Gluten-Free Blueberry Tart
Indulge in the irresistible charm of this Gluten-Free Blueberry Tart, a delightful dessert that combines a buttery almond flour crust with a vibrant blueberry filling bursting with natural sweetness and hints of citrus. Perfect for those with gluten sensitivities, this recipe features a crumbly yet tender crust made from a blend of almond flour and gluten-free all-purpose flour, paired perfectly with a filling of juicy, fresh blueberries enhanced by maple syrup, lemon zest, and a touch of cornstarch for the ideal thickness. With just 20 minutes of prep time and easy-to-follow steps, this tart is as simple as it is stunning, delivering bakery-quality results in the comfort of your own kitchen. Enjoy this dessert as a show-stopping centerpiece for brunch, a summer gathering, or simply as a treat to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Gluten-free all-purpose flour
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter
- 0.25 teaspoon Salt
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 3 cups Fresh blueberries
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, gluten-free all-purpose flour, and granulated sugar. Add the salt and mix well.
Cut the unsalted butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add the egg yolk and vanilla extract to the mixture. Stir until it forms a dough.
Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork to prevent it from puffing up.
Bake the crust for 15 minutes, or until it is lightly golden. Remove from oven and let cool.
While the crust cools, prepare the filling. In a large bowl, combine fresh blueberries, cornstarch, lemon juice, lemon zest, and maple syrup. Toss until blueberries are coated evenly.
Pour the blueberry mixture into the cooled tart crust, spreading it evenly.
Return the tart to the oven and bake for an additional 20 minutes, or until the blueberries are bubbly and the crust is golden brown.
Allow the tart to cool completely in the pan on a wire rack.
Once cooled, remove the tart from the pan. Slice and serve as desired.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 128.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 382 mg | 29% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
