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STEPS
INGREDIENTS
I've been working on a lot of all gluten-free, low sugar desserts for the new CocoaPlanet Tasting Room and Bistro opening here in Sonoma very very soon.
The owners of CocoaPlanet are gluten intolerant and so this is going to be a completely gluten free facility.I've been having a great time whipping up dishes and desserts to be served in the cafe.
These little tarts are super easy and they can be made with either gluten-free flour or regular flour. Either way they're a perfect dessert for a warm late Spring evening in the CocoaPlanet garden.
Preheat the oven 375 degrees, with the rack in the middle. lightly grease a large tart pan w/ removable bottom for making one big tart or 5 small ones with removable bottoms for individual tarts
Blend your flour, sugar, butter, and salt in a bowl with a pastry blender, or mix it together with a couple of pulses of a food processor. (much easier) Blend until you have a mealy mix. Set it aside
mix together the egg yolk, vanilla, lemon juice and ice water. Drizzle this mixture over the flour mixture, pulse it until you have dough. Knead the dough on a lightly floured surface about 5 times.
Shape it into a 5 inch disc and put it in the center of your tart pan...or divide it into 5 parts and use individual small tart pans
Cover it with plastic wrap, and then using your fingers, push and spread the dough around the bottom and sides of the pan until they're covered.
Cover it with plastic wrap, and then using your fingers, push and spread the dough around the bottom and sides of the pan until they're covered.
this is a very easy way to shape your tart or pie crust
Take the tart shell out, peel off the plastic wrap ...ready for filling
do this part while your tart dough is chilling.....In a large bowl mix together the blueberries with the lemon zest.
In a large bowl mix together the blueberries with the lemon zest.
lemon juice...
...and sugar.
Stir everything together well then pour the berry mixture into each tart pan...or 1 large tart pan
Put the pans on a baking sheet and pop them into the 375 degree oven.
Bake them for about 20 to 30 minutes. You'll know when they're done when the crust begins to turn firm and golden. Take them out and slide them onto a cooling rack.
Serve them plain or with the topping of your choice. I made some buttermilk ice cream since buttermilk and blueberries go so well together.
Enjoy! This can also be done with whatever fruit tickles your fancy. You don't have to limit yourself to blueberries. And when you're in Sonoma next...check out the folks at CocoaPLanet