. It tastes and looks very impressive, yet is simple to make.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Ginger Plum and Pear Crisp

Ginger Plum and Pear Crisp recipe.

Last week I was making a vegan plum crisp for my brother-in-law and while shopping for some plums I spied ripe Forelle pears. It may seem a bit too early for pears, but Forelle pears are now ripe and ready at my local farm stand. I love the way Forelle pears look, they are so adorable in its petit form looking like a baby Bartlett pear with rosy cheeks. I find them hard to resist and are the perfect size for an afternoon snack. Change of plans, my plum crisp just got a makeover and turned into a vegan plum and pear crisp with lots of fresh ginger and a hint of nutmeg.

Ginger Plum and Pear Crisp recipe

What Is A Crisp?

Crumble or crisp? I have confused the names of these two desserts for so many years. It is just that the actual name of each dessert is opposite to what my backward brain believes it should be. Essentially aren’t they the same dessert after all? Yes and no. Both the crumble and crisp are baked fruit desserts with a crusty topping. However, one has rolled oats in the topping and the other does not.

A fruit crisp has the rolled oats and flour topping and is so named because the rolled oats make the rough and tumble topping crispy like an oatmeal cookie. A fruit crumble is made with all-purpose flour, butter, sugar and gets all soft and crumbly while baking and soaking up the fruit juices.

Ginger Plum and Pear Crisp recipe.

Ginger Plum and Pear Crisp recipe.

Plum and Pear Crisp

This is one of the easiest desserts you can make, and it is one that is so satisfying. Essentially it is baked fruit with a giant cookie topping like two desserts in one. Top it off with some vanilla ice cream and you have 3 dessert indulgences on your plate.

Ginger Plum and Pear Crisp recipe.

The recipe is a basic formula for all fruit crisps. Usually, crips have around 6 cups (1.5 Liters) of fruit filling for the standard amount. This formula works with any type of fruit like plums, pears, apples or other stone fruit. This amount of fruit filling fills a nine-inch (23 cm) pie plate or 8-inch (20 cm) square baking dish.

The topping generally has equal parts of rolled oats to all-purpose flour with butter and sugar. For this recipe, I wanted to make a vegan dessert so, I used a vegan butter substitute. I have success using Earth Balance Original Buttery Spread. (Not an ad.) The flavor is pleasant and tastes natural, unlike some kinds of margarine. FYI, not all margarine is vegan. It is one of the easiest desserts to convert to a vegan option because the butter is the only animal product to find a substitute for.

Ginger Plum and Pear Crisp recipe.

Keys to Success

The key to a perfectly baked plum and pear crisp lies in the fruit selection. The type of pear or plum is not as important, but how ripe they are is. Your fruit must be ripe. Ideally just ripe or a smidgen off ripe. Overripe plums and pears will dissolve into a sauce and not keep their shape. Unripe plums and pears will never get soft no matter how long you bake them. It is just not their time. Plus, they do not have any flavor.

Types of Plums

Types of Pears

I used a combination of black plums and European plums, like a Moyer plum. The European plum has a longer and oval shape compared to the roundness of black plums. Any type of plum will taste great as long as they are ripe.

For the pears, I used only Forelle, because they were ripe. Bosc pears work very well in a crisp or pie because they keep its shape. I did not peel the Forelle pears, but if I used Bosc pears I would peel them as the skin is rougher and thicker than Forelle pears.

Best pears for Baking

Ginger Plum and Pear Crisp recipe.

My Mistake

I have made this plum and pear dessert many times, yet as you can see in my photographs, this time around I went a little overboard with the fruit filling. Ideally, you want a level surface of fruit filling for the buttery topping to spread over. The fruit cooks evenly when it is not piled up so high and the rolled oats in the topping won’t burn before the crisp is done.

My problem is the result of a shallow baking dish, that I chose because it would photograph better than my trusty Pyrex deep dish pie pan. My vanity resulted in a delicious plum and pear crisp, but one that did not bake as evenly as it should. I say this, so you can learn from my mistake and not feel you must make your crisp overflowing with fruit like I did.

Ginger Plum and Pear Crisp recipe.

More Fruit Desserts: Nectarine and Blueberry Galette, Peach and Mixed Berry with Sabayon, Nifty Cake, Gluten-free Nifty Cake, Lemon Cake, Apricot Streusel Cake, Almond Cherry and Peach Galette.

Mix It Up

Use any fruit for the filling. Apples, pears, plums, nectarines or other stone fruit. I added some blackberries with the plums and pears in my crisp just for fun. If you want to make a mixed berry crisp, mix the berries with a type of fruit that retains its shape like nectarines,  plums, or Bosc pears. Otherwise, it will look saucy without any distinctive fruit shapes.

Change the spices. I love fresh ginger with fruit and use it often. Other good spices are cinnamon, nutmeg, allspice, or ground clove. Lemon zest and lemon juice brighten up the fruit and the juice prevents apples and pears from browning. Lemon zest is also a nice accent flavor mixed in the topping.

Add dried fruit like chopped dried apricots or cranberries. They add a tart concentrated flavor to the fruit filling and help absorb some of the fruit juices. Add about a half a cup (125 ml) at the most. Dried fruit should be an accent flavor, not a featured one.

