Lemon Blueberry Tart

Lemon Blueberry Tart

Ingredients:

Crust

• 1 ½ cups (222g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• ½ cup (1 stick) unsalted butter, room temperature

• ½ cup granulated sugar

• Zest of 1 lemon

• 1 large egg

• ½ tsp kosher salt

Filling

• 2 pints fresh blueberries

• ¾ cup granulated sugar

• ¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 6 Tbsp fresh lemon juice

• Zest of one lemon

• ½ tsp kosher salt

Yields 8 servings 

Prep Time: 90 minutes

Cook Time: 30 minutes

Start by making the dough for the tart. In a large bowl or standing mixer, combine the sugar and lemon zest until aromatic. Cream together with the butter until smooth and then add the large egg. Gradually add in the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and kosher salt, and mix until a homogenous dough is formed. Form into a disk, wrap in plastic wrap or beeswax, and chill for at least 30-45 minutes in the refrigerator.

Preheat the oven to 350F. After chilling, unwrap the dough and place in the center of your tart pan. Use the plastic wrap or beeswax to press the dough evenly into the pan, smoothing as you go. Remove the plastic wrap or beeswax, and do a final check for evenness and smoothness. Poke the tart multiple times with a fork to avoid excess rising while baking. Find something to weigh down the tart, whether it’s dry beans on a bed of parchment paper or a similarly shaped pie tin that won’t compromise the bake of the tart. Once weighted, bake the tart for 30-35 minutes at 350F. Carefully remove from the oven, remove the weights, and allow to cool completely.

In a large saucepan, add the cleaned fresh blueberries, lemon zest, lemon juice, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, granulated sugar, and kosher salt. Turn on the heat to a medium low, and begin to slowly simmer the ingredients together. As the pan gets hotter, the berries will release their juices and reduce. Stir often to prevent the sugars from burning, and reduce until the thick syrup is a deep burgundy and the blueberries are slightly tender, about ten minutes total. Allow to cool completely.

Delicately pour the blueberry filling into the tart pan, and spread evenly. Finish with a final sprinkle of lemon zest if desired and chill 1 to 2 hours before serving for best results. Enjoy!