Made with the same soft pastry dough as our fireside pastry pockets, these rustic tarts are perfect for a simple fall dessert or informal gathering. Hope you enjoy them as much as we do!
What you’ll need:
1/4 cup + 2 tablespoons cottage cheese
2 1/2 tablespoons buttermilk
TIP: We don’t usually have this on hand so we use 2 1/2 tablespoons milk mixed with 1 teaspoon vinegar and let it sit for 5 minutes before adding.
2 tablespoons sugar
1 ounce butter (melted)
1/2 teaspoon vanilla extract
1/2 cup rice flour
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 or 3 peeled, cored. and diced apples
Cinnamon, brown sugar, and butter to taste
What you’ll do:
Preheat oven to 350 degrees
In medium bowl, sift together flours, xanthan gum, baking powder, salt, and baking soda. Set aside.
Combine the cottage cheese, milk/buttermilk, sugar, melted butter, and vanilla in food processor. Process until smooth (about 10 seconds).
Add flour mixture to the processor and pulse in short bursts until the dough clumps together. It will be soft and moist – don’t over process.
Turn out onto a piece of parchment paper and knead four or five times until it comes together in a smooth ball.
TIP: Use right away or wrap in plastic wrap and keep in the fridge for up to a week.
To build your tarts, remove a piece of dough and shape into a ball that’s about an inch in diameter.
On a lightly floured surface, roll it out into a disk about 3 inches or so in diameter. Don’t worry if the pastry is not perfectly circular. Remember, these are rustic tarts.
Repeat until you have used all the dough.
Now, in the centre of each pastry disk, mound a couple of spoonfuls of diced apple, and using your fingers, draw the surrounding pastry up around the sides of each of the mounds. You can pinching the dough together to hold it up if needed but this pastry is pretty good at staying where it’s put. You now have your basic tarts!
To complete the filling, add a sprinkle of cinnamon, a spoonful of brown sugar, and a dollop of butter to the cavity of each tart.
Place tarts on a parchment lined cookie sheet and bake until the filling is bubbly and the pastry turns golden brown, about 10 to 15 minutes. Enjoy!
Happy Canadian Thanksgiving!
If you liked this post, you might also enjoy our recipes for:
Photo credit gf and me 2013
The French call this a galette and I love to make them. I am going to try your dough. This is an elegant formula.
Thanks. Let me know how it goes!
They look so good. Did you save me one?
Thanks and nope. Sorry.
Oh, holy cow! Those stopped me. They are simply gorgeous. Well done and thank you!
Fantastic tarts! I’ve just popped one of your Pumpkin Spiced cheesecakes in the oven to bake and cannot wait to taste it. The raw filling tastes pretty awesome 🙂
Sounds great! Wish we were at your house 🙂 Let us know what you think of the finished product.
It was/is yummy! I whipped it near the end of mixing the filling and it rose like a soufflé ! It is so very light and my partner adores it as do I. Thanks for sharing the recipe. I’ll post a blog on it soon 🙂
OMG that sounds awesome! I’m trying that next time. Really glad you enjoy it.
I sure did 😀 I’ll post a link to your site in the blog I post on it.
Thanks for stopping by my blog and for the like! This looks great. I can’t wait to start cooking up some fall desserts!
This is my kind of ‘pie’. 🙂 No crimping and worrying about it being perfectly round.
Do you think this crust recipe (minus the sugar / vanilla) would work as pot pie base?
You know, I’ve never thought of that but it sounds interesting. I’ve always wanted to try it wrapped around a hot dog! If you try it for pot pie, let me know how it works.
Oh, yum. Apple tarts! Love ’em!
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Thanks so much for the link. We love the rustic tarts too!
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