Add nuts or unsweetened coconut flakes to the topping. Pecans, walnuts or almonds give the topping some extra crunch. If you add unsweetened coconut flakes, add a 1/2 a cup (125 ml), and remove equal amounts of rolled oats and all-purpose flour (1/4 cup, 60 ml, each).

Ginger Plum and Pear Crisp recipe.

P.S. Yes, I do see the reflection of the chandelier in the spoon. I could not get the darn clone stamp to work in Photoshop so I gave up and included the photo anyway. To all the Photoshop experts out there, how do you get rid of reflections in shiny objects like a silver spoon?

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Ginger Plum and Pear Crisp recipe.

Ginger Plum and Pear Crisp

Fruit crisp has a basic formula that is suitable for any seasonal fruit. This basic formula makes it easy to personalize your crisp using the fruit and spices you love. I love using fresh ginger with fruit as it adds some bite and compliments most fruits like pears, plums and apples. However, ground ginger does not taste as bright as fresh ginger in baked desserts.

Often, I need a vegan dessert and I find fruit crisps are an easy vegan dessert option. There are no eggs or dairy products to maintain the structure of a crisp so all you need to substitute is a plant-based butter-like spread. In this recipe, you can use equal amounts of vegan butter spread or real butter. When selecting a vegan butter spread, read the ingredients list carefully to make sure there are no dairy or other animal-based ingredients in the mix. 

Course Dessert
Cuisine American
Keyword pear crisp, vegan dessert
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 15 minutes
Total Time 55 minutes
Servings 6 servings
Author Ginger

Ingredients

  • 6 cups (1.5 L) prepared fruit. Depending on the type and size of plums you will need 5- 6 plums. And, 4-6 Forelle pears or 3-4 Bosc pears
  • 6 oz (170 g) blackberries optional
  • 1 ½ inch (14 g) knob of fresh ginger root, peeled and minced
  • ½ tsp freshly grated nutmeg 1/4 tsp ground nutmeg
  • Juice of half a lemon
  • 2/3 cup 113 g packed brown sugar
  • ¾ cup 75 g rolled oats ( not quick rolled oats)
  • ¾ cup 100g all-purpose flour
  • ¼ cup 27 g toasted nuts, like pecans, almonds or walnuts, chopped
  • 5 TB 86 g straight out of the refrigerator vegan butter substitute or butter
  • Pinch 1/8 tsp of Kosher salt

Instructions

  1. Set the oven rack into the middle position and preheat the oven to 400°F (200°C). Lightly butter a 9-inch (23 cm) pie pan or 8-inch (20 cm) square pan. Set aside.

  2. Slice open the plums and remove the pits then slice the plums into wedges. Add the plums into a large mixing bowl.

  3. Slice each pear in half and remove the core. Then cut each pear into chunks about 1/2 -3/4 of an inch (1 cm - 1.5 cm). Add the pears into the bowl with the plums. The skin on Forelle pears is very thin and tender so I do not peel them. However, if you are using Bosc pears, you might want to peel the skin.

  4. Add the minced ginger and grated nutmeg to the bowl with the fruit along with the lemon juice and 1 tablespoon of the sugar. Mix together until the sugar and spices are thoroughly mixed through the fruit. Set aside.
  5. In another bowl add the sugar, rolled oats, all-purpose flour, toasted nuts and a pinch of Kosher salt. Mix together with your clean hands until the butter and all ingredients are evenly incorporated and forming soft clumps of dough.
  6. Pour the fruit into your prepared baking pan then sprinkle the crisp topping evenly over the top of the fruit. Place your baking dish on a rimmed baking sheet, then slide into the oven. Bake for 30 – 40 minutes until the top is evenly browned and the juices are bubbly.
  7. Cool on wire rack for at least 15 minutes before serving. Serve hot or room temperature. Best eaten the day it is made. Store leftovers in the refrigerator, loosely covered in aluminum foil.
Ginger Plum and Pear Crisp.Recipe for a plum and pear crisp seasoned with fresh ginger and nutmeg.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Tender Apricot Streusel Cake

Apricot Streusel Cake recipe.

Finally, I have an apricot dessert recipe to share. It has taken awhile, but from my research and inspiration, I found an apricot dessert that is not a galette, not that there is anything wrong with galettes, but I do like to have a variety. With some help from a recipe by Nigella Lawson, I developed a recipe for apricot streusel cake.

Apricots are my favorite fruit and when I find a perfectly ripe fresh apricot, it is hard for me to resist eating the whole basket. Until recently, getting a good and ripe apricot in New York is as rare as finding a four-leaf clover. You know they exist, but finding one takes a few years of constant searching.  My fondness for apricots comes from a vivid childhood taste memory and growing up in Northern California.  As a result, all apricots compare to that distinct and memorable flavor.

Apricot Streusel Cake recipe.

