Rustic Blueberry Tart with an Oat Crust (Clean)

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


Blueberry filling

  • 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


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium bowl, toss the blueberries, honey/maple syrup, and starch together until the blueberries are evenly coated in the mixture
  3. 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
  4. 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
  5. Add the blueberry mixture onto the crust, leaving any extra liquid from the blueberries in the bowl
  6. Add the chopped pecans to the remaining crumble dough that you set aside earlier, and sprinkle on top of the blueberry mixture
  7. Bake for 40-45 minutes, until the blueberries are bubbling and the crust is starting to brown
  8. Let cool completely before serving

Classic Lattice Top Apple Pie (Cheat)

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Before this, I’d never made an apple pie before.

I know, right? All those hours I’d spent baking, and baking an apple pie never crossed my mind. I made this yesterday, and 3/4 of it is already gone. It’ll probably be completely gone by tonight.

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So why exactly did I randomly decide to bake an apple pie? Well, apparently one of my mom’s friends baked an apple pie, and my mom has been urging me to bakean apple pie ever since.

I asked her if she wanted a crumble or a lattice top. Personally, I adore crumbles, but she wanted a lattice top. I’m glad she did. The lattice top was really fun to make, and it tasted so good!

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I really really really hate wasting food, so after peeling the apples, I places the peels on a baking sheet, sprayed a little oil on them with a bit of cinnamon and sugar, and baked them at 150C for a while…I didn’t check how long it took them to dry and crisp up, bust just keep an eye on them. When they’re crispy and dry, eat them!

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Subs: You could always throw 1/2 cup of raisins into the filling if you wish. I forgot to. Also, feel free to adjust the lemon and spices to taste.

Apple Pie

Adapted from Smitten Kitchen

Serves 10-15



  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 17 tablespoons cold, unsalted butter
  • 8-10 tablespoons ice water


  • 1.5kg baking apples (about 7-8)
  • Juice and zest from half a lemon
  • 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon
  • 3/4 cup sugar, plus 1 tablespoon
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 egg white, beaten lightly



  1. In a food processor, pulse flour, salt, and sugar until combined
  2. Add 7 tablespoons of butter and pulse until the mixture has the texture of coarse sand
  3. Cut the remaining 10 tablespoons of butter into small pieces, and add to mixture
  4. Cut the butter into the flour (or pulse very shortly) until the mixture resembles coarse crumbs
  5. Turn mixture into a medium bowl
  6. Pour 8 tablespoons of ice water over the mixture and mix
  7. Use your hands and press the dough together. If it doesn’t stick, add up to 2 more tablespoons of ice water
  8. Divide the dough into two pieces (they should weigh 400 and 450 grams)
  9. Flatten the dough into small 10cm disks
  10. Wrap separately in plastic and refrigerate for at least 1 hour
  11. Remove the larger piece of dough from the refrigerator, and let stand at room temperature until workable
  12. Roll the dough out on a lightly floured surface to a 30cm disk
  13. Transfer the dough over a 25cm pie plate by rolling the dough around the rolling pin, and unrolling it over the pie plate
  14. Press the dough into the edges of the pie plate carefully. Let the extra dough hang over the edge of the pie plate
  15. Refrigerate dough-lined pie plate


  1. Preheat oven to 260C or 500F
  2. Peel, core, and cut the apples into 5mm thick slices
  3. In a large bowl, toss the apples with the lemon juice and lemon zest
  4. In a separate bowl, mix 3/4 cup sugar, flour, salt, and spices
  5. Toss dry ingredients with apples
  6. Turn the fruit mixture into pie crust and press down gently so that the fruit makes a stable pile
  7. Roll out second piece of dough and create a lattice top and place over the filling (Learn how to make a lattice top here)
  8. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar
  9. Place pie in the oven and lower the temperature to 220C or 425F. Bake until top crust is golden, about 25 minutes
  10. After 25 minutes, Reduce oven temperature to 190C or 375F and continue baking until juices bubble and crust is deep golden brown, about 30-35 more minutes
  11. Remove pie from oven and allow it to cool
  12. Serve

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