Lucy's Gluten Free Blueberry Thyme Tart

Christmas gatherings in the Southern Hemisphere call for something summery, with a touch of traditional charm — the kind of dessert you’re proud as punch to dish up at Christmas lunch, or share with friends, Chrissy-picnic style. Made with Lucy’s The White One Bread Mix, this French-inspired tart is a step-up in skill but worth every bit of effort: buttery, crisp pastry, smooth vanilla crème, and fresh blueberries bring it all together, -optional to finish with a hint of thyme for an earthy touch. This all-inclusive dish will have everyone smiling and sneaking seconds.

Shortcrust Pastry Ingredients:

330g Lucy’s The White One Bread Mix
80g icing sugar
¼ tsp salt
180g butter, cubed and chilled
1 egg yolk
2–3 tbsp cold water or milk

Vanilla Crème

400ml hot milk
3 egg yolks
70g sugar
45g cornflour
1 vanilla stick
A dash of vanilla essence
6 cubes butter (about 1 tbsp each)

Final Additions

Blueberry & thyme
or sliced strawberries & mint / raspberries
¼ cup apricot jam

Preparation Pastry

Sieve your flour, salt, and icing sugar into a large mixing bowl from a height.

Add the chilled, cubed butter to the bowl. Using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs.

Beat the egg yolk with the water or milk, then add it to the mixture. Gently work it together until it forms small balls of dough. Avoid overworking the pastry or it will become elastic and chewy rather than crumbly and short.

Tip: As soon as the dough starts to form clumps, pour the mixture onto a sheet of gladwrap and wrap it tightly. This helps bring the dough together without handling it too much.

Tip: Little chunks of butter are okay — they help with a flaky texture. Keep everything cold to avoid the butter melting.

Once wrapped, place the dough in the fridge to chill for at least 2 hours. It will keep for up to two days in the fridge or a week in the freezer.

Crème

Bring your milk to a steady warm temperature — steamy, but not scalding.

In a separate bowl, mix the egg yolks with the sugar and cornflour, whisking with a fork until light, yellow, and fluffy.

While mixing the egg mixture continuously, slowly pour in the warm milk little by little to temper it.

Return the mixture to medium–low heat and add the vanilla.

Whisk continuously until the mixture thickens. It should turn into a glossy custard that leaves whisk marks. If undercooked, it will be runny; too long and it will curdle — aim for thick and glossy.

Remove from the heat immediately and mix in the cold cubed butter. Pour into a container and chill straight away. It will keep for up to four days in the fridge.

Assembly

Butter and line a tart tin with baking paper, and preheat your oven to 200°C.

Dust a clean surface and rolling pin with Lucy’s GF White One flour. Roll out your pastry, turning it often, until you have a flat sheet about ½ cm thick.

Carefully roll the pastry around the rolling pin, then unroll it over the lined tart tin. Ease it into the tin, pressing gently into the sides. If it cracks or breaks, you can patch it together like a jigsaw — just keep the dough cold.

Trim any excess by running a knife along the top edge of the tin. Prick the base all over with a fork and place in the freezer for 30 minutes.

Scrunch up a large piece of greaseproof paper, then unfold it and use it to line the pastry, pushing it into the edges. Fill right to the top with rice and blind bake for 30 minutes or until firm, golden, and almost biscuit-like.

Remove the baking paper and rice carefully, then bake for a further 10 minutes.

Leave to cool in the tin.