My Castle

My parents had an apricot tree, along with a plum tree, a couple of apple trees and a cherry tree growing in their yard. I realize this collection of fruit trees gives the impression I lived on an orchard, or an expansive property, though that is not the case. These fruit trees are my dad’s romantic plantings for our suburban hillside home. Because I was not born when Dad planted these trees, I can only imagine his intent. In reality, once the trees were planted, they were left alone to fend for themselves. Rarely did I see Dad harvest the fruit from his trees, let alone prune a branch.

The fruit trees were my playground and fortresses, with a favored attachment to the apricot tree. I would climb up the tree and look for apricots that weren’t half eaten by the birds or bugs. The rejects were used as ammunition when I played war with two of my brothers. Perched up in my apricot tree I would attack the intruders with rotten apricots for the win. Chris and Andy would scramble about while picking up the fallen ammunition for their defense. It was all in good fun, but I was happy to have the apricot tree on my side.

Apricot Streusel Cake recipe.

Apricot Streusel Cake recipe.

Memorable Apricot Flavor

I considered the apricot tree as my turf and its’ fruit, mine. I did share with my younger brother as he was quite adventurous and never resisted the urge to climb anything that was taller than him. Together we secured our position either standing or straddling on a strong branch, then pluck off any ripe apricots within reach. If we got lucky and found apricots before the birds did, we brought inside a shirt-full of apricots for mom.

If the California sun has a flavor, it is apricot. The juicy saturated tang is lively and speaks of hours spent ripening in the dry heat, then cooled down from the evening fog. When I bite into an apricot, I can feel the heat of those summer days spent building forts and climbing trees. On those dry windless days, only something with strong flavor could tame down the arid heat. The bitter-sweet tang of ripe apricots did the job, almost as good as an orange Popsicle.

Apricot Streusel Cake recipe.

Apricot Streusel Cake recipe.

Local Apricots

For me, all apricots compare to the ones I picked in my childhood backyard. It is not a fair comparison to the unsuspecting apricots that traveled 3000 miles to reach New York. It’s not their fault they traveled so far only to get bruised and battered along the way.

Fortunately, apricots are grown in the NY Hudson Valley and with the popularity of farmers markets, are now more available. I am so happy for this because since moving to NY and having many a disappointing and mealy apricot, I stopped buying them. It is just in the past couple of years I decided to give local apricots a try.

Apricot Streusel Cake recipe.

So now, my big adventure is seeking out reliable markets to get NY apricots that are ripe and full of flavor. I bought these apricots at a local farm stand in Yorktown, but the apricots are grown north of me and on the other side of the Hudson River in Marlborough NY. I have never been to Marlborough, but now that I know there is a winery and fruit farms there, I just might have to plan a visit.

Apricot Streusel Cake recipe.

Inspiration for Apricot Streusel Cake

A couple of weeks ago, I discovered a recipe for Strawberry Sour Cream Streusel Cake by Nigella Lawson. One night I needed to make a second dessert after my first dessert was an epic fail. I knew Nigella’s baking recipes are reliable, and her strawberry streusel cake recipe looked easy to make. Although it was my first time making her cake, I made some substitutions because I was pressed for time and could not go to the store. Because my jar of vanilla was almost empty, I used almond extract instead. Almond extract is strong, so I used less than the amount for the vanilla. As long as I kept the almond flavor within reason, I believed it would pair nicely with the cake and strawberries.

Additionally, I switched crème fraîche for the sour cream because that was all I had available. The result was a tender cake with a balanced flavor of strawberries and almonds. The almond flavor was especially a big hit, and it gave the cake an unexpected and memorable flavor.

Apricot Streusel Cake recipe.

Sour Cream vs Crème Fraîche

I don’t know what it is about crème fraîche, but when I use it in baking or in pancakes, the outcome is a remarkably tender cake. Ironically, despite the fact there is more fat in crème fraîche than sour cream, the cake tastes lighter. The results are magical. Crème fraîche is considered a specialty item and therefore is more expensive than sour cream. You find it in the specialty cheese section of your store. It has more fat than sour cream, but it does not have any additives and is less tangy. I made this streusel cake with both sour cream and crème fraîche and liked both results. Some stores do not carry crème fraîche, but please do not go driving all over town looking for it. It is just not that important, plus you can spend your time more wisely, like looking for good apricots.

Apricot Streusel Cake recipe.

Apricot Streusel Cake

Recently I bought a pound of fresh apricots and it occurred to me the recipe for strawberry streusel cake would work with apricots. Apricots are not as watery as strawberries, but I thought the fruit purée would still have the right consistency for the cake. It is not often you see an apricot cake, so it is a pleasant surprise.

Apricot streusel cake has many personalities as it is like a coffee cake but is equally at home as a dessert after a roast chicken dinner. It is similar to a peach cake but has a lot more butter and jammy flavor. Because there is so much butter in the cake batter a familiar aroma of an all-butter pie crust wafts out of the oven as it bakes.

It may smell like pie, but this is definitely a cake. A cake that is tender, moist and easily transportable. Serve it for breakfast or dessert as it is right at home for either course. It is a perfect cake to bring along for a summer weekend getaway, picnic, or brunch with friends. It also tastes great the second day. However, my real assurance came from Joe when after he took one bite said, “This is awesome.”

Apricot Streusel Cake recipe.

