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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 425 degrees with a rack in the lower middle section.
- 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.
- 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.
- 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.
- 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.
- When cool, sprinkle mint leaves and with remaining lemon zest, slice and serve.