No Bake Country Fruit Tart

An incredibly simple, low sugar, low carb tart that requires no baking. Any fruit may be used, but I made use of the summer harvest from our large peach tree.

Crust

1 cup raw pecans or almonds, finely ground

1 cup almond meal
3/4 cup pitted dates, ground

4-5 cups of thinly sliced peaches

12 ounce jar of good quality peach or apricot preserves
2 T. sugar  
2 T. Amaretto liquor, optional

Mix the ground nuts, almond meal, and dates together. Spray GF baking spray onto an 8-9 inch tart or spring form pan. Press the crust mixture into the bottom of the pan and one inch up the sides to create a uniform crust. Place in the refrigerator while preparing filling and glaze.

When ready to fill the pie, arrange and overlap the sliced peaches into the crust, overfilling it slightly. 

Stir the preserves in a small pan over medium heat until melted. Stir in the sugar until it dissolves and the mixture makes sticky strings that fall from the spoon. (225 degrees on a candy thermometer). If using the liquor, add it in at the very end of the cooking. Pour the warm glaze over the peaches, allowing it to drizzle down between the crevices of the fruit.

Refrigerate the tart for 1-2 hours.

Serve with whipped cream or ice cream.

Makes: Eight slices.

For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free". It is available at:   

http://www.celiacdiseaseinfo.org.

Williamson Valley Gluten Free Summer Berry Pie

My gluten free, low sugar blackberry pie is pictured here using our own fresh-picked blackberries . You may also use frozen or fresh cherries (our neighbor here in Arizona has a tree full of Raniers!) or raspberries.

For the gluten free crust, I used Namaste brand’s gluten free biscuit/pie crust mix for a quick and easy crust that is both tasty and wholesome.

For pie crust:

Follow biscuit/pie crust mix package directions for pie crust if using gluten free. Place two thirds of the dough on a pastry cloth or tea towel. Place saran wrap over the top of the dough and pound into a flat mound, then roll out crust to ¼ thickness.

Remove the saran wrap and place 8 inch pie pan upside down on the dough and flip the flattened dough onto the pie pan, now right side up. Gently press the dough into the pan and trim excess off of the rim of the pie pan. Punch holes around sides and bottom of the crust with a fork.

Fill with berry filling (recipe below) and roll out remaining one third of the dough in the same manner as the bottom pie crust dough. Flip crust onto the now-filled pie and trim edges of pie crust, crimping edges as you go. Make vents in top of pie and, using pastry brush, brush 1 egg yolk that has been mixed with a little water over top and edges of the pie.

Berry filling:

1 cup E.D. Smith reduced sugar “More Fruit” blend (I used raspberry, cherry, pomegranate, acai)* or organic fruit preserves

1/3 cup quick cook tapioca

1 T. cornstarch

Pinch of salt

1cup cherry or berry fruit juice blend of your choice

4 cups fresh or frozen blackberries**

In medium sauce pan, combine fruit blend through juice and whisk over medium heat for 5-10 minutes, or until thickened and bubbly. Remove from heat and fold in the berries.Fold into the pie crust and top with top crust as above in "pie crust" directions.

Bake at 400˚F for 15 minutes. Reduce oven to 375˚F and bake for 45 more minutes, covering edges of pie with foil or with a pie edge protector if edges become too brown. Cool an hour or more before slicing.

Notes: *Available at Costco.

If using frozen berries, allow to thaw at room temperature for 30 minutes or microwave on medium for 1 minute before using.

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-