More Apricot Love

Substitute the peaches with apricots in Peaches and Berries with Bourbon Sabayon

Apple Apricot Muffins with Lemon Glaze

Dinner Salad with Sea Scallops and Greens

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Apricot Streusel Cake recipe.

Apricot Streusel Cake

This is just one of those cakes that fits into any situation. Similar to a blueberry buckle, you can serve this for breakfast, brunch, afternoon snack or dessert. Because of the crème fraîche (or sour cream) the cake tastes light and is very moist and tender. The apricot flavor is layered throughout the cake giving you plenty of that bright apricot zing with each bite. It is a great cake to bring on a picnic, weekend getaway, or as a hostess gift. Plus, it keeps well for a couple of days, if it lasts that long.

Almond extract or bourbon are great complimentary flavors with apricots. I like to use either one with this cake or a combination of both instead of vanilla. 

This recipe is adapted from Nigella Lawson’s Strawberry Sour Cream Streusel Cake.

Course Breakfast, Dessert
Keyword apricots, cake, coffee cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Ginger

Ingredients

Apricot Purée

  • 7 oz (200 g) fresh apricots about 5-6 small apricots
  • 3 TB (72 g) apricot jam
  • 1 ½ tsp (4 g) minced fresh ginger a small piece just over an inch long and a half-inch wide
  • 1 ½ tsp (7.5 ml) fresh squeezed lemon juice *see notes
  • ½ tsp (2 g) almond extract *see notes
  • 2 tsp (6 g) cornstarch
  • Smidgen pinch of Kosher salt if needed

Streusel Cake

  • 2 cups (309 g) all-purpose flour
  • ¾ cup (164 g) granulated sugar
  • 1 tsp (4 g) baking powder
  • ½ tsp (2 g) baking soda
  • 12 TB (188 g) cold butter 1 ½ sticks cut into ½ inch pieces
  • 1 cup (8 oz / 225 g) crème fraîche or sour cream
  • 1 large egg
  • 1 ½ tsp (8 g / 7.5 ml) almond extract or 1 TB (15 ml) Bourbon

Streusel Topping

  • 2 tsp (13 g) Demerara sugar
  • 8 g sliced almonds (small handful)
  • 2 fresh small apricots

Instructions

  1. Preheat the oven to 375°F / 190°C / Gas Mark 5 with the rack in the middle position. Oil or butter a 9-inch (23 cm) springform pan. Reserve until later.

Make the apricot purée

  1. Peel and cut up the apricots then place in the blender or container for an immersion blender. Add the apricot jam. Zest the lemon peel and grate the ginger over your container or blender to catch any of the lemon oils and juices from the ginger.
  2. Make a slurry with the almond extract, lemon juice, and cornstarch then add to the blender or your container. Purée until smooth. Taste the purée and if it seems too bitter, add a smidgen pinch of Kosher salt. Taste again then set aside. The flavors will balance out when added to the cake. 

Make the cake

  1. In a large bowl add the flour, sugar, baking powder and baking soda. Use a small whisk and stir the mixture until evenly incorporated. Add the butter and use your fingers to smoosh the butter and mix in with the flour mixture. Do this until your flour looks like coarse sand, just like making a pie crust by hand. Measure a ½ cup (125 ml) of the flour mixture and add to a small bowl. Reserve for the streusel topping.

  2. Add the crème fraîche or sour cream, egg, and almond extract (or bourbon) to the large bowl with the flour mixture and mix until thoroughly combined. This batter looks thick, but it should be smooth.
  3. Add just over half the batter to the prepared pan and spread over the bottom and up the sides of the pan. You want to create a flat bottom well for the purée to rest. Try to get the batter about an inch up the sides. Do not worry about making the bottom level even. The batter is sticky, and I found wet hands helps move the cake batter into position. 

  4. Add the apricot purée in an even layer across the bottom and nestled inside the well. Make sure the rim of cake batter is taller than the height of the purée. Spoon the remaining cake batter on top and cover the purée being careful not to push the apricot purée up and over the rim.

Make the streusel topping

  1. Add the sugar and almond slices to the small bowl with the reserved butter-flour mixture. Toss with a fork or your fingers until it is evenly combined. Sprinkle the streusel topping over the top of the cake.
  2. Slice each apricot in half then each half into five wedges. Arrange the sliced apricots over the top of the cake in a haphazard pattern. Sprinkle with a few more sliced almonds.
  3. Bake the cake until it is light golden brown, about 45 minutes. Insert a toothpick in the center of the cake to make sure it is cooked through. You will see some crumbs on the toothpick, but nothing should look wet or raw.

  4. Completely cool the cake on a wire rack before you remove the springform pan and serve.

Recipe Notes

In the original recipe, Nigella added 2 teaspoons of vanilla extract to the fruit purée. I divided the liquid between the almond extract and lemon juice. Almond extract is strong, so I do not recommend using 2 teaspoons in the recipe. However, I have used anywhere from 1/2 tsp up to 1 tsp with good results. Feel free to divide the lemon juice and almond extract equally, or only use lemon juice. However, keep the total liquid at 2 teaspoons.

