Even though Halloween’s around the corner, there’s nothing spooky about these gluten free blackberry meringue tartlets!
One of the biggest frustrations for me regarding Celiac Disease and being gluten free is having to give up foods that I love. I’ve made it my personal mission to recreate all my favorite dishes in a gluten free manner so that I can continue to enjoy them. That’s where the basis of this blackberry tartlets recipe comes from.
Blackberries are on the verge of being out of season, and the last few crops are being sold. This is my favorite time of the year for blackberries. I much prefer them now,after they’ve had the sweetness of a long, hot summer with ample sunshine to ripen than at the beginning of the season, when they’re unevenly sized and sometimes too tart. Late season blackberries always taste much sweeter to me than just-in-season ones. To celebrate them, here’s an easy tart recipe that’s perfect for fall. I used my favorite Golden Delicious apples, but you could use any native apples that are in season now.
These tartlets taste best when they’ve aged a few days. So make the blackberry curd and the pastry on the same day and refrigerate both overnight before filling and topping with the meringue. If you have a cook’s blowtorch, you could burn the peaks of the meringue with it or you could pop it under a very hot grill/broiler and achieve the same burnished look.
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