When I say that it’s blueberry season, I mean hell yeah it’s blueberry season!
Throughout the entire year, during my hundreds of unnecessary visits to the grocery store, I always stop to check the prices of a) avocados, and b) berries. In the past week, blueberries have been on sale – the best kind of sale there is when it comes to fruit, and is usually nonexistent – buy one get one free! Guess who stocked up?
Being a berry-lover, I couldn’t resist the temptation, and ended up buying tons of blueberries. Being a baker, I couldn’t resist the temptation of turning at least half of them into baked goods and desserts.
The filling of this blueberry tart is pretty standard. A solid amount of blueberries with starch and sweetener. The crust is something special. It’s a healthy crust, without any refined white flour or butter. Thus, it’s also gluten-free and vegan.
While a regular slice of blueberry tart could get you feeling full and slightly guilty, and two slices would most certainly make you a little uneasy and guilty, that’s not the case with this one. The crust is light and crumbly, while still able to hold it’s pretty tart shape.
Rustic Blueberry Tart
Adapted from Bakerita
Makes one 8-inch tart
- 2 cups fresh blueberries
- 1 tablespoon honey or maple syrup
- 2 teaspoons tapioca or corn starch
- 1 cup almond flour
- 3/4 cup old fashioned oats
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons coconut oil, solid
- 2 tablespoons chopped pecans
- Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
- In a medium bowl, toss the blueberries, honey/maple syrup, and starch together until the blueberries are evenly coated in the mixture
- In a separate medium bowl, mix together the almond flour, oats, honey/maple syrup, baking powder, and salt until combined. Add the coconut oil and crumble it in with your hands or a fork until there no large clumps remain, and the mixture holds together when pressed
- Remove a heaping 1/2 cup of the crust dough for the topping and set aside. Press the rest of the dough in a loose bottom 8 or 9 inch tart pan
- Add the blueberry mixture onto the crust, leaving any extra liquid from the blueberries in the bowl
- Add the chopped pecans to the remaining crumble dough that you set aside earlier, and sprinkle on top of the blueberry mixture
- Bake for 40-45 minutes, until the blueberries are bubbling and the crust is starting to brown
- Let cool completely before serving