I peeled off the skin of my apricots, but I will leave that decision to your discretion. Apricot skins do not have that fuzzy offensive texture of peach skin, so I do not believe it is necessary to peel them. The apricots peels will purée thoroughly in a blender or with an immersion blender.

If you cannot get fresh apricots, use canned apricots packaged in their own juices as a substitute. Dry off the can juices from the apricots then weigh or guesstimate by size pairing the halves to make 5 apricots for the purée. There is no need to peel canned apricots.

Minced candied ginger is a nice addition to the streusel topping. Don’t go overboard with the candied ginger as the apricot is the star of the cake. Nutmeg is another spice that pairs well with this cake. Add about a half teaspoon of freshly grated nutmeg in the cake batter to complement the apricots and almond flavor.

Apricot Streusel Cake. Apricot Streusel Cake is one of those back pocket dessert recipes that everyone needs. It is easy to make and as relaxed as a long summer weekend.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Honey Roasted Peanut Butter Cookies with Bananas

Honey Roasted Peanut Butter Cookies with Bananas and recipe.

When writing my post, Summer Backyard BBQ Menu Ideas, it came to my attention I only have one cookie recipe on my blog. One recipe is not enough, especially when it comes to having easy desserts for summer picnics and backyard barbecues. Cookies are the perfect dessert for bringing on a hike, at the beach, camping, or as a hostess gift for a weekend at the beach. Kitchen Sink Oatmeal Cookies is a family favorite, but I wanted to make cookies that are a little different and have a broad appeal. Chocolate is my all-time favorite dessert, but in the heat of the summer more chocolate melts in my hand then in my mouth. Yet, peanut butter and peanut butter cookies hold up to the summer sun and provide some protein to fuel us through the long and lazy summer days.

Honey Roasted Peanut Butter Cookies with Bananas and recipe.

Peanut Butter Cookies Inspiration

I got my idea to make peanut butter cookies after I read Stella Parks Peanut Butter Cookie recipe in her cookbook, BraveTart. For her peanut butter cookies, she blitzes honey roasted peanuts with the flour to make a soft but textured peanut flour then mixes it into her cookie dough. When I first read this, I was so impressed with Stella Parks ingenuity. It is a brilliant idea and a great way to add extra peanut flavor into cookies without making them dense. Therein lies the cookie challenge, how to add a lot of flavor without turning light and fluffy cookies into door stops. Essentially, turning peanuts into flour adds extra flavor and yet maintains the tender structure.

For some reason, her quick and easy technique of processing honey roasted peanuts with the flour reminded me of my go to sandwich when I was a dancer, peanut butter, honey, and bananas on whole wheat bread. It was the perfect sandwich for the times I needed light, healthy and energizing food to get me through a day of work, dance rehearsal and the final performance on those long 14 hour days on my feet. It may seem like an odd connection but this cookie recipe brought back memories of eating peanut butter honey and banana sandwiches in a dressing room of a proscenium theater.

Honey Roasted Peanut Butter Cookies with Banana and recipe

It made me wonder if I could make a cookie reminiscent of the comforting blend of sweet honey, peanuts and banana that I love. To me, it is all about the combined flavor of roasted peanuts and honey and how peanuts make honey taste sweeter, and how honey makes peanut butter nuttier. A perfect marriage of flavors in any form be it a cookie or a sandwich.

Honey Roasted Peanut Butter Cookies with Bananas and recipe.

Honey Roasted Peanut Butter Cookies

By no means is this cookie a substitute for the high protein sandwich. It is a dessert cookie interpretation of simple peanut butter sandwich. I love the combination of peanut butter and honey in any form. I used Stella Parks peanut butter cookie recipe as my foundation, but I made several changes to get more honey flavor in the recipe. Instead of granulated sugar as the sweetener, I combined honey and brown sugar. If I only added honey to the cookies, they could get heavy and dry from the extra flour required to absorb the extra liquid. Also, I decided to use brown sugar to cream with the butter and create a tender cookie.

Other significant changes include using a blend of oat flour and all-purpose flour. The oat flour has a slight nutty-butterscotch flavor I believe highlight the honey and the peanuts. If you wish, you can use only all-purpose flour in the recipe, or only oat flour for a gluten free alternative. The cookies will be more tender without the gluten and only keep the fresh texture for a day or two.

Honey Roasted Peanut Butter with Bananas and recipe.

For the banana flavor I kept it simple and used banana chips instead of fresh banana. I was concerned fresh banana mash would make the cookies too dense and moist. Banana chips are a great option, they contribute subtle banana flavor without weighing the cookie down. Even though they are very crunchy, banana chips soften in the cookie dough, and so does the banana flavor. Yet, the banana chips sprinkled on the top of the cookies stay crunchy adding a nice crispy contrast to the soft cookie and banana flavor.

Honey Roasted Peanut Butter Cookies with Bananas and recipe.

If you are a fan of peanut butter, you will love these cookies.

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Honey Roasted Peanut Butter Cookies with Bananas and recipe.

