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.
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:
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.
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!