Lemon Blueberry Tart

Hello, Friends! How was your weekend?

Mine wasn’t that much fun. I spent it alone as hubby was ‘too busy’ in a two day conference and daughter was volunteering at camp Good times in Maple ridge. She came back on Sunday evening after one week. On the other hand, though that gave me a chance to do things I’ve been putting away due to lack of time. Also, I saw this tart a few weeks ago and decided to do something similar as I had blueberries in the fridge and this recipe looked delicious. So I gathered my ingredients and set to work.



This blueberry tart is made with a homemade gluten free pastry crust. The ingredients are pretty basic. I replaced half of the rice flour with millet flour. It’s great for adding a nutritional boost to the flour blends. Millet flour, which has a light yellow color similar to cornmeal provide buttery flavor to baked goods. Since gluten is not present in millet flour, it requires a supplementary ingredient that imitates the binding properties of gluten. I added psyllium husk and tapioca starch to get the right proportion for my gluten free pastry. I’ve made this version with butter, but you could just as easily substitute a butter flavor Crisco (tried and tested) or some other solid vegan shortening in order to make it dairy-free.



I prefer to use a food processor to make my pastry crust. It makes it a little easier to get the butter evenly distributed throughout the gluten free flour and the dough comes together much more quickly. The first thing to remember when making a butter-based pastry dough in a food processor is to cut up the butter into cubes and put them in the freezer. They should chill at least 15 minutes in the freezer. The forceful action of a food processor creates a good deal of friction, and therefore heat. To counteract this effect, it’s important to use ice cold water and pulse in 1-2 second bursts to combine the pastry dough. Do not run the processor continuously or you’ll overmix the dough. This recipe makes 1 double crust pie or 2- 9″ tart crust. You can stick the other in the freezer bag and thaw whenever required. When you are ready to roll, place the dough between two sheets of parchment paper dusted with  Gf all-purpose flour. This way the dough doesn’t stick to the counter or the rolling pin and it makes it so easy to roll out. Then, you need to blind bake the crust for a little while without filling, to set it.  This is a technique I have learned to prevent a soggy crust.



The filling in this tart is similar to my favorite lemon curd, except for 2 adjustments. Instead of butter, there is cream and for egg yolks, I used whole eggs. The taste is amazing and the tangy lemon custard is a perfect partner to sweet fresh BC blueberries. It’s a perfect make ahead tart for any special occasion, or just for dessert for the family.



If you make this recipe, snap a photo and hashtag it #simpleglutenfreekitchen  or +Balvinder Ubi. i would love to see your creation on Instagram and Google+


Lemon Blueberry Tart

Prep Time: 1 hour, 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 3 hours

Yield: 1 tart or 6 to 8 servings


    For 2-9" tart
  • 124 g (1 cup) millet flour
  • 155 g (1 cup) white rice flour
  • 68 g (1/2 cup) tapioca starch
  • 1 1/2 tsp psyllium husk powder
  • 1 tbsp. sugar
  • 1/2 tsp salt
  • 7 tbsp. (+ -) ice cold water
  • 1 cup chilled butter, cut into cubes
  • Gluten free all-purpose flour for dusting
  • Lemon custard filling
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup cream
  • 1/2 cup lemon juice
  • zest from 1 large lemon
  • 1 pint blueberries to cover the tart crust
  • Mint leaves


  1. Combine millet flour, white rice flour, tapioca starch, psyllium husk powder, sugar and, salt in the bowl of a food processor. Pulse to combine. Add chilled butter. Pulse 2-3 times until butter is broken up into pea size pieces.
  2. Add half the ice water and pulse, not process. Continue drizzling a small amount of ice water into the flour mixture just until the dough begins to clump together but doesn't form a ball. Remove clumped mixture from processor, dump it onto the plastic sheet and gently press the clumped mixture into a dough. Split the dough in half. Pat the dough into balls, flattening them slightly, and wrap them in plastic wrap. Place one disk in freezer and the other in refrigerator for 30 minutes (+) before rolling.
  3. After chilling, do not roll the dough at once. Let it warm up slightly until workable.Then roll out onto a lightly floured surface between two parchment papers.
  4. Roll in each direction. Do not press down on the pin while rolling to a circle with a diameter at least 1 inch larger than that of your tart pan.
  5. Slide the rolled dough along with parchment paper onto baking sheet. Remove the top piece of parchment. Invert the tart pan onto the center of the rolled dough. Holding tart pan in place, pick up baking sheet and carefully flip it over. Remove baking sheet and peel off the paper. Then fit the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. (there won't be any scraps if there are use them to patch up cracks. - I learned these tips from Gluten Free CookBook). Chill the crust, loosely covered with plastic wrap, for at least half an hour. This lets the dough relax and will help prevent it from shrinking in the oven.
  6. Preheat the oven to 425 degrees with a rack in the lower middle section.
  7. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the tart shell with a piece of parchment paper or foil and fill it with pie weights or dry beans.
  8. Put the tart in the preheated oven and reduce temperature to 400. Bake for 12-15 minutes or until the edges of the crust are starting to turn golden. Remove the crust from the oven. Grasp the corners of the parchment (or foil), and lift the weights out of the tart. The bottom of the tart will still look un-cooked at this point. Cover the sides of crust with foil return it to the oven. Bake until the bottom looks dry and golden, another 5 -8 minutes. Remove from the oven and set aside to cool. Reduce oven temperature to 350 degrees.
  9. Whisk together the eggs, sugar, lemon juice, cream, half of zest, and salt. Add the blueberries (just enough to cover the base of tart) to the cooled tart shell and carefully pour the lemon custard over the blueberries. Bake until the filling appears set and the edges of the crust are golden, 18-20 minutes. To keep the tart from getting too brown around the edges, cover with foil after the first 10 minutes of baking.
  10. Transfer to a wire rack and let cool on the pan for about 20 minutes. Set the tart pan on a narrower elevated surface, such as a tin can, so the bottom of the pan is released as the metal rim slips down. Return the tart to the wire rack and let cool to room temperature.
  11. When cool, sprinkle mint leaves and with remaining lemon zest, slice and serve.