Honey Roasted Peanut Butter Cookies with Bananas

Classic peanut butter cookies with a twist. These are moist cookies with great honey roasted peanut flavor. Stella Parks, in her book Brave Tart , shares a genius idea of blitzing honey roasted peanuts with flour in a food processor for extra peanut and honey flavor. Her idea inspired me to make a cookie that replicates the honey roasted flavor of peanuts in one of my favorite sandwiches, Peanut Butter, Honey and Banana. 

Keeping the flavor of this sandwich in mind, I adapted her recipe by incorporating brown sugar, honey, and a mixture of oat flour and all-purpose flour. There is a subtle banana flavor from the banana chips keeping the cookies light and tender. 

If you prefer, use 100% all-purpose flour in the cookie dough. I use oat flour because I like the flavor it adds to the peanuts and honey. 

Store the cookies in an air tight container for a couple of days. 


Course Dessert
Keyword Cookie Recipe, Peanut Butter Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Cooking time for all cookies 1 hour 30 minutes
Total Time 35 minutes
Servings 30 cookies
Author Ginger

Ingredients

  • ½ cup 2.5 oz /74 g all-purpose flour
  • ½ cup 2.5 oz / 74 g oat flour
  • 1 ¼ cup 6 oz / 173 g honey roasted salted peanuts plus more for garnish
  • 1 8 TB/ 115 g stick unsalted butter, soft but still cool
  • ½ cup 3.5 oz / 92 g light brown sugar
  • 1 ¼ cup 10 oz / 284 g creamy peanut butter (natural with no sugar or other additives)
  • ¾ tsp Kosher salt
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • 1 ½ tsp pure vanilla extract
  • 1 large egg well beaten
  • Heaping ½ cup 2 oz / 57 g dried banana chips, rough chopped more for garnish

Instructions

  1. Pre-heat oven to 325°F / 160°C / Gas Mark 3. Place the oven rack in the middle and upper thirds of the oven. Line two baking sheets with parchment paper and set aside.
  2. Place the all-purpose flour and honey roasted peanuts in a bowl of a food processor and pulse until the nuts are finely ground, about one minute. If your food processor bowl has an 8 cup (2 liter) capacity, you can add both the all-purpose flour and oat flour at one time. If your bowl is small, about 3 cups (750 ml) then it is best to divide the flour in half and process the peanuts and flour in a couple of batches.  Once the flours and peanuts are finely ground, set aside. 

  3. Add the butter and brown sugar into a bowl of a stand mixer, or large mixing bowl if you are using a hand-held mixer. Cream the butter and sugar together on medium speed, until light and airy, about 3 minutes. Every minute or so, stop the mixer and scrape down the sides and bottom of the bowl.

  4. Add the honey, peanut butter, salt, baking powder, baking soda, vanilla extract and beat until mixed together on medium speed, about 1 minute. Half way through, stop the mixer and scrape down the sides and bottom of the bowl then continue beating the batter. Slowly add half of the beaten egg to the mix and beat until completely mixed in. Add the remaining egg and thoroughly mix until well incorporated.

  5. Turn the speed down to low and add the peanut flour into the bowl. While the flour and batter are mixing turn up the speed to medium and mix until just incorporated. Make sure to not over-mix the batter.

  6. Remove the bowl from the stand and stir in the banana chips until just incorporated. The batter will look soft and feel slightly sticky.
  7. Divide the cookie dough into one ounce portions, one heaping tablespoon, and arrange on the prepared baking sheets spaced 2 inches (5 cm) apart. (I fit six cookies on my baking sheets, but you could squeeze in 8 if you are not worried about the cookie edges touching).

  8. Sprinkle honey roasted peanuts and broken banana chip pieces over the top of each cookie and place in the oven. Bake for 15 minutes. Half way through baking, rotate the baking pans front to back, and top to bottom for even browning and baking.

  9. Remove the cookies from the oven when they are just starting to brown around the edges, be careful not to over bake. Rest the cookies for 10 minutes on the baking pans, then remove each cookie to a cooling rack with a spatula.
  10. Makes 30 cookies.
  11. Switch it up:

    Add dark or white chocolate (or both) chunks to the batter.

    Try some raisins with the banana chips.

    Sprinkle cinnamon sugar over the top of each cookie before baking.

    Substitute Reese’s Pieces or peanut butter cups for the banana chips. 

    Gluten Free: substitute the all-purpose flour with oat flour.

Honey Roasted Peanut Butter Cookies with Bananas. Recipe for peanut butter cookies made with honey roasted peanuts, They are light and full of that warm honey peanut butter flavor topped of with banana chips. Gluten free option available in recipe.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Gluten Free Strawberry Tart with Pistachio Nut Crust

Gluten Free Strawberry Tart with Pistachio Crust and recipe.

An amazing event happened last week just in time for Mother’s Day. My friend Tami became a grandma. Tami’s daughter gave birth to a healthy 7 plus pound baby boy and both mom and baby are doing fine. She is the first of my friends from Yorktown to become a Grandma and because it is Mother’s Day this weekend, I wanted to honor her and her growing family with a gluten free strawberry tart. Tami, Alissa and her husband Victor are a great support to me and my blog and I am grateful for their continued interest and encouragement. A month ago, Tami sat by and watched as our book club friends ate two strawberry tarts I was testing. Now, it is Tami’s and her family’s turn to dig in and enjoy a gluten free nut crust tart filled with strawberry rhubarb jam and fresh strawberries.

