Cummulative Rating
N/A Servings
Makes 4 small tarts Difficulty
Medium
Ingredients
For the Filling: 3 eggs 1/3 cup sugar 1/2 cup freshly squeeze lemon juice Zest of 1 lemon 1/2 cup cold unsalted butter, cut into small pieces 1/4 teaspoon vanilla extract
For the Crust: 1 cup cold unsalted butter, cut into small cubes Zest of 1 lemon 2 cups gf flour 1/4 cup sugar 1/2 teaspoon salt 2 Tablespoons fresh lemon juice 2 Tablespoons cold ice water
Topping: 1 pint fresh blueberries 2 Tablespoons red currant jelly
Directions
In a small saucepan, whisk together the eggs and sugar until light in color. Add the lemon juice, lemon zest and butter. Place the pan over medium heat and cook, stirring constantly, until the butter has melted and the curd has thickened. Remove from the heat and strain through a fine sieve. Stir in vanilla. Cover and chill in the refrigerator.
Combine the lemon juice, ice water and lemon zest in a measuring cup and refrigerate. In a large zip-lock bag, combine the gf flour, sugar and salt. Working quickly to prevent the butter from melting and sticking together, add the butter cubes to the flour mixture and toss to coat the butter with the flour. Pour contents of the bag into a food processor and pulse until the mixture resembles small peas. With the machine on add the cold lemon juice mixture and process for about 10 seconds or until the dough just holds together when pinched together between your fingertips. Divide the dough into fourths and shape each portion into a 1/2 inch thick disc. Wrap dough discs in aluminum foil and refrigerate for at least 1 hour.
Preheat the oven to 450°F.
Roll out the tarts with a rolling pin to about 7-1/2 inches in diameter. Fold over the edges to form a nice lip. Bake the shells on an ungreased baking sheet for 15-20 minutes or until lightly browned. Allow to cool completely.
Spread the lemon curd on the cool tart shell and top with fresh blueberries. To obtain a nice glossy finish, heat the red currant jelly in the microwave for 30 seconds or until liquified. Lightly brush the red currant jelly over the top of the blueberries. Serve immediately.
Tips
This recipe is not really difficult, it just takes a few steps. We used The Gluten-Free Pantry’s Country French Bread flour mix for the gf flour (www.glutenfree.com).
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