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Gluten-Free & Wheat-Free
Blueberry Lemon Tart Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 108-109)

Gluten-Free Blueberry Lemon Tart: This is a restaurant-quality tart featuring a fabulous lemon custard filling topped with fresh or frozen blueberries. As delicious as it is beautiful.

Blueberry (or other favorite berry) Lemon Tart

Gluten-Free Recipe Card and Pictures

½ Cup (1 Stick) Butter
½ Cup Almond Paste
4 Ounces Cream Cheese
1 Teaspoon Baking Powder
1 Tablespoon Honey
1 Cup White Rice Flour
¼ Cup Glutinous White Rice Flour

2 Eggs, slightly beaten
½ Cup Sugar
½ Cup Half & Half
¼ Cup Fresh Squeezed Lemon Juice
3 Tablespoons Cornstarch
1 Cup Frozen Blueberries

Single 9" tart. This dessert is absolutely incredible if served slightly warm, within 30 or 40 minutes of removing from the oven. Tart keeps well in the refrigerator, and though fine when served cool, you may wish to warm slightly in microwave prior to serving.

1. Cream together butter, almond paste and cream cheese.
2. Add baking powder and honey; mix.
3. Add flours and mix until blended.
4. Press pastry crust into bottom of 9x1⅛" greased tart pan and form crust up sides of pan (wax paper or parchment works nicely to help form crust).
5. Bake at 450° for 7-9 minutes or until crust is slightly browned. While crust is baking, make filling.

1. Mix slightly beaten eggs and sugar together.
2. Add half & half, lemon juice and cornstarch; mix.
3. Place frozen blueberries in cooked pastry shell (allow pastry shell to cool a few minutes before adding blueberries).
4. Pour filling over blueberries — berries will rise to surface during baking.
5. Lower the oven temperature to 325° and bake for 45 minutes or until filling is set.

Gluten Free Recipes from Gluten-Free-Desserts.com