The Best Restaurants in Canada

Last weekend we enjoyed a wonderful little bike tour in the countryside. the light was simply stunning and even, if it was almost as cold as in winter, it was such a lovely autumn mood. the colors, the air, the light, everything was just perfect and felt so rewarding after some really hectic and annoying days of terrible tooth pain. nora made some delicious gluten free mini apple-pear tarts and believe me, they taste as heavenly as they look! the perfect little treat for a bike tour, a cozy coffee or tea break at home or a sweet breakfast. if you have some vanilla sauce at home we can highly recommend to enjoy it together with the tarts – we tried that the next morning and it’s such a good combination!

blend rice flour, ground almonds, sugar and salt and add the cold butter (diced). knead the pastry for 2-3min, then knead in the egg. shape pastry to a flat brick, wrap in clingfilm and let chill for at least 1hour in the fridge. preheat oven to 180°celsius top/bottom heat. butter and flour mini-tart-pans (or butter a bit and line with baking parchment). knead the pastry one more time quickly, when you take it out from the fridge, then roll it out on a floured working top. cut pastry in several pieces and place on the tarts, press lightly on the pans (you can also start by rolling out only half of the pastry). prick the crust several times with a fork and prebake the tart bases for 15min blind. meanwhile prepare the vanilla pudding. mix 5tbsp milk with the custard powder, egg yolks and honey (and vanilla). bring remaining milk to boil, remove from the stove, stir in the custard-milk and bring to boil once more. take tart bases out of the oven, remove baking parchment and pulses. spread about 2 tbsp of the vanilla pudding on each tart base evenly (eat remaining pudding or keep it in the fridge for the next day). rinse apples and pears, cut in very thin slices and press halfway into the vanilla pudding. warm quince jelly with 1-2 tbsp water and coat the apple and fruit slices with some jelly. then bake the mini tarts for another 20min (if it´s needed, you can leave a cooking spoon in the oven door after half time through, so the moisture of the apples and pears can escape). let the tarts cool down a bit on a cooling rack – you can spread some more quince jelly on the fruit slices, if you like. serve tarts lukewarm. we served them together with roibush tea, which was a very tasty.

last weekend we enjoyed a wonderful little bike tour in the countryside. the light was simply stunning and even, if it was almost as cold as in winter, it was such a lovely autumn mood. the colors, the air, the light, everything was just perfect and felt so rewarding after some really hectic and annoying days of terrible tooth pain. nora made some delicious gluten free mini apple-pear tarts and believe me, they taste as heavenly as they look! the perfect little treat for a bike tour, a cozy coffee or tea break at home or a sweet breakfast. if you have some vanilla sauce at home we can highly recommend to enjoy it together with the tarts – we tried that the next morning and it’s such a good combination!

blend rice flour, ground almonds, sugar and salt and add the cold butter (diced). knead the pastry for 2-3min, then knead in the egg. shape pastry to a flat brick, wrap in clingfilm and let chill for at least 1hour in the fridge. preheat oven to 180°celsius top/bottom heat. butter and flour mini-tart-pans (or butter a bit and line with baking parchment). knead the pastry one more time quickly, when you take it out from the fridge, then roll it out on a floured working top. cut pastry in several pieces and place on the tarts, press lightly on the pans (you can also start by rolling out only half of the pastry). prick the crust several times with a fork and prebake the tart bases for 15min blind. meanwhile prepare the vanilla pudding. mix 5tbsp milk with the custard powder, egg yolks and honey (and vanilla). bring remaining milk to boil, remove from the stove, stir in the custard-milk and bring to boil once more. take tart bases out of the oven, remove baking parchment and pulses. spread about 2 tbsp of the vanilla pudding on each tart base evenly (eat remaining pudding or keep it in the fridge for the next day). rinse apples and pears, cut in very thin slices and press halfway into the vanilla pudding. warm quince jelly with 1-2 tbsp water and coat the apple and fruit slices with some jelly. then bake the mini tarts for another 20min (if it´s needed, you can leave a cooking spoon in the oven door after half time through, so the moisture of the apples and pears can escape). let the tarts cool down a bit on a cooling rack – you can spread some more quince jelly on the fruit slices, if you like. serve tarts lukewarm. we served them together with roibush tea, which was a very tasty.