What you’ll need:
1/4 cup + 2 tablespoons cottage cheese
2 1/2 tablespoons buttermilk
TIP: We don’t usually have this on hand so we use 2 1/2 tablespoons milk mixed with 1 teaspoon vinegar and let it sit for 5 minutes before adding.
2 tablespoons sugar
1 ounce butter (melted)
1/2 teaspoon vanilla extract
1/2 cup rice flour
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 or 3 peeled, cored. and diced apples
Cinnamon, brown sugar, and butter to taste
What you’ll do:
Preheat oven to 350 degrees
In medium bowl, sift together flours, xanthan gum, baking powder, salt, and baking soda. Set aside.
Combine the cottage cheese, milk/buttermilk, sugar, melted butter, and vanilla in food processor. Process until smooth (about 10 seconds).
Add flour mixture to the processor and pulse in short bursts until the dough clumps together. It will be soft and moist – don’t over process.
Turn out onto a piece of parchment paper and knead four or five times until it comes together in a smooth ball.
TIP: Use right away or wrap in plastic wrap and keep in the fridge for up to a week.
To build your tarts, remove a piece of dough and shape into a ball that’s about an inch in diameter.
On a lightly floured surface, roll it out into a disk about 3 inches or so in diameter. Don’t worry if the pastry is not perfectly circular. Remember, these are rustic tarts.
Repeat until you have used all the dough.
Now, in the centre of each pastry disk, mound a couple of spoonfuls of diced apple, and using your fingers, draw the surrounding pastry up around the sides of each of the mounds. You can pinching the dough together to hold it up if needed but this pastry is pretty good at staying where it’s put. You now have your basic tarts!
To complete the filling, add a sprinkle of cinnamon, a spoonful of brown sugar, and a dollop of butter to the cavity of each tart.
Place tarts on a parchment lined cookie sheet and bake until the filling is bubbly and the pastry turns golden brown, about 10 to 15 minutes. Enjoy!
Happy Canadian Thanksgiving!
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Photo credit gf and me 2013