Raw Huckleberry Stonemason Jolt Hat Tarts (Gluten + Carbohydrate Free)
Tuesday, 12 July 2016
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With huckleberry flavor inward total swing I've been wanting to sweat a recipe I flora in conclusion twelvemonth online from Vanessa of Hey Lady Grey which requires fresh blueberries. The filling uses a mixture of 3 quarters business office raw blueberries in addition to i business office cooked. And equally Vanessa describes inward her post, "The adjacent fourth dimension y'all come upwards across perfectly plump fresh blueberries, exercise yourself the biggest favour inward the basis in addition to purchase 2 pints. And in addition to therefore croak domicile in addition to brand this pie! It's a game changer." I couldn't tell it whatever better. Only to add together virtually a hundred exclamation marks!!! I've forthwith made this recipe 3 times since the novel blueberries conduct been out this season!
We besides made a fun hyper-lapse video to accompany the recipe! (Psssst! Did y'all know nosotros conduct started to finally purpose our YouTube channel)? Click here to subscribe or run across more! Also fun fact —listen for Earl's guitar solo!
To brand this recipe simply a piffling to a greater extent than healthful, I exchanged the saccharide for maple syrup in addition to baked it on a gluten-free crust. Also, making the crust inward a bricklayer jolt lid makes for a perfect summertime entertaining idea! Dollop amongst whip cream or serve amongst H2O ice cream inward the jars in addition to house the tarts on top! This dessert is a keeper in addition to volition live such a hitting at your adjacent summertime larn together! Promise!
Raw Blueberry Mason Jar Lid Tarts
(Filling adapted from Hey Lady Grey's recipe)
Makes 8 tarts
four baked bricklayer jolt lid tart shells (use your favorite pie dough recipe or run across below for our gluten gratis recipe secret) —also run across video higher upwards or read below on how nosotros brand the tarts.
four cups fresh blueberries (rinsed in addition to dried)
1/2 loving cup H2O + 2 Tbsp H2O (divided)
1/4 loving cup pure maple syrup
2 tbsp cornstarch
1 tsp lemon juice (and, optionally, 3/4 tsp finely grated lemon zest)
pinch of salt
To brand the filling:
Separate out 1 loving cup of blueberries (choose the softest ones) in addition to set them inward a sauce pan amongst 1/2 loving cup of water. Cover in addition to convey to a boil, in addition to therefore lower oestrus in addition to stir ofttimes (uncovered) until the berries start out to outburst in addition to thicken (about four minutes).
In a modest bowl whisk the cornstarch amongst 2 Tbsp of water. Add this to the cooked berries, amongst the lemon juice, maple syrup in addition to salt. Simmer for some other 1-2 minutes (until mixture becomes translucent), in addition to therefore take it from the oestrus in addition to gently bend inward the remaining 3 cups of raw berries.
To brand the bricklayer jolt lid tart shells:
I've tried several gluten gratis pie crust recipes but conduct e'er flora them to autumn apart. So I flora Bob's Red Mill Pie Mix before this boundary (this is NOT a sponsored post), but it's the most amazing gluten gratis crust to make. So if you've ever had problem making a gluten gratis crust, y'all mightiness desire to sweat this one. I purpose all butter inward my version, although the instructions on the packet tell y'all to croak one-half lard in addition to one-half butter. The persuasion of lard simply doesn't audio skillful to me, therefore butter it is. And if y'all scroll out the crust prissy in addition to thin, it comes out actually nice.
8 —3.25 inch bricklayer jolt lids
1 Package of Bob's Red Mill Pie Mix
xx Tbsp of butter (I purpose salted because I similar the gustation of the tabular array salt amongst the sweetness filling —seems to convey out the flavours more). To brand this dairy gratis y'all tin substitute amongst mutual depression temperature vegan butter (or chilled kokosnoot stone oil amongst varied results).
Preheat oven to 400F. Pour 1 pocketbook gluten gratis pie crust mix into a nutrient processor (or bowl). Add xx Tbsp of butter. Pulse 10 times, 1 2nd per pulse.* Pour mixture into a bowl. Sprinkle amongst vi Tbsp H2O ice H2O in addition to mix until dough simply comes together. Add upwards to 2 Tbsp to a greater extent than H2O if needed. Divide dough inward eighths in addition to flatten into discs. Wrap each disc inward plastic wind in addition to refrigerate for 1 hour.
Remove dough from the refrigerator. Roll dough into a 6-inch circle betwixt ii pieces of plastic wrap. Remove operate past times layer of plastic wrap; in addition to using a circle cutter i inch larger than your bricklayer jolt lids (approx. v inches —taking into consideration the depth of the bricklayer jolt lid), circle-cut the dough, take excess dough. Invert dough into the 3.25-inch bricklayer jolt lids, take plastic wind in addition to cast the dough, pressing into the bricklayer jolt lids to larn a prissy formation of the lids on the crust (see higher upwards video). Bake tart shells for xx minutes. Once cooled, take shells from the bricklayer jolt lids in addition to laid upwards aside.
To brand the tarts:
Gently pour the filling into the baked tart shells. Allow the tarts to sit down at room temperature for at to the lowest degree 2 hours to set, before slicing into it. Psssst! Tastes best at room temperature. (I recommend non to refrigerate unless in that place are leftovers).
Top amongst a dollop of whip cream or for a cute entertaining idea, serve amongst H2O ice cream (in the bricklayer jolt itself) topped amongst the tart equally a lid!
