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Gluten Free Plum Tart (with dairy free and egg free options)

by Karen on October 3rd, 2012

 

I walked out to the garden to pick tomatoes today and was greeted by some very busy spiders.  This is the time of year when fruit flies and spiders are quite busy.  The fruit flies are always a sign of ripe plums in the neighborhood (and those that have fallen to the ground) and so it is the time of year to make a plum tart.

This post is part of our monthly Ratio Rally-find out more from Charissa at Zest Bakery–our leader this month.

My ratio for flour : fat : liquid  is a little different than our guide of Ruhlman’s Ratio his is 3:2:1

Mine is 2:1:1 for a crust made with eggs and butter and a bit closer to Ruhlman’s when using lard and water.

 

Gluten-Free Pie Crust

My pie crust recipe was inspired by chef Rebecca Reilly. Rebecca really changed gluten free baking by adding her knowledge as a cordon bleu trained chef.  We both began adding sweet rice flour into the mix at a time when only rice flour, tapioca flour, and potato starch flours were in use. And while on opposite coasts, we were each introducing healthier flours whenever possible. Amaranth, teff, pure buckwheat, quinoa were the front runners then . Now many wonderful flours are in use.  I am grateful for her first very lovely cookbook Gluten Free Goodies.  The method I use now is from my time at Seattle Pie Co. where we made tons of pies but the ingredients are in line with Rebecca’s approach.

I now incorporate current favorites of millet flour and finely ground oats for a more nutritious treat. ….
a must since pie is always for breakfast if it is in the house.

Pie crust recipe available in Cooking Gluten-Free!  at time of order request the DF and EF pie crust recipe too.

The list of other gluten free ratio rally participants:

 

From → The Food

6 Comments
  1. Your tart looks amazing! I love your use of the millet flour and finely ground oats. They are favs at our bakery too!

  2. Yum! Plums!!!

    Plums and tarts were simply MADE to be together, and this recipe proves it.

  3. Jealous that you only have to walk outside for plums – and that tart is gorgeous! Yummmmmmmmm!

  4. Beautiful! Love plums and this is so perfect for the season. Thank you for the dairy and egg-free options as well. :)

  5. Karen permalink

    thank you Morri—and do you have a twitter account?

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