Low Sodium Blueberry Tart

Delight in the wholesome goodness of this Low Sodium Blueberry Tart, a heart-healthy twist on a classic dessert that doesn’t skimp on flavor. Made with a tender whole wheat crust and a luscious blueberry filling naturally sweetened with honey, this tart is both nourishing and indulgent. Fresh blueberries are the star of the show, enhanced with a hint of lemon zest for a refreshing tang, while unflavored gelatin helps create a perfectly set filling without the need for excess sodium. With its golden-baked crust and vibrant fruit topping, this easy-to-make treat is perfect for summer gatherings or any occasion. Plus, it's ready in just over an hour and serves eight, making it an ideal centerpiece for your next dessert table.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1.5 cups whole wheat flour
• 0.75 cup unsalted butter
• 3 tablespoons ice water
• 0.25 cup granulated sugar
• 2 tablespoons cornstarch
• 4 cups fresh blueberries
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon unflavored gelatin

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the whole wheat flour and 2 tablespoons of granulated sugar.

Step 3

Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 4

Gradually add the ice water, mixing gently until the dough begins to come together. Do not overmix.

Step 5

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 15 minutes.

Step 6

On a lightly floured surface, roll out the chilled dough to fit a 10-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess.

Step 7

Prick the base of the dough lightly with a fork to prevent bubbling.

Step 8

Place parchment paper over the dough and fill with baking weights or dry beans. Bake for 15 minutes until lightly golden. Remove weights and parchment, and let the crust cool.

Step 9

In a medium saucepan, combine the remaining granulated sugar and cornstarch.

Step 10

Add the blueberries, lemon zest, and lemon juice to the saucepan. Cook over medium heat, stirring frequently, until the mixture starts to thicken and bubble.

Step 11

Remove from heat and stir in the honey and unflavored gelatin, mixing well until dissolved.

Step 12

Allow the blueberry mixture to cool slightly, then pour it into the pre-baked tart crust, spreading evenly.

Step 13

Bake for an additional 20-25 minutes, or until the filling is set and the edges of the crust are golden brown.

Step 14

Let the tart cool to room temperature, then refrigerate for at least 1 hour before serving.

Step 15

Slice into wedges and enjoy your low sodium blueberry tart!

Nutrition Facts

Serving size	(1044g)

Amount per serving	% Daily Value*
Calories	1956.4

Total Fat 77.4g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 186mg	0%
Sodium 34.3mg	0%
Total Carbohydrate 316.4g	0%
Dietary Fiber 36.9g	0%
Total Sugars 146.1g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 124.6mg	0%
Iron 8.8mg	0%
Potassium 1263.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 6.1%

Carbs: 60.6%