|A quick dip in boiling water makes the peel just slip off the nectar|
The time when all foods start to turn toward orange like butternut squash and pumpkin.
The time when baking is a thoroughly enjoyable pastime, warming hearts and the kitchen too.
I’m not quite ready to let go of the amazing stone fruits of summer. The tangy, juicy peaches and nectarines seem to have just arrived here.
Gluten Free, Dairy Free, Gum Free Pie Dough creates the perfect base for Nectarine Roses
I’ve been playing a bit with gluten-free and dairy-free pie crust quite a bit as more patients are dealing with both reactions.
I think you’ll like it a lot.
Gluten Free, Dairy Free, Gum Free Pie Crust- Nectarine RosesBy Dr. Jean Layton,
I've been making this gluten free, gum free, dairy free crust for a while now, fiddling with the ingredients to make it be flaky rather than a short crust.
Don't leave out the sugar if you want any crust browning at all.
The almond flour is used to absorb the juices from the nectarines, keeping the crust flaky and providing a bit more flavor. Feel free to leave it out if you are nut free. You can use a ½ teaspoon of tapioca flour instead.
Prep Time: 20 minutes
|About to go in the oven. Nectarine Roses|
Yield: 4 miniature tarts or one large tart with removable bottom
Equipment needed: 4 tart pans or 1 removable tart
200 grams (1 1/3 cup)gluten-free white flour mix
200 grams (1 1/4 cup) gluten-free whole grain flour mix
½ teaspoon salt
1/4 teaspoon baking powder
15 grams (1 tablespoon + 1 teaspoon) organic cane sugar
144 grams (¾ cup) organic palm shortening (I use Spectrum Organic’s buttery one, no it isn’t dairy, just great flavor)
117 grams (½ cup)ice water
4 tablespoons almond flour (optional)
1. Stir together till one color: whole grain flour mix, white flour mix, 1 teaspoon sugar, and baking powder
2. Using a pastry blender or two knives, cut in the shortening till you have lumps the size of peas.
3. Stir in ice water, allowing the flours to be surrounding the fat lumps but not squishing them or breaking them up.
4. Gather the dough into a ball.
5. Cut in sixths for tiny tarts or keep whole for the full sized one.
6. Wrap each piece in plastic wrap and form into a compact disk.
7. Chill for 2 hours or overnight.
8. Allow to warm till the dough will accept a finger pressed on its surface without breaking.
9. Roll out each disc between plastic wrap to ¼ inch thickness.
10. Using the plastic wrap, manipulate the dough into the chosen pan.
11. Press into the pan
12. Cut off the dough that extends beyond the pan.
13. Chill for ½ hour or more.
14. Preheat oven to 450.
15. Sprinkle the prepared shell with 1 tablespoon almond flour for tiny tart or 4 tablespoons for a large tart.
16. Cut the peeled nectarines into thin slices and place overlapping slightly on the prepared dough, curving to match tart shell, starting from the outside and working to the center. The final piece will need to be curled completely into a circle.
17. Sprinkle with remaining tablespoon organic cane sugar or coconut sugar.
18. Bake for 15 minutes or till lightly browned.