Honey Cinnamon Apple Butter Crumble Topped Mini Tarts

Honey Cinnamon Apple Butter Crumble Topped Mini Tarts

The first apples have appeared and I am so in love! As luck would have it, my parents had the foresight to plant an amazing fruit orchard near their home in Redland, Oregon many years ago. Now, it is a mature orchard which yields a lot of apples, pears and plums every year. I feel so fortunate to share in the bounty. 

Every year in July or August the Transparent apple tree is the first to produce ripe apples. These apples are fairly tart and make great applesauce. They are very small, bright yellow apples that need to be cooked quickly. They are good to eat as well, but a bit too tart for most- except for me! I love tart apples, lemons, anything with a tart-kick! 

These tarts are so cute, so pretty and also so delicious!!! I invite you to discover how amazing these tarts are by trying this recipe for yourself. 

You may also just make the apple butter for spreading on muffins & more, or make the crumble for topping your fruit in the morning. All three parts of this recipe may be used for other purposes, but all in all, it is simply delicious! 

Enjoy!! These are made with honey and coconut sugar. There is only a tiny bit of organic granulated sugar in the tart dough. 

Honey Cinnamon Apple Butter Crumble Topped Mini Tarts: 

Recipe makes 12 mini tarts

Apple Butter: 

4 cups applesauce- unsweetened (tart/homemade/organic is best)

1/2 cup raw honey

2 teaspoons cinnamon

Combine all of the ingredients and cook and stir over low heat until thoroughly combined. You may add more honey if desired. I cooked this mixture for a little over an hour to really cook it down. It will be thick enough on its own to be the tart filling. 

Tart Dough: 

1 1/4 cups brown rice flour blend (see recipe below) or use a gluten free flour blend (I like Bob's Red Mill or Namaste all purpose gf flour mix) 

1 tablespoon organic sugar

1/2 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons coconut oil (heaping tablespoons) 

1 large egg

2 teaspoons lemon juice

Ice water

Mix together the brown rice flour blend (or use a packaged gluten free flour mix), 1 tablespoon sugar, 1/2 teaspoon xanthan gum and salt in the bowl of a large food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal. 

In a separate bowl with a small wire whisk or fork, whisk together the egg and lemon juice. 

Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together. 

Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Cut out circles with a 3" or so circle cutter and place in a tart pan. Push down each circle to form a tart shell with your fingers. You will have 12 tart shells. Put the tart shells into the freezer for about 20-30 minutes before baking. 

Brown Rice Flour Blend: 

6 cups brown rice flour

2 cups arrowroot starch (or potato flour) 

1 cup tapioca flour

Mix together in a bowl with a wire whisk. You will have extra for another baking project later. 

 

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons coconut oil, melted

Mix together this mixture in a bowl. Store in the refrigerator until needed for topping the tarts. You will have a little extra left for topping your yogurt or fruit. 

 

Tart Assembly: 

Heat the oven to 350F. 

1. Fill each tart shell with 2-3 tablespoons of the apple butter- fill them well. 

2. Sprinkle the crumble topping on top of each tart. 

3. Bake the tarts for 15-20 minutes or until the tarts and crumble topping is golden brown. 

Let cool slightly and enjoy! These make a delicious accompaniment to tea! 

 

 

 

Strawberry Rhubarb Honey Molasses Pie!

Gluten Free Dairy Free Strawberry Rhubarb Honey Molasses Pie!

Each year as spring comes and my rhubarb plants start to grow I simply cannot wait to make and eat rhubarb pie. It has always been one of my favorite pies. I love the tart taste of the rhubarb and how it cooks down into almost a jam inside the crust. I love the addition of  strawberries as they are my favorite fruit of all time and meld so well with the rhubarb. 

Rhubarb and I have an early history. When I was a little girl my parents had a very big rhubarb plant in the garden. We lived out in the country on several acres so our garden was always very big- full of tomatoes, corn, zucchini, squash and more. I knew about that big rhubarb plant and I was told that I could eat the stalks, just not the leaves. I remember sitting out in the garden eating stalks of rhubarb raw, just like celery! I no longer eat straight, raw rhubarb but I love it just the same, especially in this pie! 