Gluten Free Strawberry Tart with Pistachio Crust and recipe.

Gluten Free Strawberry Tart

My inspiration comes from a recipe in Jacques Pépin’s cookbook, Essential Pépin. His raspberry tart uses a pâte sucrée dough that he rolls out then shapes the tart by hand on a baking sheet. Once baked, the tart is filled with a layer of jam and fresh berries. Jacques Pépin makes everything look so easy. I am always in awe when I watch a video of him roll out pie dough in under 2 minutes like it is as familiar to him as his own hand.

Gluten Free Strawberry Tart with Pistachio Crust and recipe.

 Gluten Free Tart Pastry

Gluten free strawberry tart is a gluten free and nut version of a traditional sweet cookie pastry dough. I used white rice flour for its’ neutral flavor, butter, sugar, and ground and peeled pistachios. This is a very different gluten free nut pastry dough from the crust in my Double coconut pie . That pie crust is made with all nuts and egg whites, like a coconut meringue cookie. This tart I used a whole egg for extra strength, and it tastes like a shortbread cookie.

Gluten free pastry is fragile to say the least and this gluten free sweet cookie pastry dough is no exception.  Fortunately, I found the dough very easy to work with. It was soft, not too sticky, and rolled out nicely between sheets of plastic wrap. The challenges came later, when the dough became crust. Once baked, the gluten free tart crust is very fragile, and it broke apart easily whenever I touched the tart. It was very difficult to keep the tart crust in one piece while removing it from the pan. Afterwards, I started to wonder why all the recipes I researched never talked about how to get the tart crust out of the pan. Hmmm, very curious.

Gluten Free Strawberry Tart with Pistachio Crust and recipe.

After my third tart crust turned into cookie crumbles, I decided to make this a free form tart. It might look more rustic, but it stayed in one piece as I transferred the tart to a serving plate. Rustic is all right with me.

Regardless of the fragility, it tastes delicious. The strawberries are bright and sweet, and the crust is nutty and crumbly in a good way. The white flour gives the crust a grainier texture, but it compliments the ground pistachios.

Gluten Free Strawberry Tart with Pistachio Crust and recipe.

Variations for a Gluten Free Strawberry Tart

First you can swap out the pistachios and substitute it with almonds or walnuts. Both those nuts pair nicely with other fruits.

Switch up the filling. You can make a pastry cream and top it with berries. Switch out the jam with another flavor. Change the fruit and use any berry or a mixture of fruit. Most fruit will taste great in a jam tart.

Chocolate ganache filling is wonderful in a strawberry tart. Take 3/4 cup heavy cream and bring to just a boil. Remove from the heat and add 6 oz of bittersweet chopped chocolate to the hot cream. Stir to melt the chocolate and let it cool until it starts to thicken. Pour the chocolate into the tart shell, then loosely cover with plastic wrap and refrigerate for 2 hours. Add the strawberries.

If you want to make this with all-purpose flour, switch the white rice flour with 3/4 cup (106 g) all-purpose flour and add 4 TB of heavy cream instead of water. Omit the xanthan gum. This all-purpose flour pastry crust is the Sweet Nut Cookie Tart Crust recipe from The Pie and Pastry Bible by Rose Levy Beranbaum.

Gluten Free Strawberry Tart with Pistachio Crust and recipe.

Happy Mother’s Day

Tami, Alissa and Alissa’s husband Victor, are a great support to me and my blog and I am grateful for their continued interest and encouragement. Happy Mother’s Day.

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Gluten Free Strawberry Tart with Pistachio Crust and recipe.

Gluten Free Strawberry Tart with Pistachio Nut Crust

An elegant strawberry tart gets a gluten free upgrade when made with a pistachio sweet pastry dough. The pastry is tender but crumbly like a giant nut cookie. The tart filling is a simple one filled with a thin layer of the best quality jam, or homemade, and fresh strawberries. 

To get that nice green color from the pistachios you need to peel off the thin dark skin off the nut. See recipe notes for how to do this. I bought my pistachios in bulk at a the grocery store with the skins already removed.  

You can substitute the pistachios with almonds or almond flour, or toasted walnuts. 

Course Dessert
Keyword gluten free strawberry tart
Prep Time 30 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 50 minutes
Servings 8
Author Ginger

Ingredients

Gluten free Pistachio Pâte Sucrée, Sweet Pastry Dough

  • 1/2 cup (75 g) pistachios peeled (see recipe notes)
  • 3 TB (45 g) granulated sugar
  • 1 cup (162 g) white rice flour (more if the dough is too wet)
  • 1/2 tsp xanthan gum (see notes)
  • finely grated zest from half a lemon
  • 1/8 tsp Kosher salt
  • 6 TB (89 g) unsalted butter
  • 1 egg, lightly beaten
  • 1 TB (15 ml) cold water

Strawberry Filling

  • 1/3 cup (75 ml) strawberry rhubarb jam (or your best quality strawberry or seedless raspberry jam)
  • 2 lb (1 liter) fresh strawberries
  • 3 TB (45 ml) seedless raspberry jam
  • 1 TB (15 ml) raspberry liquor
  • finely chopped pistachios for garnish
  • fresh basil or mint for garnish

Instructions

Gluten free pistachio Pâte Sucrée, Sweet Pastry Dough

  1. Lightly butter a piece of parchment paper and place on a rimmed baking sheet, at least 12 inches (30.5 cm) wide. Set aside. 

