before you continue reading – please watch this jimmy kimmel pedestrian question about gluten: what is gluten?
i pretty much died laughing. i didn’t even know gluten was exactly until i watched this clip. i knew that gluten was found in bread and pasta, and came from wheat – so basically i knew that since i didn’t have celiac disease and was italian, i was as pro-gluten as you could get (all sorrows really are less with bread, gluten free or not). i even love gluten more now that i’ve done some research. gluten is the protien in flour that is needed for pastries, breads, and pastas to hold it’s shape! yay carbs! as i’ve mentioned i’ve been getting back into being healthy and eating clean and my motto is generally “everything in moderation”. i love to read up on super-foods and meal plans and things that are healthy for me, and i end up reading a lot of “if you eat dough you will look like dough”. i think that processed sugars and fats (even in moderation) are making people’s health deteriorate far more quickly than this natural composite. being “gluten free” because it sounds more natural, doesn’t mean more healthy. i think that many people might feel better giving up foods containing gluten, but i think that’s largely because a lot of the foods being given up are processed. the things we eat contain so many chemicals, and the results are the side effects from having toxins in our bodies. (i eat crap like chips, microwave popcorn, and GMO produce so i’m not trying to push anything here, but it is something i think about a lot).
BUT if you are gluten intolerant or just part of the non-gluten craze, i have a friend who basically has celiac disease, and so i made this tart for her. i used a mix of almond meal and gluten free flour for the crust, but my brain decided to forget that she’s allergic to nuts. HOW DO I FORGET SOMETHING LIKE THAT? i met her on sunday for dinner, and i arrive at the restaurant with my tupperware full of tart and realize she can’t have any of it. i managed to give most of it away (thankfully because i would have eaten it all if it was in the apartment for too much longer).
this weekend i am dead set on making her something she can enjoy – can someone say rhubarb hand pies? i’ll be sure to report back.
in the meantime, this gluten free blueberry tart is made with generous amounts of lemon zest, fresh organic blueberries and maple syrup.
i read a ton of gluten free tart crust recipes and took bits and pieces from them to create my own. it was just as easy as making a normal tart crust, just be careful as i found the edges got darker quickly from the almond meal. be mindful not to burn the crust because once almonds are burnt they become bitter. i used bob’s red mill gluten free all purpose flour as well – it is a blend of garbanzo, fava bean and tapioca flours. red mill also has a huge variety of flours, cake and cookies mixes. i used their cornmeal when making the jalepeno corn bread a couple weeks back! upon reading other recipes, i thought that using coconut oil instead of butter would be a good substitute, especially if you’re cooking for someone vegan, or just looking to be healthier. if anyone tries it out, let me know!
Gluten Free Blueberry Tart
*makes 1 11″ shallow tart
For the crust
2 cups almond meal or flour (almond meal is more coarse than flour, which gave a great texture)
1/2 cup gluten free all purpose flour
1 pinch sea salt
¼ teaspoon cinnamon
1 teaspoon lemon zest
1 stick unsalted butter, softened and cut into pieces
2 tablespoons granulated sugar
For the filling
2 pints fresh organic blueberries
2 tablespoons lemon juice and zest of half the lemon
1/4 cup maple syrup
1 teaspoon cinnamon
2 tablespoons gluten free all purpose flour or cornstarch (cornstarch is gluten free too!)
1. Preheat over to 350
2. Mix all tart ingredients in a large bowl. You can either use a pastry cutter, or a fork. Once well combined, press into a tart pan and bake for 15 minutes, or until crust is light golden brown.
3. While crust is baking, mix all filling ingredients in a large bowl. Make sure blueberries are coated well. When tart crust is golden brown, remove from oven and pour blueberry mixture in, making sure it is spread out evenly.
4. Return to oven and bake for another 20-25 minutes, until blueberries are bubbling. Remove from oven and place on a cooling rack. If your mixture looks a bit runny that’s okay – it will thicken as it cools.
i had some leftover mascarpone in the fridge so i made a batch of the same whipped cream from the lemon poppyseed waffles and it was delish.