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Wild blueberry tart with gluten-free crust

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.