It's official. I'm obsessed with cardamom. And the combination of blueberries and cardamom is a revelation in this Blueberry Cardamom Tart. For those not yet on the cardamom bandwagon, let me expand...Cardamom is a warm spice similar to cinnamon with with a zippier, more citrusy vibe! Yum!
Lemon and blueberry is a pretty common pairing, especially when it comes to muffins, scones and pies. The addition of cardamom in this blueberry filling serves to amp up that lemony goodness. For a little extra somethin', somethin', I added oat flour and cinnamon to the crust for extra nuttiness and warmth.
More often than not, a blueberry tart or pie hits the table in a bit of a soupy mess. The crust is left to float along in a river of sticky, sweet filling. This tart, however, slices BEAUTIFULLY making for the perfect bite. A combination of mashed blueberries and tapioca flour creates a wonderful thickening agent for this tart filling.
And don't let the shape of this tart scare you off! I went with a rectangular, fluted pan for fun visual appeal, but you can absolutely swap for a traditional round pan you likely already have laying around your kitchen!
Blueberry Cardamom Tart
Ingredients
For the crust
· 1/3 cup oat flour
· 2 tbsp sugar
· 1 ¼ cup flour
· 1/8 tsp salt
· ¼ tsp cinnamon
· ½ cup butter, chilled and diced
· 2 tsp vanilla extract
· 4-6 tbsp ice water
For the filling
· 5 cups blueberries
· ½ cup sugar
· 5 tbsp tapioca flour
· ½ tsp ground cardamom
· ½ tsp cinnamon
· 1/8 tsp salt
· Zest of a lemon
· 1 tbsp lemon juice
For the crust… In the bowl of a food processor, blend together oat flour, sugar, flour, salt, and cinnamon. Once combined, add the butter. Pulse until the butter resembles small peas. Add the vanilla. Gradually add the water and pulse to combine. Continue to add water until the dough begins to clump together.
Pour dough out onto a large sheet of plastic wrap. Gather the dough together into a ball. Form ball into a small disk or rectangle depending on the shape of your tart pan. Wrap tightly in plastic. Chill for at least 2 hours or overnight.
For the filling… Add 2 cups of blueberries to a large mixing bowl. Mash berries with a fork. Add sugar, tapioca flour, cardamom, cinnamon, salt, lemon zest and juice. Stir until the sugar and tapioca flour dissolve. Stir in 1 cup of whole blueberries. Set to the side for at least 15 minutes to allow the filling to thicken.
Preheat oven to 350F. Grease a 14in rectangular, fluted tart pan. If you do not have a rectangular pan, you can use a traditional 9-in round, fluted tart pan.
Remove the crust dough from the fridge. Dust a clean work surface with flour. Remove the dough from the plastic wrap. Using a rolling pin, roll the dough out into a large rectangle (or circle) to fit your pan. Dough should be about 1/4in thick. Transfer the dough to the pan and trim off any excess crust so that the dough is flush with the top of the pan. Prick the bottom of the crust with a fork.
Place the fluted pan on a sheet pan and bake immediately for 15 minutes. Remove from the oven and set aside.
Pour the blueberry filling into the crust. Smooth the top of the filling. Line the top of the filling with the remaining 2 cups of blueberries.
Bake for about 50 minutes until the filling is set and crust is golden brown.
Cool the tart for at least 20-30 minutes to allow the filling to firm up. Or chill the tart in the fridge for at least 4 hours.
Serve hot, room temperature or chilled alongside ice cream or whipped cream.
Serves 8
Notes
If using frozen blueberries, defrost 2 cups to make for easy mashing. Either bring to room temperature on the counter a couple hours before making this recipe, or zap in the microwave for 1 minute or so.
GF Friendly
Gluten Free Friendly!
Substitute the flour for either Cup4Cup or Better Batter GF flour. Also ensure your oat flour is GF.