Fresh Blueberry Tart
Gluten-free, Very low lactose, FODMAP friendly
Yield: Serves 6-8
Blueberries are FODMAP friendly—just don’t over-indulge. You might be tempted to eat too much of this luscious fresh-fruit tart. Offer freshly whipped real cream for those who can digest it (Remember, most of milk’s lactose is in the water-soluble portion, not the cream. Monitor your own body’s reaction). Still, this tart is heavenly plain—and there’s a bonus: several pecan cookies to munch while you cook.
- 1 cup pecans
- ½ cup butter (1 stick), softened
- 1 cup gluten-free oat flour
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp almond extract
- 4 ½ cups fresh blueberries, separated as below
- 1 ½ Tbsp tapioca starch
- 2 tsp lemon zest
- 3 Tbsp fresh lemon juice
- ½ cup sugar
- a few grains of salt
- Preheat oven to 300 F.
- Whirl pecans in a blender or food processor until they form a coarse meal, with bits of nuts remaining.
- Mix ground pecans, butter, GF oat flour, 1/3 cup sugar, egg, vanilla and almond extracts with a large, heavy spoon until smooth.
- Spread enough dough in a 9” pie or springform pan to cover the bottom about ¼” deep. Use the rest of the dough to make a small batch of excellent pecan cookies—drop them by rounded teaspoons on an ungreased cookie sheet, and bake them for 20-30 minutes.
- Bake the tart crust 35-40 minutes, until it starts to brown and feels firm. This dough will settle into the bottom of the pie pan, even if you try to pat it up the sides. It will be fine that way. Honest.
- Let cookies cool enough to munch on while you wait for the tart shell to finish baking, or save them for later. Your call. When the shell is done, let it cool completely.
- Rinse the blueberries and pat dry. Divide into three small bowls: 1 cup for the syrup, 2 cups for the filling, and 1 ½ cups of good-looking ones for the topping.
- Mix ¼ cup water and 1 cup of berries in a saucepan. Bring to a boil, and then simmer (stirring occasionally) over reduced heat until the berries start to disintegrate, about 3 minutes. Remove from heat.
- Mix tapioca starch with 1 Tbsp water in a small bowl. Stir it into the berry syrup. Add lemon zest and juice, ½ cup sugar, and salt. Return the pan to heat, bring to a boil, turn the heat back down, and simmer—stirring—about 1 minute. The syrup will thicken quickly.
- Remove syrup from heat. Stir in the 2 cups of berries, then transfer the coated berries into the cooled tart shell. Level the top.
- Now sprinkle the last 1½ cup of berries over the top. Press them down gently, so they’ll stick to the syrupy layer. Cool the tart in fridge for at least 30 minutes. Keeps well about 2 days.