Gluten-Free Lemon Tart with Raspberries

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Gluten Free Lemon Tart with Raspberries

Gluten Free Lemon Tart with Raspberries

Gluten Free Lemon Tart with Raspberries | Jump to Recipe

There was a time after my diagnoses with Celiac Disease where I was certain–certain–that good sweets were behind me. I cried. A lot. (Just ask my family). I cried for my Nana’s pancakes and shortbread cookies that would never cross my lips again. I cried for my favorite boxed spice cake that I ate every year on my birthday. I cried for the frangipane tart that we had each Thanksgiving. I cried for Girl Scout Cookies (even though I don’t really love them all that much). I cried for crisp apple pie from Bloomingcamp Ranch. I cried for hot apple cider doughnuts fresh from the fryer. And for waffles. I was insufferable. (Just ask my family). What’s more, I certainly never thought I’d be able to pull off a beautiful and delicious dessert like this Gluten-Free Lemon Tart with Raspberries!

WHO ARE YOUR GLUTEN-FREE HEROES?

On a trip to Anthropologie, I discovered a gorgeous little cookbook that I almost didn’t pick up because obviously something that beautiful couldn’t possible be gluten free. Except it was. IT WAS! Blackbird Bakery Gluten-Free is the work of Karen Morgan, who operated an online bakery and blog by that same name. The photography is amazing…and so are the recipes. One of my favorites is her sweet tart crust that tastes exactly like the tart crust that I used for my frangipane tart each Thanksgiving. You know what? It’s even better. And it also can be rolled out and cut into shortbread cookies that taste exactly like my Nana’s recipe!

Karen helped me restore my confidence in the kitchen, she demystified some of the new flours and ingredients that are used in gluten free baking, and gave me tons of inspirational and unique recipes to try (her cottage cheese muffins with hickory-smoked bacon and chives are to die for…seriously).

I used her tart crust recipe from her cookbook last night to make this gluten-free lemon tart with raspberries, made with the lemons that were overflowing from my produce bin. The lemon curd filling is divine. It’s sweet, tart and truly luscious (and very difficult not to eat right out of the bowl). When poured into the crisp, buttery tart shell, it makes your mouth sing.

It was unusual for me to go to such lengths to make dessert on a weeknight…there are many steps involved…but my heart swelled when my teenage son told me, You’re getting really good at this gluten free baking stuff, Mom. I mean, I can’t tell at all! And I cried. I cried because I knew that all was not lost. I cried because gluten free sweets could be just as good as the sweets from the glutenous olden days. I cried because I was so thankful that my son appreciated my efforts in the kitchen. I cried because all this good baking is the reason why I’ve gained 20 pounds since October. And I cried because there were so many damn dishes to do.

Buttery Gluten Free Tart Crust

Gluten Free Lemon Tart with Raspberries

Gluten Free Lemon Tart with Raspberries

Love lemon as much as I do? Try these zesty recipes!

If you make this gluten-free lemon tart with raspberries, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!

 

Luscious Lemon Tart
 
Prep time
Cook time
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This lovely little tart is a bit labor intensive, but can be made in stages if necessary. Make it for Easter, or serve a slice to your mom on Mother's Day. The bright flavor of the lemon curd is the perfect accompaniment to the crisp, buttery shell. The tart crust is adapted from Blackbird Bakery Gluten-Free and the lemon curd is adapted from The Barefoot Contessa.
Author:
Recipe type: Dessert
Serves: serves 8
Ingredients
For the Crust:
  • ¾ cup plus 2 tablespoons tapioca flour, plus more for dusting (also called tapioca starch)
  • ¾ cup (non-GMO) cornstarch
  • ¼ cup sweet rice flour (or glutinous rice flour)
  • ⅓ cup, plus 1 tablespoon millet flour
  • Pinch of kosher salt
  • 1½ teaspoons guar gum
  • 1 cup confectioners' sugar
  • 1 cup (2 sticks) cold butter, cut into cubes
  • 1 large egg, plus one egg yolk, beaten
For the Lemon Curd:
  • 3 lemons
  • 1½ cups sugar
  • ¼ pound unsalted butter, room temperature
  • 4 extra-large eggs
  • ½ cup lemon juice (3 to 4 lemons)
  • Pinch of kosher salt
  • 2 pints of fresh raspberries for garnish
Instructions
  1. Make the tart crust. Place tapioca flour, cornstarch, sweet rice flour, millet flour, salt, guar gum and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat lightly to combine. Add the butter, and mix on medium speed until the mixture becomes pebbly. Add the eggs and beat just until the mixture turns on itself. Turn out onto a board that's been lightly floured with tapioca flour and knead for one or two turns. Flatten dough into a disk, wrap in plastic and refrigerate for at least 2 hours (it can be stored for a few days in the fridge).
  2. Remove dough from fridge and place on a board that's been lightly floured with tapioca flour. Roll out into a 12-inch circle. Using your rolling pin, carefully roll up the dough and transfer to a 9-inch tart pan with a removable bottom. Press dough into the pan, taking care not to stretch too much. Remove excess dough from the edges. Prick dough all over with a fork. Spray the shiny side of a large piece of foil with GF cooking spray and lightly press onto dough. Fill with pie weights (I used a very old one-pound pinto beans). Place pan in the freezer for 30 minutes while you preheat the oven to 375 degrees.
  3. Remove from freezer and place directly into the oven. Bake for 20 minutes. Remove the foil and pie weights and bake for an additional 20 minutes or until the crust is lightly golden brown. Remove from the oven and cool completely. (Can be covered tightly and kept at room temperature overnight)
  4. Make the lemon curd. Remove the zest from the lemons using a vegetable peeler, taking care to use only the yellow part of the peel, not the white pith. Place into the bowl of a food processor fitted with a steel blade attachment. Add the sugar and pulse until the zest is chopped into tiny bits and thoroughly combined with the sugar. Add the butter and pulse until smooth. Add the eggs, one at a time and pulse until smooth. Add the lemon juice and salt and pulse again.
  5. Pour the mixture into a medium saucepan set over low heat. Cook for 10-15 minutes, stirring constantly, until the mixture is quite thick...like a soft-set pudding.
  6. Pour the mixture through a sieve into a bowl or pitcher, then pour the warm curd into the cooled tart crust. The curd will set at room temperature, or you can refrigerate for a firmer texture. Top with fresh raspberries, if desired.

