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Tag Archive: tartelette

Open-Face Strawberry Tartelette

October 26, 2013 Print this page

It’s like a tarte tatin…but with strawberries! Yummy!

Ingredients

Prep Time 30 min
Cooking Time 40 min
Total Time 1 hr 10 min
Yield 1 large tartelette (about 8 servings)

FOR THE DOUGH:

1 cup of tapioca flour

1/4 cup of coconut flour

A pinch of salt

6 tablespoons of cold ghee (can be substituted with butter or palm shortening)

1 egg, beaten

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

FOR THE FILLING:

1 pint of fresh strawberries

2 tablespoons of ghee (can be substituted with butter or coconut oil)

3 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of all-fruit strawberry jam

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.

FOR THE DOUGH:

Whisk together the tapioca flour, coconut flour, and salt in a large bowl until well-combined.

With your fingers, break up the cold ghee 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in the egg and the raw coconut nectar. Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.

FOR THE FILLING:

Slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together the ghee, raw coconut nectar, and all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.

TO ASSEMBLE:

Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

Top with some coconut cream with some of the leftover strawberries stirred in.


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Open-Face Strawberry Tartelette (gluten-free, casein-free, nut-free, paleo)

June 10, 2013 Print this page

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I used to not like pie. Well, I liked the crust, but not the filling inside. It was always too soupy, too sweet, or too mushy, and why wouldn’t I eat the flaky, crunchy base instead?

Nowadays, I like pie fillings particularly more, but the crust is still my favorite part. I had a strange yet powerful craving for strawberries a few days ago, and ultimately wound up making this tartelette to satisfy it.

Inspired by the open-face apple pie in Primal Cravings, this tasty dessert  uses a combination of tapioca and coconut flours in the dough, so you don’t have to worry about spending $40+ on fancy blanched almond flour. If you have inflammatory issues and/or are allergic to nuts, this crust is a perfect solution.

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To ZipList this recipe, click here.

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.

To make the tartelette dough, whisk together 1 cup of tapioca flour, 1/4 cup of coconut flour, and a pinch of salt in a large bowl until well-combined. Yes, tapioca flour has more carbohydrates than widely-used nut flours, but it’s much less calorie-dense and not as prone to oxidization. Unfortunately, folks, there’s no “perfect” flour. Treats are treats. 

With your fingers, break up 6 tablespoons of cold ghee (I stuck mine in the fridge for about 2 hours) into 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in 1 egg, beaten, and 2 tablespoons of raw coconut nectar OR raw honey OR maple syrup. (I used coconut nectar, my current favorite sweetener.)

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Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.

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While the dough chills, slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together 2 tablespoons of ghee, 3 tablespoons of raw coconut nectar OR raw honey OR maple syrup, and 1 tablespoon of all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.

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Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

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Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

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While the tartelette cools, make a jam with the remaining filling. It’s very simple: pour the remaining strawberries and syrup into a small saucepan over medium heat, bring to a boil, then reduce the heat to low and cook down until thickened, about 15 to 20 minutes. 

You could eat this tartelette plain with a little of the jam…or, you could make a strawberry-coconut cream to go on top! 

The day before you want to make the tartelette, stick a can of coconut milk in the fridge so the cream will separate from the watery stuff at the bottom. DO NOT SKIP THIS STEP!

30 minutes prior to serving dessert, put a bowl and either electric beaters or the whisk attachment on a mixer in the freezer to chill out. 

Open the can of coconut milk from the bottom and pour off the clear liquid. Take the bowl and beaters/whisk attachment out of the freezer and scoop out the coconut cream. Beat on high (for me, about setting 8) until light and fluffy, about 6 to 7 minutes. If you’d like, you can stir in some or all of the strawberry jam when it’s done.

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What is your favorite thing to do with strawberries? Leave me a comment on Facebook and let me know!


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