Lemon Blueberry Tart (Edit recipe)

If this lemon blueberry tart doesn’t scream spring, I don’t know what does!

1 hour and 30 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	277
Fat:	12 g
Carbohydrates:	41 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	142 mg
Fiber:	2 g
Sugars:	38 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

Crust

1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), 222 grams
.5 cup Unsalted Butter, room temperature
.5 cup Granulated White Sugar
1 Lemon zest, of one lemon
1 Egg, large
.5 tsp Kosher Salt

Filling

2 pint Blueberries
.75 cup Granulated White Sugar
.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
6 Tbsp Lemon Juice
1 Lemon zest, of one lemon
.5 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!