I’m still getting used to this whole gluten-free lifestyle. Today I had friends over for lunch and it was truly the first time I was sad I couldn’t eat something.
I served a white wine chicken salad (calm down, Trader Joe’s) on their pretzel croissant rolls.
I took a deep breath of the gluteny goodness as I prepared mine on a less pretzel and even less croissant like bread.
Sigh.
Now that I’ve become one of “those people” who has dietary restrictions I knew that I needed to start baking gluten-free or risk losing weight.
We can’t have that now.
I came across this recipe on pinterest and decided that it fit the bill.
Except I didn’t have almond flour so I used almond meal
And I didn’t make lemon curd, I just bought a jar of it.
Hey now, I said this was easy.
Lemon Blueberry Tart Recipe with Almond Crust:
Crust
2.5 cups Almond Meal
5 tablespoons butter
1 egg (Oops, it says egg white but I used a whole egg)
Now that I’m reading the original recipe I realize I forgot to add the pinch of salt. Huh. You should probably do that.
I also did 3 tablespoons of sugar.
I used a pastry cutter to cut chilled butter into the almond meal. I then added egg and just mixed it all by hand. I pressed it into my pie tart pan that I first sprayed with cooking spray. The crust was sort of goopy feeling so I stuck the whole thing into the freezer to chill. I don’t know how long. I was very distracted. Maybe 15- 20 minutes?
While it was in the freezer, oven was on 400. Once it was chilled I put it in oven for 15 minutes. Honestly, I think it could have used a little longer but I was in the middle of throwing chicken nuggets at my kids for lunch. The original recipe said not to over cook so I didn’t. It was perfectly fine and it’s possible I’m thinking CRUST and this was more chewy than crispy. It was probably perfect.
Curd:
If you want homemade follow original recipe. I’m sure it is delicious. Even though I’ve made curd before, I was short on time so JAR CURD IT IS. You can find this in a grocery store by….I think the Jelly section?
I thought the curd was a little too strong on its own so I added the whole jar of curd to a whole package of cream cheese and blended it using a blender. I then squeezed some lemon juice (one slice?) and added some zest too. I did this all to taste.
Put it all together
I took the crust out of the oven, I let it cool and then put it in freezer to cool quicker because I was running out of time. (I’m very poor at time management)
Once cooled, I used a spatula to spread the filling and then topped with blueberries because the store was out of strawberries.
In the end it turned out delicious.
P.S. But seriously, can you believe I took that picture? #WorstPhotographerEver
Love your adaptation! I love the idea of mixing the curd with cream cheese. Mmm – blueberries. Our crust was definitely “crust” (crispy) so maybe a few more minutes in the oven would brown it up a bit and make it more crispy than chewy. Since you’re eating gluten-free (and shop at TJs), you should totally try making a pie with a gingersnap crust using Trader Joe’s gluten-free gingersnap cookies. I just posted a recipe for it and I think next time I’d make this recipe using that crust. Sooooo easy.
It sounds amazing!
I thought the pic looked great! And this looks delicious. Thanks for sharing.
This looks great. Appears that I will now be forced to make my first trip to Trader Joe’s, of which I am irrationally afraid
The FIRST thing I thought when I came upon this post in my reader was,”DAMN that photo is AMAY!”
Yes I think in weird abbreviations like that. Also, this recipe sounds delish! I’m avoiding all grains so I gotta try this!