 

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34 Comments

  1. kerry fickett says:

    wow…so beautiful…I enjoy your journey…and share it with my friends.
    Once you say there are lots of dishes, I am frightened.

    Does that book have a coconut cake? My extremely gf friend was watching me eat a piece of coconut cake (I told her it was yucky)…but I would love to make her one she could enjoy…could not have dairy either…Ben said…I don’t think you could make it vegan….I don’t know…just wondering. Easter says coconut to me.

  2. What a beautiful tart and I really appreciate the fact that the ingredients are all easy to find. What I miss is making croissants. I can still buy them for me, but my GF daughter has never had one. Would love to be able to make for her.

    Really appreciate your blog and the recipes you share!

  3. Wonderful wonderful cake!
    What I miss most from my gluten eating days… pizza!

  4. Oh my goodness…that tart looks delicious!

    As for what I miss most…croissants! Definitely croissants! I’ve been gluten free for a few years now, and croissants have remained at the top of my list for what I miss. One day I will try my hands at making them gfree…one day! 🙂

    1. I miss croissants too, Rachel…and like you I’ve got big plans to try making them gluten free. 🙂

  5. Looks delicious, but do you use tapioca flour or tapicoa starch???

    1. Hi Jane,

      Tapioca flour and tapioca starch are the same thing. 🙂

      Happy baking!

  6. Lisa Andersen says:

    I miss BEER!!! Every now and then I “slip up” and boy do I pay for it….. It is the little devil that is on my shoulder every time I pass a brewery. I also miss bread. Big doughy, just waiting to have butter slathered all over it, pieces of bread…. Now I’m hungry 🙁

  7. Amy Boelk says:

    Alison this Tart looks Amazing~ can you see my drool jk:) As far as what I miss most…. that is pizza!

  8. I am so excited to try this tart recipe out. It is beautiful and very easy to prepare. Thanks for the recipe…

  9. this tart looks absolutely amazing! I haven’t made a tart in ages and you’ve inspired me to get going!
    btw, love the name of your blog! excellent pics too!

  10. Wow. It’s hard to believe what can be done with gluten-free cooking. Your tart is just beautiful!

    1. We’ve come a long way, baby! 😉

  11. Allison! I love how you filled my tart crust! GORGEOUS! You are wonderful!

  12. Jen Hedderman says:

    I was diagnosed with celiac disease in October and my 11 year old daughter was diagnosed in December. I started playing with recipes right away, though I’m still at the point of only baking from others recipes rather than developing my own. We both cried over the same things initially, the family chocolate “Crazy Cake” recipe, another family cake called “Poor Mans Cake” which is served at every family get together, girl scout cookies, soda bread and scones, and warm no-knead bread right from the oven. I have been able to find a way to make most of those things, but what I really still mourn about is the loss of the experience. I can’t just sit down to my mom’s cake with my siblings, or stop for coffee and scones with my best friend. It all take planning now and the joy of the experience and spontaneity of those things is gone. And man, I really, really miss that bread.

    1. Hi Jen, I get it. Believe me. It is a true loss….like a death of a good friend. Eating familiar things is such an emotional experience. I promise you that it really does get better. And as you get more proficient in the kitchen using gluten free flours and flour blends you will really be able to recreate those recipes. And nobody will be able to tell they are gluten free. But yes, it is so much more work. Everything needs to be done from scratch. Family and friends need to get on board…create new traditions.

      I’d be happy to help you work on your cake recipes if you’d like. Send me the recipes and I’ll get to work. Nobody should be without their special holiday cakes. <3

  13. New to your blog but I am loving it so far!! This tart recipe looks devine:)

  14. Yum looks fantastic!! If i made the tart in Friday would it be ok in the fridge till sunday lunch time to serve?

  15. Jessica Haeder says:

    I am also corn free. Could I use all tapioca starch? Or is there something else I could use – maybe potato starch? Looks wonderful!!

    1. And also make sure that the powdered sugar you use has a tapioca and not corn base…but I’m sure you know that already.

  16. Deana Vilches says:

    I can’t wait to try the recipe! I REALLY miss flour tortillas and graham cracker crust. 🙁

    1. I have made graham cracker crust with gluten-free graham crackers…and I think it tastes even better than it did before! 🙂

  17. i replaced the Tapioca (which part to replace was an arbitrary decision) with hazelnut flour. It was delicious. also replaced butter with coconut oil for dairy free version, both crust and lemon curd. Took a very long tome to thicken the curd . Would you know why is coconut somehow harder to thicken?

    1. I have never tried to make curd with coconut oil so I really have no idea. I do know that the melting point for coconut oil is lower than butter…

  18. For me I miss the taste of gluten flour pizza dough! Also those stupid Twizzlers! Lol

    1. Twizzlers?? I’m solidly in the red vine camp. 😉 And I agree x100% on the real pizza dough. Le sigh.

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