Low Sodium Blueberry Tart
Indulge in the natural sweetness of a *Low Sodium Blueberry Tart*, a guilt-free dessert that’s as delicious as it is nourishing! Crafted with wholesome ingredients like whole wheat flour, fresh blueberries, and a touch of honey, this tart delivers a burst of fruity flavor without relying on added sodium. The buttery, flaky crust pairs perfectly with the luscious, lemon-kissed blueberry filling, thickened naturally with cornstarch and unflavored gelatin. With just 30 minutes of preparation and a golden-baked finish, this tart is a stunning, healthy choice for brunches, afternoon tea, or light desserts. Treat yourself to this vibrant, low-sodium twist on a classic and savor the perfect balance of sweet and tangy in every bite! Perfect for anyone seeking heart-healthy recipes, low-sodium desserts, and refined culinary simplicity.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.75 cup unsalted butter
- 3 tablespoons ice water
- 0.25 cup granulated sugar
- 2 tablespoons cornstarch
- 4 cups fresh blueberries
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon unflavored gelatin
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the whole wheat flour and 2 tablespoons of granulated sugar.
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing gently until the dough begins to come together. Do not overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 15 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 10-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess.
Prick the base of the dough lightly with a fork to prevent bubbling.
Place parchment paper over the dough and fill with baking weights or dry beans. Bake for 15 minutes until lightly golden. Remove weights and parchment, and let the crust cool.
In a medium saucepan, combine the remaining granulated sugar and cornstarch.
Add the blueberries, lemon zest, and lemon juice to the saucepan. Cook over medium heat, stirring frequently, until the mixture starts to thicken and bubble.
Remove from heat and stir in the honey and unflavored gelatin, mixing well until dissolved.
Allow the blueberry mixture to cool slightly, then pour it into the pre-baked tart crust, spreading evenly.
Bake for an additional 20-25 minutes, or until the filling is set and the edges of the crust are golden brown.
Let the tart cool to room temperature, then refrigerate for at least 1 hour before serving.
Slice into wedges and enjoy your low sodium blueberry tart!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 146.1 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1263 mg | 27% | |
*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.
