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Gluten-Free Blueberry Lemon Tart with Almond Crust
Created by: Howcan Team
Ingredients
- For the almond crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the blueberry lemon filling:
- 2 cups fresh blueberries
- 1/2 cup lemon juice
- 1/2 cup honey
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix until a dough forms.
- Press the dough into a 9-inch tart pan, covering the bottom and sides evenly. Use a fork to prick the bottom of the crust.
- Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- In a saucepan, combine 2 cups fresh blueberries, 1/2 cup lemon juice, 1/2 cup honey, and 1 tablespoon lemon zest. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices.
- In a small bowl, mix 2 tablespoons cornstarch with 1/4 cup water to create a slurry. Pour the slurry into the blueberry mixture and continue to cook until the filling thickens, about 2-3 minutes. Remove from heat and let it cool slightly.
- Pour the blueberry lemon filling into the cooled almond crust, spreading it out evenly.
- Refrigerate the tart for at least 2 hours to set the filling.
- Once set, slice and serve the gluten-free blueberry lemon tart with almond crust. Enjoy!
The Blueberry Lemon Tart with a gluten-free almond crust is a delightful twist on the classic dessert, perfect for those with gluten sensitivities. This delectable treat features a buttery almond crust that adds a nutty flavor and a delightful crunch to the tart. The history of this dessert can be traced back to the innovative chefs who sought to create a gluten-free version of the traditional lemon tart. This dessert has gained popularity in regions with a strong focus on gluten-free and alternative baking, such as California and the Pacific Northwest. Today, the best versions of this tart can be found in artisanal bakeries and farm-to-table restaurants that prioritize fresh, seasonal ingredients. The key to getting this dish right lies in the balance of tangy lemon curd and sweet blueberries, as well as the perfect texture of the almond crust. For those looking to explore alternative methods, some chefs have experimented with incorporating other nut flours, such as hazelnut or pecan, into the crust for a unique flavor profile.
60 min
8
320 calories
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