Wild Blueberry Tart
This tart is scrumptious and is really easy to put together. This recipe can be made with either fresh or frozen fruit, blueberry, raspberry, strawberry, cherry... let your mind go wild.
| Category: | Sweets Cakes & Pies |
Ingredients
Filling
| 6 cups Wild Blueberries |
| 1 whole lemon zested |
| 1/2 whole lemon, juiced |
| 1/2 cup white sugar |
Wild Blueberry Tart Directions
Start by pre-heating your oven to 350°F or 175°C.
Make the sweet pastry: https://glutenfreeguy.ca/recipes/recipe/61-pie-pastry-sweet
Roll this out on a well floured surface to just under 1/4" (5mm) thickness. Place your dough onto your tart mould and gently massage and work the dough into each corner all while filling any gaps/holes that appear.
Place a piece of parchment paper on top and add some pie weights (to prevent the dough from rising during the par-baking stage). Par-bake the pastry for 10 minutes in your oven.
Meanwhile, take your blueberries and toss them with the sugar, Frankie's gluten-free all-purpose flour blend, lemon zest and lemon juice. Make sure this is well combined.
When the par-baking is done, remove the parchment paper and pie weights and add your blueberry mixture. Level the mixture out a bit, then place back in the oven for 30-35 minutes or until bubbly and golden brown.
Remove from oven when done and let cool before removing the pie from it's mould. Serve and enjoy with a dollop of ice cream or whipped cream.
Store any left overs in the fridge for up to five days.
I use Frankie's gluten-free all-purpose flour blend for this pastry because I know that it works so well and I can use it in almost any recipe out there, regardless if the recipe is gluten-free or not. If you'd like to make this recipe just like I do, you can order some at: glutenfreefrankies.com or through Amazon, just search for Frankie's flour.
