Lemon curd blueberry tart with almond flour crust

3 comments
artist trade, food

Baking has never been my strongest suit. I am whimsical in the kitchen, throwing things into cast iron pans based on memory and rarely measuring even though I have a set of really cute bamboo measuring spoons…

I have been advised to not eat wheat for a while again, but I received this beautiful jar of lemon curd from my friend Anne and it required something special to go with it. I also did a really fun artist trade with Emily Brock of Board and Bread. She made this gorgeous walnut pie server by hand. You should definitely check out her work!

These are both just a few reasons why on a rainy Portland night, I decided to bake this easy tart.

Here is my recipe for Lemon Curd Blueberry Tart with Almond Flour Crust

This recipe is GLUTEN FREE! And you could use a different filling if you wanted it to be dairy free as well. Enjoy it! And please leave me comments on how it turned out for you!

FOR THE CRUST

2 cups almond flour (I use whichever one I can get at the store. This time it was the fine light variety)

1/2 cup olive oil

1/2 tsp baking powder

nice pinch of salt

1/2 cup caster sugar

big pinch of cardamon

1 egg

—-

FOR THE FILLING

one jar of lemon curd

1 1/2 cups of greek yogurt

bowl full of frozen blueberries (or other fruit. Raspberries would be lovely too. or whatever is fresh in season. Blues was what was in the freezer!)

Spoon of honey

Preheat the oven to 350, and grease a pie tart pan with a thin coat of olive oil.

Then I beat the egg, add the olive oil, salt, sugar, and then everything else.

I press the mixture into the pan with my fingertips. Don’t worry if it breaks apart a bit, the baking powder will get it’s work done and puff up the mixture a little so it will expand. Press it down so it covers the bottom of the pan.

Then put it in the over for about 10 mins to pre-bake.

Meanwhile for the filling, mix together the honey and the yogurt. I bought Nancy’s greek yogurt for this recipe. It was so tangy and good!

Pull out the pre-baked pie crust, it should be JUST a little golden.

Spread a healthy layer of the yogurt filling over the entire crust.

Sprinkle the berries over the top.

Spoon large dollops of lemon curd in a pretty pattern over the top. I put one big drop in the center, and then about 6 or 8 dollops around the edge where you would maybe slice the pie later.

Put it back in the oven for about 15 minutes or until the crust is more golden, and the lemon curd has melted slightly.

Let the tart set up for about an hour, if you can keep inquisitive fingers out of the way long enough!

Serve with Sherry, or a nice pot of spicy chai.

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3 thoughts on “Lemon curd blueberry tart with almond flour crust”

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