Gary's Third Pottery Blog

When the going gets tough, dragons gonna get going....

Gary's third pottery blog

WRITE TO ME! garyrith@yahoo.com Come see me! Open studio HERE! November 25-26 (11-4 each day); Aurora Art and Design, daily until 12/24; Cooperstown Art Assoc. daily until 12/24; Ellis Hollow Community Fair, 12/10; December 10, Little Red Wagon at the Space at Greenstar. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2016

Thursday, August 15, 2013

purple tarts with pink b00bies??!!



Purple tarts with pink b00bies makes you think "ah, a buxom space alien who likes to party!".  That was the SECOND lewd description of my baking. The jokes have been flying around here, vis a vis my blueberry tarts.  I looked at these and first told the wife
"these look like purple b00bies with pink n!ps!" which led to....well, anyway...
she will be appalled that I posted all that, but she won't see this post until this evening :)

I have awesome guests visiting Wednesday and STILL blueberries and raspberries are EVERYWHERE which requires a person to bake TARTS.  You can BE a tart, you can have a TART tongue, an apple can be a little sour and described as TART or, we can actually MAKE A TART.

Dead simple, and gluten-free! ****




****

Gary's gluten-free berry tartlets! Ridiculously easy.
-preheat oven to 350, grease 9 of a 12 muffin tin, put a spoonful of water in the other 3, 
OR double recipe here and make 18
-mix one cup oat flour with 2 1/2 teas olive oil and 2+ TBS water to make a nice dough, adding a bit more water or flour as you stir to get a perfect, soft, not dry or wet and sticky dough
-divide into 9 balls, use your hands to form them into thin and flat rounds about 2-3+ inches wide, fit each neatly into the greased muffin tin
-prick the bottom of each with a fork a couple of times, bake in oven for 10 minutes
-in a saucepan put one cup of berries, 1/4 cup of water, 4 teas of sugar and 2 teas of corn starch 
-heat berry mix 7-10 minutes on medium heat, stirring frequently and it will break down and become a nice jam-like mix
-when the 10 mins in the oven finishes, spoon the fruit from the saucepan evenly into each pastry cup-- bake about ten minutes--when they come out, you can push a fresh berry into the top of each tart
-let them cool in the muffin pan 30-60 minutes, then gently use a knife to remove them to a wire rack


6 comments:

smartcat said...

Welllll.....they are tarts!
They look delicious. It looks like Spike thinks so too!

Green Girl in Wisconsin said...

You should put some icing tassels on those tarts!

smalltownme said...

Tarty tarts.

Claudia from Idiot's Kitchen said...

I think Penny wants a tart!

Mrs. Potsblog said...

No, 8:13p.m. means your wife didn't see this until night, way later than evening.

Lori Buff said...

Those look especially yummy on your cake plate.

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I am a full-time studio potter, sculptor, and dog walker, married to superhawt Missus Tastycake.