Studio
Makes one 9-inch round tart
Serves 8 to 12
Ingredients
For the crust and topping
- 375 g (3 cups) gluten-free 1:1 flour OR regular all-purpose flour
- 200 g (½ cup) granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 230g (1 cup; 2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 60ml (1/4 cup) whole milk
- 2 tsp pure vanilla extract
- 30 g (1/3 cup) slivered almonds, optional
- (TKg) (1/4 cup) coarse demerara or turbinado sugar
For the cranberry filling
- 4 cups fresh or frozen cranberries
- 1/2 cup firmly packed dark brown sugar
- Finely grated zest and chopped segments of 2 mandarins
- 2 Tbsp pure maple syrup
- 1 Tbsp tapioca or arrowroot powder
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ½ tsp sea salt
Makes 3 (6 oz) servings
Ingredients
- ¼ cup unsweetened natural (not Dutched) cocoa powder
- 3 Tbsp granulated sugar
- 2 ¾ Tbsp cornstarch
- 1 tsp espresso powder
- 1/8 tsp fine sea salt or Diamond Crystal kosher salt
- 1 pint half-and-half
- 2 oz bittersweet chocolate, chopped (at least 72%), more for garnish
- ½ tsp pure vanilla extract
- Freshly whipped cream
TIPS:
- Not sure your pudding has thickened enough? Dip a spoon in the mixture: if the pudding base coats the back of the spoon, it's ready to come off the heat.
- Note: Experiment with different garnishes
Makes enough pie dough for one 9-inch double-crust pie
Ingredients
For the Crust
- 390g (about 2 ½ cups) all-purpose gluten-free flour, more for rolling the dough (preferably Bob’s Red Mill 1-to-1 Baking Flour)
- 1 Tbsp granulated sugar
- 1 tsp kosher salt (preferably Diamond Crystal)
- 220g (1 cup / 2 sticks) unsalted butter, frozen
- ½ cup water
- 1 Tbsp apple cider vinegar
- Ice cubes
For the Filling
- 1/4 cup granulated sugar
- 2 to 3 Tbsp tapioca flour
- 1/4 tsp cinnamon
- ¼ tsp kosher salt
- 8 cups drained canned unsweetened pitted sour cherries (We use four 14.5 oz cans of Gefen brand.)
- 1 Tbsp high-quality wine vinegar (We love Acid League’s Strawberry Rose Vinegar.)
- 1 1/2 tsp pure vanilla extract
- ⅛ tsp pure almond extract
- finely grated zest of 1 lemon (We use a rasp-style grater.)
For the Cutout Topping
- 3 Tbsp milk or heavy cream
- Coarse raw sugar (such as Turbinado, Demerara, or Muscovado) for sprinkling
TIP:
- Canned or jarred unsweetened sour cherries are available online or at some well-stocked supermarkets. (We use the brand Gefen.) Frozen sour cherries are available online at Friske Orchards.
Serves 8
Ingredients
- nonstick spray or butter for the pan
- 350g (2 cups) gluten-free all-purpose baking flour (I use either Bob’s Red Mill 1-to-1 baking flour or King Arthur )
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 150 ml (⅔ cup) fruity extra-virgin olive oil (preferably Agrumato limone oil if you can get it)
- 150 g (⅔ cup) caster (super-fine) sugar
- 2 large eggs, at room temperature
- 5 Tbsp lemon juice
- 1 Tbsp finely grated lemon zest
- 1 tsp pure lemon extract
- 250g (1 cup) whole milk ricotta cheese, at room temperature and stirred to lighten
- 2 Tbsp confectioners’ sugar, for dusting