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Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
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Fresh, grassy figs, sweet honey, and creamy ricotta are a delightful combination of flavors in this free-form tart.
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Vanilla cream oozes out the bottom, just like in the original.
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Peaches and raspberries baked in an easy press-in crust with a streusel topping.
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