This is the pie that we used to serve for 4 seasons at the local farmer's market at our booth "Farmer's Tea." It was wildly popular as was our rhubarb custard pie. I decided to update the recipe by taking out the refined sugar and using honey and molasses as well. I just got a large jar of honey from a local farm so I am good to go! 

I hope that this pie brings spring into your life and fond memories as well! 

 

Strawberry Rhubarb Pie

Pie Crust:

1 ¼ cups brown rice flour blend (see recipe below)

1 tablespoon sugar

½ teaspoon xanthan gum

½ teaspoon salt

6 tablespoons coconut oil

1 large egg

2 teaspoons lemon juice

Ice water

 

Mix together the brown rice flour blend, 1 tablespoon sugar, ½ teaspoon xanthan gum and salt in the bowl of a food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal.

In a separate bowl with a small whisk or a fork, whisk together the egg and lemon juice.

Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together.

Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Form into a 9 inch pie crust, then cut out shapes with the remaining dough. I like to freeze my pie crust and cut outs for at least 20-10 minutes before assembling the pie so that the crust maintains its shape during baking. I highly recommend it. 

 

Brown Rice Flour Blend:

6 cups brown rice flour

2 cups arrowroot starch (or potato starch)

1 cup tapioca flour

 

Filling: 

3 1/2 cups rhubarb, sliced

3 1/2 cups sliced strawberries

3/4 cup honey

1/4 cup molasses

1/4 cup arrowroot starch

1/4 teaspoon salt

1. Mix all of the ingredients together. Let sit for 30 minutes, then fill the pie shell with the mixture. Top with pie crust cut outs, brush with water a sprinkle with a little bit of granulated sugar. 

2. Bake at 375F for 45-55 minutes until golden brown on top and the filling is bubbling. 

Let cool, slice and enjoy! 

Raspberry Lemon Custard Pie

I love summer! I especially love all of the amazing flavors that come with summer, especially berries. We are so amazingly fortunate to have such amazing berries available here in Oregon such as raspberries. This pie features the bright notes of lemon with the sweet and tangy notes of raspberries and it is the perfect compliment to a backyard barbecue or summer celebration. 

I have made this pie many times and it has been one of the most popular ones both at my former farmer's market stand and in my former pie business Cheery Pies. I hope you will enjoy it just as much as my customers did! 

PASTRY FOR 1 9-INCH PIE

 Note: You can make this pie gluten free by using a gluten free crust and mixing in a gluten free flour mix to the pie mixture. 

4   eggs

3/4 cup sugar

2   tablespoons all-purpose flour

4   tablespoons melted butter 

1   teaspoon pure lemon extract

 grated lemon rind from 1/2 of a lemon

1/4 teaspoon salt

3/4 cup buttermilk

1   cup seedless raspberry jam

1/2 cup homemade lemon curd- recipe below

1   cup fresh raspberries

 

Heat oven to 350 degrees. Prepare pastry. Line pie plate with pastry. Beat eggs; add sugar, flour, butter, lemon extract, lemon rind and salt. Mix thoroughly; blend in buttermilk. Pour into pastry-lined pie plate. Bake for 40 to 50 minutes or until toothpick inserted into center comes out clean.

Cool the pie to room temperature. Spread lemon curd over pie. 

Spread the raspberry jam on top of the lemon curd in a small circle. Arrange fresh raspberries over the jam circle.

 

Yields 8 servings

 

Homemade Lemon Curd: 

6 egg yolks, beaten

1 cup organic sugar

1/2 cup fresh lemon juice

zest of 2 lemons

1/2 cup butter, cut into small pieces. 

Place egg yolks, sugar, lemon juice and zest in a medium saucepan over medium heat for 10 minutes, whisking constantly until the mixture thickens. Take it off the heat and stir in small pieces of butter a few at a time until incorporated. As the mixture cools it will thicken more. Allow the mixture to cool to room temperature before spreading on the pie. You will have extra lemon curd to enjoy on top of ice cream, or on scones or biscuits.