I had the most wonderful gift yesterday. My boss gave me the day off work. I couldn’t think of a better gift than the gift of time. My weekends seem to be brim full of all the things I can’t do during my working week and the extra day was bliss. I did nothing much that was on my permanent to-do list. Instead I went to the movies – Woody Allen’s Blue Jasmine, which was amazing and had an ice-cream, a rare occurrence. I then walked to the beach, did a big circuit past the shops and on to the supermarket to buy a few ingredients to make this delicious tart. Once home, I baked it in a leisurely manner, unlike the rush that often happens on Saturday, and thoroughly enjoyed the experience. And I can tell you something – it tasted wonderful for it. I must have baked my peaceful state right into it. It’s now Saturday and all I had left to do was photograph it and eat it. I ate too much because it was so good and now have a belly ache. That’s what happens when you are fructose intolerant and eat too much sugar. A little is fine but too much can be disastrous. I know this but sometimes that tiny devil that sits permanently on all our shoulders gets the better of me and I self-destruct. Whether it’s worth it or not is debatable. But at least now I make the conscious choice to suffer whereas, in the past, I suffered no matter what I ate or eliminated and didn’t know why. A more complex food intolerance I couldn’t have chosen than to be intolerant to the sugar component in foods. But my life today is day and night to what it used to be and well worth the effort that goes into keeping the balance right on a daily basis.
The idea for this tart came from this recipe here but I had to make it gluten-free and low FODMAP so a few changes had to happen to the ingredients. Also, the original recipe said to bake the filling for 30 minutes. But I had to bake it for 1 hour before the filling was set but my oven is wonky so 45 minutes for the gluten-free version might be fine for you but do check that it is set. If the crust starts to get too brown, cover the tart with a sheet of tin foil.
- 133gms/4.7oz white rice flour
- 22gms/0.8oz tapioca flour
- 45gms/1.6oz potato starch
- pinch of salt
- 1 heaped tbsp sugar
- 100gms/3.5oz butter
- 1 medium egg
- 200gms/7oz frozen blueberries
- 2 tsp tapioca flour
- 300gms/10.5 oz sour cream (if you are lactose intolerant you could use lactose-free sour cream or yoghurt)
- ½ cup icing sugar
- 3 egg yolks
- 2 tbsp white rice flour
- Blend all the dry ingredients in a food processor.
- Add the butter cut into small pieces to the food processor and process until fine crumbs form.
- Add the egg and process until it forms a dough.
- Remove from the processor and add a little more rice flour if it is too wet - this depends on the size of your egg.
- Press into a greased tart dish and place in the fridge for 30 minutes.
- Preheat the oven to 180°C/360°F.
- Place baking paper in the base of the tart and fill with rice or dried beans and blind bake for 15 minutes.
- Remove the paper and beans/rice and cook for another 10 minutes.
- Mix the blueberries in the tapioca flour and place in the pastry case.
- Combine remaining ingredients together and whisk until smooth.
- Pour over the blueberries.
- Bake at 160°C/320°F for 45 mins or until set.
- Allow to cool for 10 mins before removing from the tin.
- Dust with icing sugar and serve.
In New Zealand, spring has certainly arrived with milder temperatures and the rain, which is part and parcel of this season. I took a couple of quick shots out in our garden for you to show the crossover of the seasons from winter – the pink camellias – to spring – the yellow Kowhai, a tree which is native to New Zealand.
I’m glad you had a day all to yourself and what a treat to go to the movies with nobody needing you to do anything. Your blueberry sour cream tart would be perfect today!
You hit it on the nail, Maureen – nobody needing me to do anything. What bliss. The tart has already disappeared so I had to bake again today.
Nice action shot! Isn’t it nice getting an unexpected free day like that? And deciding to relax rather than work on that To-Do list was perfect! Lovely tart – such a nice way to celebrate the arrival of warmer weather.
Thanks, John. The action shots are a little hard with only my pair of hands. Sifting icing sugar, holding a reflector and taking a delayed photo takes a bit of juggling but I was pleased with the results.
Happy spring to you, Suzanne! I’ve been off helping my sisters with my elderly parents…so it seems like ages since I’ve stopped by. Your tart is simply gorgeous! Perfection. And the photo with the powdered sugar dusting is lovely!!!
Thanks, Liz. It’s good to see you again. Elderly parents are a worry that tugs at the heart strings and doesn’t let go.
Such a pretty tart! Sour cream based tart filling sounds delicious! Love the shots from your garden and the clear blue skies!
Thanks, Julia. I love the days with clear blue skies. One’s dreams seem more possible.
I agree – gift of time is the best gift. I want to see this movie as well. Hope to find time soon. And tart looks, as always, beautiful.
Time gets more and more precious, the older you get. Do see the movie.
Blueberries are my favorites! I usually have them in my morning cereal but have been known to bake with them as well -your gluten free tart looks like a perfect way to bake them up in something delicious 😉 I like the gluten free take on your recipes and the photos are quite appealing 😉
How nice to have a relaxing day off and enjoy a movie 😉
Gluten-free baking is certainly interesting and rather rewarding.
I am not used to relaxing so my day off was extra special.
So glad you had a day off Suzanne its such a wonderful thing to be given,. Sounds like you relaxed a bit. love the picture with the icing sugar
I did relax and it was great. I had fun photographing the cascading icing sugar.
How nice that you had the day off to do as you please. It sounds like you made the most of it, including this lovely dessert.
I just need a few more days like that. I so seldom relax completely.
Sounds like a great day to me! On the other note your tart look incredible. Enjoy your week!
Thanks, Sandra, I was really pleased with the tart. It was a great day. I need more.
It came out picture-perfect. I am craving a slice of that now.
How nice of your boss to give you the day off. You are right that time is more valuable than money.
Thanks, Clara, It did look pretty good as well as taste good.
I have never had a boss give me a day off before. This is a definite first.
I can’t wait to see that movie – love Woody Allen and Cate Blanchett. How lovely to have a surprise day off and it seems you made the most of your time. I love the Kowhai trees – miss not seeing them. This blueberry sour cream tart looks really delicious xx
Cate Blanchette is always amazing and extra so in Blue Jasmine.
We used to live in Kowhai St in Mairangi Bay, just around the corner from where we are now. It is lined with Kowhai trees.
Beautiful tart, I love blueberries and that dusting of sugar on top!
Thanks, Laura. There’s nothing like a last dusting of sugar.
What a gorgeous and perfect tart, Suzanne!
Thanks, Nik.
That tart is absolutely gorgeous!
Thanks so much. I was pleased with how it came out.
I haven’t baked anything gluten free in at least 6 months..until yesterday. Most of the time I don’t really care for the results enough to repeat the recipe. Have tried a few paleo quiche/tart crusts and not liked any. This one however is the exception!! 🙂 Loved both the lightness of the pastry and the filling…I made the strawberry version. Looking forward to making the salmon spinach quiche and using this pastry recipe for my own quiche recipes. Thank you!
It’s a great base gluten-free pastry which I created through lot of trial and error. This is also a very good filling which can be used with various different fruit and without the sugar for savouy dishes. I am glad you like it.
I made this tart with lactose-free greek yoghurt instead of sour cream and it worked a treat! I wasn’t sure if it would set properly but it did! Fantastic 🙂
That’s a great solution for those who are lactose-free. Thanks for letting me know.