Gluten-Free Blueberry Tart {A Sabbath Dessert}

There's been some radio silence around here. I, to put it simply, have been very busy. I started a second job a couple of months ago--a job I'm so in love with, but definitely adds another level of complexity to my life. Most hours of my day are accounted for, which is making it harder and harder to take a sabbath--a day of rest.

It's started to ware on me a bit. I'm finding myself making mental To-Do lists when I need to be focusing on the friend who is across the table from me, sharing her heart. My prayer life has suffered, too, because my brain is quite full, and this is the main reason that I've needed to figure out a new Sabbath plan.

I spent some time awhile ago figuring out that to have a day of rest does not mean that I have to do absolutely nothing, rather things that are restorative to me specifically. This has always--and hopefully will always--include baking. Not the over-the-top-conquer-the-biggest-baking-project-ever baking, but baking that is relaxing and somewhat easy.

I've been dreaming up a blueberry tart ever since blueberries became in-season, and the arrival of (yet another) cook book in the mail, "Sinfully Easy Delicious Desserts," was what it took to make it happen.

This book is full of recipes that show you can make and present something beautiful, with out spending an entire day making in happen. The blueberry tart in the book is not the one that I made, but understanding that making a lovely tart didn't have to be an ordeal, and could instead be a way to spend a bit of my restful time, helped me to get it done.

Now, go ahead and rest . . . and maybe do some baking!

Blueberry Tart
(makes one 10" tart)

1 1/3 cups gluten-free all-purpose flour  (one that is more heavily rice-based than starch-based)
pinch salt
1/4 cup granulated sugar
1 stick cold butter, cut into small pieces
1 egg
1/2 teaspoon vanilla extract
1 tsp white vinegar

2 tablespoons cornstarch
2/3 cup granulated sugar
pinch salt
10 oz frozen blueberries
1 cup fresh blueberries
zest from one lemon, separated

freshly whipped cream, optional


Preheat oven to 375 degrees F.

To make the crust, stir together flour, salt, and sugar. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together egg, vanilla, and vinegar. Stir into flour mixture. Press crust into 10" tart pan. Prick bottom of tart a few times with a fork. Refrigerate crust 30 minutes, or cover and refrigerate up to 2 days. Remove from fridge and bake about 15 minutes, until crust is lightly golden brown.

For the filling, stir together cornstarch and sugar in a medium saucepan. Turn heat to medium-high and stir in 1/3 cup water. Stir in salt and frozen blueberries. Leave the mixture over medium-high heat, stirring every minute or so, until mixture comes to a gently boil. Turn heat to low and allow to cook 2 minutes more. Remove from heat and stir in half of the lemon zest. Pour filling into prepared crust. Allow to cool to room temperature before refrigerating.

Before serving, top tart with whipped cream and the remaining lemon zest.
Tart will keep in your fridge, covered, for 3 days.