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! ****




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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