These gluten free blueberry tarts are tasty enough to serve to people who aren’t gluten free. They’re not super sweet though so if you prefer sweeter desserts you might want to add extra sugar.
Gluten Free Blueberry Tarts
¼ cup brown sugar
½ teaspoon vanilla
3 tablespoons melted coconut oil
½ teaspoon baking powder (optional)
¼ teaspoon salt
1 ½ cups almond flour
¾ cup millet flour
In small mixing bowl whisk egg until thoroughly blended and light in color. Whisk in vanilla and melted coconut oil, whisking constantly so oil does not cook egg. Whisk in brown sugar. Stir in dry ingredients. Line a cupcake pan with cupcake papers. Press dough onto bottom and sides of each paper. The dough will rise as it cooks so press your dough to about half the thickness you want the tart shell to be. If you omit the baking powder you can leave the dough a bit thicker. If the dough starts sticking to your fingers more than to the cupcake papers either wash your hands or dip your fingers into sugar or flour. Bake at 375 degrees Fahrenheit for 7-9 minutes. Make filling while the shells bake. Makes 12 tart shells in a standard size cupcake pan. If the tart shells have puffy spots after baking press them down while they are fresh and hot right out of the oven.
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons lemon juice
2 tablespoons brown sugar
½ tablespoon butter (for dairy free use non-dairy butter substitute)
2 1/4 cups blueberries (I used frozen ones)
Whisk cornstarch into water and lemon juice until thoroughly blended, Whisk in brown sugar. Add butter and blueberries. Cook on medium to medium high until it boils and thickens, stirring often. Spoon filling into baked tart shells. Serve warm or cold. Refrigerate leftovers in sealed container.
For a 4th of July red, white, and blueberry treat top with whipped cream or meringue and add either a cherry or strawberry just before serving.