|Photo by Taste of Home|
I made the crust differently, tweaking my gluten free pie crust recipe and just making the tarts in regular 9-inch pie plates. For one tart, the slices came out of the pan easily and the other crust really stuck. I'm not sure what made the difference between the two. I do know that I will hunt for more of a shortbread type gluten free crust recipe for the next time. The flavor of these tarts was great and the slices that came out intact were very attractive, so I will definitely try this again. The only other thing I did differently was to use 2 whole eggs in the filling, rather than 4 egg yolks. I only take time to separate eggs and find another use for the whites if it's really necessary to the success of a recipe, which in this case it was not.
These tarts went over well and got great reviews at yesterday's potluck. If you're looking for a sweet taste of midsummer blueberries, you will want to give this recipe a try!