  2. Add the pistachios and the sugar to a food processor and pulse until the nuts are finely ground, but not starting to turn into nut butter. Pour the ground pistachios with sugar into a medium size mixing bowl. 

  3. Add the white rice flour, Kosher salt, lemon zest, and xanthan gum. Stir with a fork to mix all the ingredients. 

  4. Cut the butter into small pieces then add them into the flour mixture. With clean hands, rub the butter into the flour until it is thoroughly mixed in. The dough will look like rough sand. 

  5. Add the egg and 1 TB of water and mix in with your hands. If the dough feels too wet, add more white rice flour 1 tablespoon at a time. The dough will feel wet, but it should not be sticky.  

  6. Roll out the dough. Cut a piece of plastic wrap to make a 16-inch (40.5 cm) square. Depending on the width of your plastic wrap you may need to overlap two pieces of plastic wrap. Place on the counter where you will roll out the dough. Place the pistachio pastry dough in the center of the crust and flatten it with your hands into a disk. Cover the pistachio dough with more plastic wrap the same size as the bottom layer. 

  7. Roll out the pastry dough into a circle until it reaches 12-14 inches ((30.5 - 35.5 cm) in diameter. You are aiming for a 1/4 inch (.5 cm) thickness. 

  8. Drape the dough covered in plastic over your rolling pin. Remove the top piece of plastic and roll the pastry dough onto the prepared baking sheet, plastic side up. Remove the plastic wrap from the pastry dough. 

  9. Roll the edge of the dough inward about a half an inch, (1 cm), creating an edge for the tart. Roll the edge inward another 1/2 inch (1 cm) for a more defined edge. Make a decorative edge or keep as is. 

  10. Loosely cover the pistachio pastry with plastic wrap and place in the refrigerator. Refrigerate for 2 hours or overnight. 

  11. 25 minutes before you plan on baking, preheat the oven to 425°F (220°C/ Gas Mark 7). Make sure the oven rack is in the middle position. 

  12. Remove the plastic wrap and pierce the bottom of the pastry dough with a fork. Place in the oven and bake for 5 minutes. Turn down the heat to 375°F (190°C / Gas Mark 5). and bake for 10 -15 minutes, or until the tart is a light golden brown. Watch the tart carefully so it does not burn. 

  13. When done, place the baking sheet on a cooling rack and completely cool. Lift the parchment paper with the tart, supported underneath the tart with a large BBQ spatula or pancake spatula. Place the tart on the counter and remove the baking sheet.  Carefully slide an offset spatula under the tart to loosen it from the parchment paper. Slide the tart onto a serving plate. 

Assemble the tart

  1. Spread the strawberry rhubarb jam in an even layer over the bottom of the tart. Clean the strawberries and dry them. Remove the stem and arrange the strawberries around the tart and fill it up., cut side down.  You can add other fruit to fill any gaps between the strawberries, like blueberries or raspberries, if you wish. 

  2. Add the seedless raspberry jam and raspberry liquor in a microwave safe bowl. Stir to mix and warm up in 10 second intervals until it thins out. Baste the jam over the strawberries with a pastry brush. Sprinkle with chopped pistachios and other garnishes like chopped basil or mint. 

  3. Serve within an hour of assembly. This tart is best eaten within a couple of hours from when it is made. 

    If you do have leftovers, loosely cover the remaining tart with plastic wrap and keep on the counter. 

Recipe Notes

I was able to buy my pistachios in bulk which cut down the price and they already had the dark skins removed. If you cannot buy pistachios with the skins removed, buy roasted pistachios (preferably not salted) remove the shells and blanch in boiling water for one minute. 

Drain the pistachios from the water and place on a lint free and clean kitchen towel. Cover the pistachios with one side of the kitchen towel. With your hands on top of the towel, rub them back and forth until all the skins have come off. 

Separate the pistachios from their skins and set aside on a plate in an even layer.  Some skins on pistachios need extra encouragement and you may need to rub the skins off with your fingers.  Air dry the pistachios before using. 

 

Xanthan Gum helps stabilize gluten free ingredients, so they do not separate and makes it easier to work with.  Normally, Bob's Red Mill sells it in an 8 oz bag for $13.99 which is a lot if you only need a half teaspoon. If you plan to do a lot of gluten free baking buying that amount makes sense. Fortunately, some groceries sell xanthan gum packets made by Hodgson Mill and is more reasonably priced. 

 

Gluten free Strawberry Tart with Pistachio Crust. Gluten free strawberry tart recipe. A tender gluten free pâte sucurée dough made with ground pistachios and white rice flour. The tart is filled with strawberry rhubarb jam and fresh strawberries. A simple but elegant strawberry tart.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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