S’mores Tartlettes
When I texted my friend last week that I was making S’mores Tartlettes she replied, “Why are you doing that when there are only two days left before Halloween?!” I told her I was a glutton and left it at that. I didn’t mention that these were sinfully delicious, ganache tartlettes that were also gluten-free. I needed to try them. Yes, needed. Oh yes, indeed.
Baking gluten-free can be complicated but Sweet Cravings by Kyra Bussanich, owner of her own gluten-free bakery in Oregon called Kyra’s Bake Shop and a two-time winner of the Food Networks Cupcake Wars she delivers a book that is big on flavor and seduction. I’ve been gluten-free (most of the time) for over a year now and I love to bake. The two don’t really go hand in hand. I saw Kyra on Cupcake Wars (my oldest daughter is a HUGE fan of hers) and was happy to check out her cookbook. I made some tasty but sticky chocolate chip oatmeal cookies that might have been fluffier had I used the exact flour Kyra suggests. Instead, I went cup for cup with Pamela’s Baking flour that is gluten-free. The cookies had a chewiness that was addicting but I would omit the clove in the recipe as the taste became stronger as time passed. I’m not a fan of clove.
Next, I made the s’more tartlettes. Delicious! Rich, decadent, sometimes gooey and with a wonderfully pleasing gingersnap crust I was in love with these most of all. I can see easily tweaking them by adding a marshmallow or whipped cream on top versus meringue or as my same friend suggested some espresso powder for a truly dark tartlette. I will definitely be making these again. I cannot wait to try other recipes like the pound cake. I appreciated Kyra’s advice and knowledge on flours and baking tips and tricks. The recipes are moderate to challenging depending on how often you do bake. I know one thing for sure, I will be using this cookbook for years to come!
Kyra’s favorite recipe is the Apple Crisp. “The warm spicy flavors remind me of fall, snuggling, dinner parties, and family traditions,” she said. Try it yourself! Here’s the recipe.
Apple Crisp Recipe
Easy to make! Makes about 8 servings
Ingredients
6 large / 906 g tart apples (Pippin or Granny Smith)
1/3 cup / 76 g sugar, or 1/4 cup / 76 g maple syrup
2 tablespoons / 16 g tapioca starch
1 tablespoon / 7.8 g ground cinnamon
1/2 teaspoon / 1.1 g Chinese five-spice powder
1/2 teaspoon / .9 g ground ginger
Generous pinch / 3.6 g salt
3 tablespoons / 42 g cold butter
Topping
1/2 cup / 89 g sweet white rice flour
1/2 cup / 74 g millet flour
1/2 cup / 67 g tapioca starch
1 cup packed / 244 g golden brown sugar
1 teaspoon / 2.6 g ground cinnamon
1 teaspoon / 4.7 g salt
1/2 teaspoon / 1.1 g Chinese five-spice powder
1/2 teaspoon / .9 g ground ginger
3/4 cup / 170 g butter, room temperature
3/4 cup / 68 g gluten-free oats
1/2 cup / 51 g chopped pecans or walnuts (optional)
Preheat the oven to 350°F.
Peel, core, and slice the apples into 1/4- inch slices. Put the apple slices into a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger, and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside.
To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice, and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans.
Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.
You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Don’t refrigerate the unbaked topping overnight, as the millet flour will interact with the butter and taste and smell cheesy when it’s baked.
Enjoy!!!
