Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Friday, June 1, 2012

Lemon Curd Blueberry Tart

I was so pleased to come up with this delicious tart crust. Filled with lemon curd and topped with blueberries, this makes a delightful dessert for summer. I hope your family enjoys it as much as ours did!

Ingredients

1 c Gluten Free Pantry All-Purpose Flour
1 c oats
1/2 c brown sugar
1 t vanilla
1/2 t salt
1 c Smart Balance
1 10 oz. jar Dickinson's Lemon Curd
2 c blueberries (fresh or frozen)
2 T honey
1 T potato flour

Directions

Preheat oven to 350 degrees. Process oats in blender to a fine powder. Mix flour, oats, brown sugar, vanilla, and salt. Cut in Smart Balance until well blended. Press into well-greased 12-inch tart pan or pie pan. Bake 20 minutes. Cool completely.

To make blueberry sauce, place 2 cups of blueberries, honey, and potato flour in a sauce pan over medium-high heat. Mix well and bring to a boil. The blueberry sauce will thicken quickly. Remove from heat and cool to room temperature.

Fill tart shell with lemon curd and top with blueberry sauce. Chill and serve.
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1 comment:

  1. CaroleJune 1, 2012 at 7:10 PM

    Not only looks delicious, but easy! Blueberries and lemon are a great combinaiton.

    ReplyDelete

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