This post is linked to recipeoftheweek , cookblogshare.

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  • comment-avatar
    natalia20041989 August 15, 2017 (6:39 am)

    Oh wow, my fav Summer cake, love it!☺

  • comment-avatar
    tarnjit August 15, 2017 (8:15 am)

    Looks super delicious!! I love pies and I love custard. What a great combination with in season blueberries too. The crust looks amazing.

  • comment-avatar
    Monika August 15, 2017 (9:04 am)

    This tart looks lovely, lemon and blueberry together are gorgeous:)

  • comment-avatar
    Angie@Angie's Recipes August 15, 2017 (9:55 am)

    The tart looks excellent! I must try your gf crust..it looks perfect.

  • comment-avatar
    Indu August 15, 2017 (11:58 am)

    This tart looks so beautiful. And love blueberries and lemon! Yum!

  • comment-avatar
    Corina Blum August 16, 2017 (2:15 am)

    What a gorgeous tart! I love how bursting with those blueberries it is.

  • comment-avatar
    David @ Spiced August 16, 2017 (3:54 am)

    Wow, this is my kind of tart! Lemons and blueberries go so well together, and I definitely need a slice of this tart before the summer is over! 🙂 And that gf crust sounds delicious, too!

  • comment-avatar
    Alida @My Little Italian Kitchen August 16, 2017 (6:29 am)

    Your tart is wonderful Balvinder. I know it is not easy (at least for me) to make a decent gluten free tart and you have really done a great job here. I am mildly intolerant to gluten so I am really keen to try your recipe. Thank you and well done!

  • comment-avatar
    Kirsty Hijacked By Twins August 17, 2017 (6:00 am)

    Oh wow what a decadent flavour combination. I adore blueberries with lemon they go so perfectly together. Thank you for sharing with #CookBlogShare x

  • comment-avatar
    amrita August 18, 2017 (12:36 am)

    I would love to call it a healthy tart…

  • comment-avatar
    Angela / Only Crumbs Remain August 18, 2017 (1:18 am)

    This looks absolutely scrummy! I love that you used a lemon curd type of filling to complement the bluberries. #CookBlogShare
    Angela x

  • comment-avatar
    Blackswan August 19, 2017 (8:34 pm)

    I love any type of berries & this is just perfect for the weekend, dear! xoxo

  • comment-avatar
    Shubha August 20, 2017 (5:00 am)

    Gorgeous looking tart Balvinder… bookmarked..will try soon:)

  • comment-avatar
    Monica August 20, 2017 (7:38 am)

    A tart is always so special and this looks really beautiful! It’s perfect for a summer gathering.

  • comment-avatar
    marcie August 21, 2017 (7:33 am)

    I love what you did with your down time this weekend Balvinder — this tart is gorgeous and lemon-blueberry is one of my favorite combinations!

  • comment-avatar
    Midge @ Peachicks' Bakery August 22, 2017 (11:40 pm)

    Looks absolutely gorgeous! I will definitely be having a go at a Peachick safe version! THanks for sharing xxx

  • comment-avatar
    Emma - Bake Then Eat August 26, 2017 (8:17 am)

    Lemon and blueberries go so well together, and your GF crust looks perfect. I shall definetly give it a go.

  • comment-avatar
    gloria August 28, 2017 (8:51 am)

    Love this lemon blueberry tart, look amazing !

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