Tuesday, May 24, 2016

Just In Time for This Weekends Festivities, Gluten Free (or not) Blueberry Tarts with Buttermilk Ice Cream.

   It's blueberry season here in Sonoma and the berries are available all over town at prices I just couldn't resist. I've been woking 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 working with a variety of non-gluten flours for years all because of cooking Indian food, and I've been having a great time whipping up dishes and desserts to be served in the cafe. We taste test every Saturday night, but I couldn't wait. I saw these blueberries and had to bake tarts STAT! These little tarts are super easy and they can be made with either gluten-free flour or regular flour, no difference.  Either way they're a perfect dessert for a warm late Spring evening in the CocoaPlanet garden.

Blueberry Tarts

Here's What You Need:

For the Tart Dough: 
1 1/4 cups of flour, (regular or gluten free) plus a bit more for dusting
3 Tbs sugar
1/4 tsp salt
7 Tbs unsalted butter chopped up
1 egg yolk
1/2 tsp vanilla extract
1/2 tsp fresh lemon juice
3 Tbs ice water
see the link here for directions

For The Filling:
4 cups of fresh blueberries washed and stemmed
2 Tbs corn starch
1/3 cup of sugar
2 tsp lemon zest
2 Tbs lemon juice
a pinch of salt

Buttermilk Ice cream

Here's What to do:
Mix your tart dough directions here
When the dough is blended and formed into a disc wrap it in saran wrap or waxed paper and let it firm up in the fridge for at least an hour. If you're making gluten free dough pop it into the freezer for about 10 minutes before working with it.
Preheat the oven to 375 degrees.
Butter 5 small tart pans with removable bottoms.
Cut your disc of chilled dough into  five pieces
Roll one out and shape it into a disc.
Fit the dough into the tart pan.

Trim away the excess dough.

Do this with each tart pan.

Set them aside.
In a large bowl mix together the blueberries with the lemon zest.

Add in the corn starch...

...lemon juice...

...and sugar.

Stir everything together well then pour the berry mixture into each 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.

Let them sit for at least 20 minutes before unmolding.

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. In fact strawberries, or raspberries and blueberries together make a perfect combo for Fourth of July! Coming up next, something spicy and new direct from The Chaunk to you. Follow along on Twitter @kathygori

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