It’s Recipe Redux time again! This theme spoke to my heart…
Pie Love
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
Ok, so I am one of those people who isn’t really that fond of cake, but I can sure get behind some pie! I especially love fruit pies! Yummy! And because it’s made with real fruit, it’s healthy…well healthier! So as you can see I was really excited about this month’s theme! Only one problem, we are, for all intents and purposes, gluten free and gluten free pie crusts are a little odd, (in my limited opinion).
My solution…cookies! Gluten free cookies are actually pretty good and the texture stands up, so I used a basic sugar cookie recipe in place of a pie crust. And for the filling, Peaches! I got some delicious local peaches, by the side of the road (what?!) this weekend!
So here it is, a super simple, but amazingly delish Peaches and Cream Tart.
Look at these beauties! You would have never known I picked them up on the side of the Road it I hadn’t told you , huh?!
First I made a really simple sugar cookie recipe with this Gluten-free baking mix. (Found it at my local grocery store). Recipe below.
Then to make it easier to work with, I wrapped it in plastic wrap and placed it in the refrigerator, to make it stiff and easy to roll out.
Once I allowed it to chill for about 2 hours, then I laid it out on some gluten free flour and rolled out to be fairly thin.
Then I take my tart pan (a wedding gift I have used maybe 3 times in my 10+year marriage) and spread the rolled out cookie dough into my pan. Then I trimmed the edges. Fill anyt cracks or holes with the remaining cookie dough or things are gonna start gettin’ messy.
Next in a small bowl, you beat up sugar, eggs, vanilla, flour (gluten free) and a pinch of salt. Beat this by hand or with an electric mixer. It takes only a few seconds with the electric mixer.
Then add the milk (traditional recipes, call for cream, but I am keeping it healthy up in here) and beat for an additional few seconds.
Layer about 2 cups of diced, peaches along the bottom of the crust. I also added a little peach swirl on the top for a bit of fancy. 🙂
Then add you milk and egg mixture.
Tip: Place your tart pan on a cookie sheet for ease in movement and less mess in case it does leak.
Bake this at 375degrees for 40-50minute. Until the middle shakes only slightly.
Oh man! And it’s sooooooooooo good! IMHO!
Can be served warm or chilled.
Enjoy!
- Cookie Crust:
- 1½cup gluten free baking mix
- ½ cup butter
- 1 egg
- ½ cup granulated sugar
- 1tsp Vanilla
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- Filling:
- 2cups of sliced or diced peaches
- ½ cup sugar
- ¼cup gluten free baking flour mixture
- 1tsp vanilla
- 2 eggs
- ½ cup 2%milk
- pinch of salt
- For Crust:
- Using an electric mixer, Cream butter and sugar together. Then add the egg and vanilla.
- In Separate bowl add flour, baking powder/soda and salt and mix together .
- Gradually add the flour to the butter egg mixture, until well combined.
- Place in plastic wrap and chill in the fridge for a minimum of 2 hours, until still.
- Then remove from plastic wrap and roll out thin and place in the tart dish (our pie pan)
- Filling:
- Diced 2 cups of fresh pieces
- In a small mixing bowl, combine eggs, vanilla, sugar, flour and salt. Mix for a few seconds until the eggs are fully beaten.
- Add the milk and mix again for a few seconds.
- Arrange the peaches on the bottom of the tart pan. Then pour the egg mixture over the peaches.
- Bake at 375degrees for 40-50minutes until the center is only slightly gigglely.
- Can be enjoyed chilled or warm. Both ways are delish!
- **Best enjoyed with friends, family or other awesome individuals!
