Dead of winter…not blueberry season. I know. But sometimes you gotta break the rules for the one you love. For our Valentine’s dessert…the blueberry tart made him really happy. That makes me smile. And I know he enjoyed this dessert so much. He left here with two slices; very pleased indeed!
It’s a very simple and easy recipe with a special almond sprinkle on top of the crumb crust. If you don’t want to get blueberries out of season; try it with cranberries; just up the sugar a bit; maybe ½ to 2/3 cup then. This tart will make 6 generous slices of dessert heaven.
Angie’s Blueberry Crumb Tart
1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)
2 Tbsp. sweet rice flour
1 Tbsp. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Mix dry crust ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and lemon juice. Mix briefly until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you mix up the filling and heat the oven. Then roll out and put in the tart pan.
2 pints fresh blueberries
1/4 cup sugar
2 Tbsp. instant tapioca
Topping: ¼-1/3 cup sliced almonds
Mix all dry ingredients; pour over fruit and stir up and pour carefully into crust that you rolled out and placed into a 9 inch tart pan with a removable bottom or an 8 inch pie pan. Top with the following crumbs:
In stand mixer: ¾ cup brown rice flour mix, ½ cup sugar, ½ tsp. xanthan gum and 1/3 cup cold butter cut into six chunks. Mix until the butter is in fine crumbs well blended with the dry ingredients. I use about 1 ¼ cup of crumbs on top of this tart; you can use as much or as little as you like. Don’t press on them; just lightly sprinkle over top of fruit mixture. Sprinkle with the sliced (or slivered) almonds
Bake on lowest shelf of your oven at 375 degrees for about 35 to 40 minutes; should be gently bubbling and lightly browned as to crust and lightly toasted almonds. Let cool and set for at least 1 hours before cutting. Great with vanilla ice cream. I like it alone so I can savor the delicate flavors together; blueberry/cinnamon/almonds. Delish!
Brown Rice Flour Mix (same as King Arthur basic all purpose gf blend)
2 c brown rice flour
2/3 c potato starch – not potato flour!
1/3 c tapioca flour
The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition. Filling is my easy and quick fruit mix for tarts. Enjoy!