This is mostly copied from Mennonite Girls Can Cook: http://www.mennonitegirlscancook.ca/2008/11/fruit-crumb-platz.html
My additions are in italics.Use any fresh summer fruit to top this amazing pastry and finish it with a rich sugary crumb sprinkle.
It looks like more work than it is. Make it once and you’ll move it to your favorites!
First the PASTRY – don’t be afraid! Follow the directions and you’ll be amazed at the easy handling and finished product.
The original is for traditional pie plates, I used a 9×13″ pan and had a thick crust; next time I will use a small cookie sheet. Obviously it can used for tart shells too.
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch (NOT potato flour)
1 cup sweet rice flour
dash of sugar
1/2 tsp salt
rounded teaspoon of xanthan gum
1/2 cup butter (cold)
1/2 cup shortening (cold)
1 tbsp vinegar
4 tbsp ice water
sweet rice flour for rolling
1. Blend well together the flours, xathan gum, salt and sugar. (put them all in a zip-lock bag and shake the bag- no dust-method, smile)
2. Cut in butter and shortening (or grate the frozen butter and shortening into the flour and smile again!)
3. Beat egg, add vinegar and ice-water.
4. Stir into flour mixture forming a ball. (Add a little more water if too dry, be careful here or add more flour if it gets too wet – fool proof; smile!)
5. You may knead this a bit since rice flour crust can stand handling. Knead until you have a smooth soft ball. (I used a food processor and smiled!)
6. Refrigerate dough for 1 hour or more to chill. (too long, try 30 minutes, return it to the fridge if it’s too sticky)
7. Roll out between wax paper dusted with sweet rice flour. I scotch tape the wax paper to the counter to keep from sliding. (didn’t work, I used a waxed paper on a pastry board). Peel off top layer of wax paper, flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie pan fluting edges for single crust pie or for double add filling and then top with top crust. For tarts use a small golf-ball sized bit of dough, roll into a ball then press into the tart shells. I successfully used silicone muffin cups. For an empty shell(s) bake at 375′ until lightly browned.
Now for the Fruit part!
Admire your pastry lined pan. Prepare 3-4 cups of fresh fruit (or frozen if you have to!). Stir together with a bit of sugar and add 1-2 tablespoons cornstarch if the fruit is very juicy or frozen. Almost any fruit or combination will work. My first attempt was rhubarb – 3 cups sprinkled generously with sugar, a touch of ginger would have been nice.The Mennonite Girls say to sprinkle sugar on the crust – I wondered why and didn’t and it turned out great!
1 cup white sugar
1/3 cup brown rice flour
1/3 cup Kinnikinnik bread/bun mix (can substitute brown rice flour) (I used my own all-purpose blend)
1 pkg Oetker vanilla sugar (don’t panic, just add 1/4 teaspoon vanilla! smile!)
1/2 tsp baking powder
1/4 cup butter
cream (milk)(just enough to make crumbs)
Mix dry ingredients together, then using fingers rub in the butter (forget rubbing, use a food processor again, or grate frozen butter into the flour/sugar mixture). Then slowly, little by little drizzle cream over crumbs mixing quickly, cutting the cream in with spoon, until you have crumbs forming. It doesn’t take a lot of cream so make sure you add it slowly – mixing faster than you are adding! (Mine got too wet so I added a bitmore brown rice flour until it crumbled.) Crumble the mixture over the fruit.
Bake at 375 until crumbs are golden.
Cool, admire, smile – serve proudly!!