Summer is a great time to whip up a tart or pie and starting with a good crust is a must. I purchased a Mama’s Pie Crust package to see if their claim for “light and flaky pie crust that tastes like the real thing” was really true. And the verdict…I concur.┬áThis gluten-free crust is flaky and delicious! The package makes two crusts, so you can make two pies, or a fruit pie that calls for a double crust. The recipe for Dried Fig & Wild Honey Tart only needed a small crust, so I only used a little over a 1/2 cup of the mix and compensated for the correct proportions of the other ingredients.
This past week my husband and I were out taking a walk through our yard. It’s fun this time of year to look for bird nests hidden among the trees. We came across one tucked down in the branches of a hawthorn tree. I was able to snag a few pictures before mama robin came screaming at me. She was not going to allow one more picture of her precious little ones waiting in the nest for a juicy worm! I almost got a picture of the worm in her mouth, but she flew away before I could snap it. I looked in the nest today and all the little birds had flown the nest. I hope they learned how to fly before our cat spotted them!

Baby Robins in the Nest
Four baby robins nestled tightly in the nest.
Baby Robins waiting for mama.
Peaking through the branches at the speckled baby robins waiting for their mama to return with a nice juicy worm.

Last year we had a bird fly into our furnace pipe that had lost its covering. That was an expensive venture and a terrible outcome for the bird. Seven hundred dollars later, our furnace motor was free of bird carcass. We have covered the pipe and hope to not have a repeat of that event. If you haven’t checked your outside pipes and vents lately to make sure they are covered with a wire mesh, you may want to before the world is less of one bird or other small critter and your wallet is left a little thin.

 

Most of the recipes I create and post on my blog are fairly simple to make. This one is no exception and it looks pretty and tastes great!

Making a gluten-free pie crust
Place Mama’s flour mix into a small bowl and cut the butter until crumbles appear.

If you don’t have a pastry cutter you can use a fork to cut the butter into the mix.

 

Gluten-free pie crust dough
Add egg white and cold water. Form a ball and refrigerate until firm.

I usually add ice cubes to my water to make sure it is extra cold. Don’t over-work

the dough or it will become tough.

 

Shaping the pie crust
Roll out your dough between two pieces of wax or parchment paper. Lay on pie pan and smooth edges with a spoon.

 

Making a fig & wild honey tart
Crimp the edges of the dough and add mascarpone and fig jam.

 

Dried Mission Figs
Slice the dried Mission Figs in half length-wise.

 

Baking a Fig & Wild Honey Tart
Arrange the figs in a pretty design and drizzle wild honey over the top. Shortly into baking, push the sides of the crust slightly inward.

 

Gluten-Free Fig and Wild Honey Tart
A small slice is all you will need of this rich and delicious Fig & Wild Honey Tart.

 

A pretty Fig & Wild Honey Tart
Allow the tart to cool before serving, so the filling can set.

 

 

Dried Fig & Wild Honey Tart

 

Crust:

1/2 cup + 1 Tbsp Mama’s gluten-free pie crust

4 Tbsp butter

1/2 an egg white

2 Tbsp very cold water

Filling:

1/3 cup mascarpone softened

1/3 cup fig jam

5 dried Mission figs cut in half length-wise

Swirls of wild honey

 

Place Mama’s flour into a small ball and cut butter with a pastry cutter. Add egg white, cold water and form a dough. Refrigerate until firm. Take firm dough and roll between two sheets of wax paper or parchment paper. Roll dough to 1/4 inch thick. Gently place dough onto a small 5″ round mini pie plate. Work all air bubbles out with a spoon by running it along the edges. Place a layer of softened mascarpone on the bottom of the crust and a layer of fig jam onto the mascarpone. Cut the mission figs length-wise and arrange in a pretty design. Swirl the wild honey on top of the figs. Place in a 400 degree oven and bake for 20-25 minutes or until crust comes out light and golden brown on the edges.

I shared this recipe on the following blogs. Check them out! RealFoodForager, SimplySugarandGlutenFree, DeliciousObsessions, GlutenFreeHomemaker, WellFedHomestead, AnyonitaNibbles

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