Wild Blueberry Tart with Buttery Buckwheat (Gluten-Free) Crust

Wild blueberry tart with gluten-free crust

Thanks to the Wild Blueberries Association of North America for sponsoring this post

There I was in my kitchen, prepared to get baking, with two clear objectives in mind:

1) Develop a Wild Blueberry Tart that anyone could tackle, from a teenage amateur baker to an adult in recovery from past pastry failure.

2) Be sure said tart could be made entirely gluten-free.

I started by typing “Easy Tart Crust” into the Google search box on my laptop. It turned up more than 29 million results.  I was suspicious. How could that much pastry be genuinely easy? When I took a gander at the recipes on that first page, most looked no different from any other tart I’ve ever made. And none were gluten-free.

Here’s the truth: for a lot of folks, pastry isn’t easy. Having the ingredients at the right temperature, mixing it adequately, chilling properly, and knowing when more flour is needed can be a challenge for home cooks (myself included). And that doesn’t even take into account rolling out the dough, transferring it successfully to the pan, and baking it just right.

Easy as Pie

With summer here and Fourth of July gatherings approaching, I wanted a Wild Blueberry Tart that truly is easy-as-pie to make. So instead of Google, I turned to my sister-in-law, Alison, for advice. She’s a professional pastry chef who proposed I adapt her “Cheater’s Crust” recipe for my Wild Blueberry Tart. Here’s why:

  • The ingredients get stirred together with ease in a single bowl.

  • It doesn’t need to be chilled.

  • The dough doesn’t get rolled at all. Once stirred, you dump it into the tart pan and press it into the bottom and sides.

Flavorful Wild Blueberry Filling

Here’s more good news: The filling is just as simple as the crust. Unlike most fruit tarts, there’s no slicing, dicing, pitting, trimming, or even washing needed.  It’s made with frozen wild blueberries, which I find more affordable and reliably flavorful than ordinary blueberries. They’re available year-round in the freezer section of the market and ready to go. Because wild blueberries are naturally sweet, the filling has just 2 tablespoons sugar, total. That, along with a little lemon juice and zest is all it takes to make the tart bright and packed with flavor.

100 Percent Gluten-Free

Last but not least, the pastry can be made entirely gluten-free, without any sacrifice in flavor or texture. For interest, the recipe includes buckwheat and almond flour, which are a dreamy match for the sweet tang of wild blueberries. Pressing the surface of the tart after it’s been par-baked helps to keep the crust in place, particularly when using gluten-free flour. 

So pull out your pastry pan, stock up on frozen wild blueberries, and tie on an apron. You’ve got a tart to bake, and this time, it really will be easy.

Wild blueberry tart with gluten-free crust
5 from 6 votes
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Wild Blueberry Tart with Buttery Buckwheat (Gluten-Free) Crust

The sweet tangy flavor of wild blueberries are delicious in a buttery gluten-free crust that is embellished with buckwheat and almond flour. The dough is a snap to make, since you simply mix it in a bowl and press it right into the tart pan, no chilling or rolling required. 

Course Dessert
Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 8 to 10 servings
Calories 243 kcal
Author katiemorford

Ingredients

For the crust

  • 10 tablespoons salted butter
  • 1 cup gluten-free or regular all-purpose flour
  • ¼ cup buckwheat flour
  • 3 tablespoons almond flour
  • cup sugar
  • ½ teaspoon kosher salt

For the filling

  • 3 cups frozen wild blueberries (defrosted)
  • 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 2 teaspoons lemon juice
  • Zest of ½ large lemon

Instructions

  1. Preheat oven to 375 degrees F.
  2. Put the butter in a small saucepan and set over medium-high heat. Cook, swirling the pan occasionally, until the butter melts halfway. Remove from heat and swirl the pan from time to time until the butter melts completely. 

  3. While the butter is melting, use a fork to whisk together the all-purpose flour, buckwheat flour, almond flour, sugar, and salt.
  4. Once the butter is melted, add it to the flour and stir with a fork until mixed together. Transfer to a 9-inch round tart pan and use your fingers to press the dough evenly and firmly into the bottom and up the sides of the pan. Set on a baking sheet and bake for 22 minutes.

  5. While the crust bakes, mix together the ingredients for the wild blueberry filling.
  6. After 22 minutes, remove the tart crust (don't worry if the edges of have slumped down into the pan a bit). Lightly grease the bottom of a metal measuring cup and use it to press the bottom and sides of the dough firmly against the pan, so it hugs the pan nicely and presses the crust back into place along the sides.

  7. Pour the wild blueberry filling into the pan. Bake on the baking sheet until nicely browned, another 22 to 24 minutes.

  8. Let cool for about 20 minutes before serving.

 

Comments

06.26.2018 at 9:11 AM #

kit broihier

Love an easy crust! And this looks just beautiful (and tasty)!

06.26.2018 at 1:59 PM #

katiemorford

The buckwheat in the crust is magic with the wild blueberries!

06.27.2018 at 12:27 PM #

Regina

Looking forward to trying this soon! So many of your recipes have become constants in my house. A question though, are the blueberries defrosted and not drained? I know sometimes too much moisture can be bad for crusts. Is the corn starch absorbing the extra moisture? Thanks.

06.27.2018 at 3:44 PM #

katiemorford

Hi Regina,

I have not drained the berries after defrosting. I do think the cornstarch helps to thicken the juices a bit. The juices are full of flavor and nutrition and I haven’t found the tart filling too thin, but you could always drain off a little of the juices if you prefer.

06.28.2018 at 10:37 PM #

Heather Wall

Katie! Loving your bluberry recipes! We have a bumper crop in our garden this summer! May have to send you a picture. Xoxo Heather

06.29.2018 at 12:26 PM #

katiemorford

Lucky you! When you run out, give frozen wild blueberries a try. They’re delicious and a nutrition powerhouse. 🙂

06.30.2018 at 3:48 AM #

Katie | Healthy Seasonal Recipes

I love the addition of buckwheat and almond flours! I have a bag of each on hand. Hooray for a press-in crust!

06.30.2018 at 8:03 AM #

Marie

Katie, what can I sub for buckwheat flour? White whole wheat ok?

06.30.2018 at 8:03 AM #

katiemorford

You can probably just use more all-purpose flour and certainly whole wheat flour would work.

07.01.2018 at 6:49 PM #

katiemorford

They add such a warm, nutty flavor to the tart.

08.27.2018 at 10:16 PM #

Debra Michaud

any substitutions for the butter? My crowd is coda free

08.27.2018 at 10:16 PM #

katiemorford

Hi Debra,

I would think you could use coconut oil. Let me know if you try it and how it works for you!

Katie

06.25.2019 at 12:59 PM #

Cortney Zieky

Can we sub corn starch? We are corn free

06.25.2019 at 12:59 PM #

katiemorford

Hi Cortney, Check out this link on epicurious, which gives some alternatives to cornstarch. Hope you find an easy solution here! https://www.epicurious.com/ingredients/how-to-substitute-cornstarch-article

11.02.2019 at 10:30 PM #

Laurie

I am allergic to all tree nuts so need a substitute for almond flour. Can I just add 3 extra TBSPs of one of the flours? And if so which would be better to increase?

11.02.2019 at 10:30 PM #

katiemorford

Hi Laurie, I think you could use coconut flour or 3 tablespoons all-purpose flour.

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