August 7, 2015
Here in Virginia it is as hot and sultry as can be. As a California transplant I am always eager to venture out and see the Virginian sights once the temps are warm. This summer we made it down to Richmond, Virginia. What a gem! Wonderful friendly people and historical sights as far as the eye can see. When my mom and I travel, finding gluten free anything can be a daunting task. After all, traveling is for fun. not for getting sick.
Richmond, Virginia is a fun city to visit whatever the reason. But when you are looking for gluten free eateries this city can’t be beat. From breakfast to bakeries Richmond is a gluten free haven. If you are interested in a list of gluten free eats for Richmond we will be posting it in the Gluten Free Reviews section on the website.
Virginia’s capitol has a wonderful trait that I discovered on our mini holiday. Old vintage signs that have been preserved are found everywhere in the city. From a soft drink sign on the side of an old factory to a cookie advertisement on the side of an Italian restaurant. If you would like to see more Richmond signs I have some of them in my photography portfolio http://abkphotos.viewbook.com
Cherries are a favorite summer fruit of mine. But this summer my mom has introduced me to sour cherries. On a recent venture to the farmer’s market she suggested we buy some sour cherries and use them in a tart. I was only too happy to be the taste tester. This beauty is sweet meets tart. Plus it looks so darn pretty. It is a light summer dessert that goes perfectly with iced coffee.
Sour Cherry Tart
For pie crust:
2 ¼ cups flour
2 Tsp. sugar
½ tsp. salt
9 Tbsp. butter, cut in chunks
4 Tbsp. cold shortening
4-6 Tbsp. ice water
4 cups fresh sour pie cherries, pitted
3 Tbsp. quick cooking tapioca
1 1/3 cups sugar
¼ tsp. almond flavoring
Place flour, sugar and salt in food processor and pulse to thoroughly blend together. Add butter and shortening, then pulse until pieces of butter are no larger than small peas. With food processor running, add 4 Tablespoons of ice water. Add additional ice water as needed until mixture sticks together. Remove and place on floured pastry cloth, or in a floured pastry bag. Roll out to about 9 inches in diameter. Place in 9-inch tart pan and press edges to fit in scalloped edges of pan. Set aside.
Combine cherries, tapioca, sugar and flavoring. Stir gently and let stand for 15 minutes. Preheat oven to 450 degrees F.
Pour fruit mixture into tart pan and bake 10 minutes, then turn heat down to 350 degrees F. and continue baking about 40 minutes longer. Cover edge of tart with pie crust shield or foil if the crust begins to get too brown.