Plum and Raspberry Tart

This was really frickin' good. Note: it makes enough for 1.5 tarts, so I made one in a pie dish and one in an oversized ramekin.

Ingredients

1.5 cups GF yellow cake flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces
3 medium-size, ripe but firm plums
1 half-pint raspberries
1 large egg lightly beaten
1/4 cup milk

Instructions

1. Preheat oven to 350 degrees. Mix 1/2 cups flour, 1/2 cup white sugar and brown sugar in an electric mixer with the paddle attachment until combined. Add butter and mix on low speed until crumbs start to stick together. Press 3 cups into bottom of pan, set the rest aside.

Bake until set, about 20 minutes.

2. Slice and dice plumbs. Scatter raspberries and plums on cooled crust, set aside.

3. Using set-aside crust, whisk in egg and milk. Pour custard over fruit.

4. Transfer tart to oven, bake until custard has set and is lightly golden-- about 2 hours. Let cool about half an hour, then slice like a pizza and enjoy!

- Jezebel

The Best Cheesecake in the Whole World

I am so not kidding. I wish I had taken better notes (you'll see later why that happened), but it's adapted from this recipe and remembered as best I could.

Ingredients

1 cup crushed GF chocolate wafers
3 tablespoon unsalted butter, melted
15 ounces cream cheese, room temperature
1 large egg, room temperature
4 tsp vanilla extract
4 ounces mascarpone cheese, room temperature

6 ounces strawberry preserves

Instructions

1. Preheat oven to 350 degrees. Stir crushed chocolate wafers and melted butter in a bowl, then press into the bottom of a 9" pan in an even layer.

Bake about 10 minutes, then let cool.

2. Use electric mixer with paddle attachment to mix cream cheese on medium speed until creamy. Scrape the sides of the bowl, then add sugar gradually. Mix, scrape, add egg. Mix, scrape, add vanilla and mascarpone. Mix until very creamy.

3. Stir in the strawberry preserves, pour on top of crust and then bake entire cheesecake for 45 minutes or until set. Refrigerate, then serve.

Now, Martha calls for real strawberries baked for an hour with corn syrup instead of the preserves. If you choose to go this route, be sure to let them cool COMPLETELY before mixing in with the cheesecake mixture. Otherwise, your nice glass mixing bowl will explode in your hands and potentially scar you for life.

(it's just as good with the preserves, I promise)

- Jezebel

Strawberry Tarts with Cream

Been going a little hogwild with the fruit, because it's the end of summer and why the hell not.

Thanks to Martha for the recipe.

Ingredients

 

8 ounces (2 sticks) unsalted butter, softened
1 cup plus 2 tablespoons confectioners' sugar
2 large egg yolks
2 cups GF all-purpose flour
3 pints (6 cups) strawberries, hulled
3 cups strawberry preserves (two 12-ounce jars)

Instructions

1. Cream butter and 1 cup sugar until pale and fluffy.

Add yolks and flour, beat until fully mixed.

2.  Press dough into tart pan, stab bottom with a fork, refrigerate for an hour.

3. Preheat oven to 350. Bake for 20 minutes, pressing down the crust if it starts to bubble. Let cool.

4. Trim strawberries to a consistent height.

5. Heat preserves in a small saucepan over medium heat until loose. Strain and keep the solids-- you should have about 1 cup.

Spread half of it over the bottom of the tart crust. Arrange strawberries on top with the cut sides down.

6. Drizzle liquid glaze from strained preserves over the top until it's shiny. Don't overdo it or it'll drip all over. Not that I know or anything.



- Jezebel