A long time ago I posted pictures of two healthy (and gluten-free) holiday dessert ideas, with links to their recipes. One was an apple tart, and the other was a butternut squash pie, and I regularly make both recipes this time of year.
Whew, that’s a mouthful, isn’t it? You guys remember the peanut butter cookie recipe I posted not too long ago? Well, what I didn’t tell you then was that I only baked half the recipe as cookies. The rest I baked in a 8-inch loose-bottomed tart pan, thinking it might make a good crust for the right pie.
All I did was press the cookie dough thinly, yet evenly into the base of a loose-bottom tart pan. If I had enough dough, I would have gone up the sides, but I barely had enough to cover the bottom. I baked it for around 10 minutes. Since the dough was thinner than the cookies I kept my eye on it so it wouldn’t burn. It came out of the oven looking fine and smelling awesome.
As I searched the internet looking for a filling, thinking that gluten-free banana cream might be nice on a peanut butter cookie crust, but really wanting to dump a bunch of chocolate all over it, I stumbled upon a recipe for Banana Ganache on the Kitchen Unplugged blog. Only she calls it “Choco-ban-nache” which is a name I love, but won’t steal. Her recipe was more traditional, with heavy cream and corn syrup, so I put in my usual substitutions.
This tart tastes a lot like my chocolate-dipped frozen bananas, but considering it’s essentially the same ingredients in slightly different proportions and arranged differently, I guess that’s no shock.
Probably one of my favorite things to do in summer is to get fresh local berries. This morning we went to the pick-your-own blueberry farm and brought home just over 6 pounds of yummy summer goodness. Want to see our bounty?
Actually, that’s only about half of our haul. I had to use two colanders to wash them all. So then I just needed to decide what to do with all those berries, while enjoying some as a snack, of course. I really wanted to try a gluten-free almond pie crust recipe I stumbled across several months ago, and the blueberry farm gave me a recipe for “Double Good Blueberry Pie” so I used that recipe for the filling.