Vegan Blueberry Almond Tart

by jenna on July 6, 2011

Dear World Wide Web,

Yeah…it’s totally Wednesday afternoon and I’m posting a recipe for the first time this week. I’m sorry. I’ve totally been MIA…and for no good reason. Can you please forgive me?

I really like you a lot. You make me smile when I’m feeling blue and give me really good ideas on what to read next (which reminds me—I have two amazingly awesome book reviews coming your way!). Sooooo…whatyasay? Can we still be friends? Pretty please?

How about if I give you a slice of this rather outrageous blueberry tart?

It’s vegan, gluten-free and takes very minimal kitchen skills…making it perfect for spontaneous summer desserts where you really don’t feel like getting your hands that dirty. I know the feeling.

The crust is made of nothing but a little almond meal, maple syrup and canola oil and the filling…! Well, the filling is pure fresh blueberries with a healthy splash of blueberry juice…plus more maple syrup for good measure.

World Wide Web, if there’s anything I know it’s that you can never have too much maple syrup. For reals.

I loved this tart so much that I made it the “fruit component” of my lunch. If a hummus wrap and blueberry tart isn’t the most balanced lunch around, I honestly don’t know what is.

If you’ve never tried baking with almond meal, give it a go! I promise you won’t be let down; it gives the crust a rather macaron-like texture that is simply addicting.

So…..let’s be friends again? I’ll slice the tart and you bring the booze make the tea. Afterward we can curl each others hair and talk about boys, cats and how to make the perfect pie crust. It’s gonna be grand.

Love always,


Vegan Blueberry Almond Tart

adapted from Clean Food <—super duper cookbook…check it out!

serves 8

Print this recipe!


for the crust:

2 cups almond meal (available at health foods stores, Whole Foods and Trader Joe’s)

3 T maple syrup

1 T canola oil

1/8th tsp salt

for the filling:

1 cup blueberry juice

2 cups fresh blueberries

2 T cornstarch

1/3 cup maple syrup

Juice of 1 lemon

1/2 cup toasted slivered almonds


Preheat oven to 350 degrees.

Spray a nine inch springform tart pan with cooking spray. In a large bowl, combine all crust ingredients and mix with fingers until clumpy. Pour mixture into tart pan and press down to create crust. Bake for 20 minutes until golden brown.

Meanwhile, combine 1/2 cup of the blueberry juice with the cornstarch and whisk well. Set aside. In a small saucepot, whisk together the other half cup of blueberry juice, 1 cup blueberries, maple syrup and lemon juice. Bring to a simmer and cook for 3 minutes. Slowly whisk in the juice/cornstarch mixture and keep whisking until mixture is thick. This will take about 6-8 minutes. Once thick, add the remaining blueberries and refrigerate until chilled and set—about 1-2 hours. Right before serving, scatter almond slivers on top and press down very gently.


2.5 hours (including chilling time)

Stay for dessert?




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{ 81 comments… read them below or add one }

kaila @ healthy helper! July 6, 2011 at 3:14 pm

Drool. That looks so yummy. I need to get my hands on some almond meal and fresh blueberries NOW.


Meghan (Making Love In The Kitchen) July 6, 2011 at 3:14 pm

This looks amazing. Going to give it a try this week- though I’ll be swapping canola for coconut oil and corn starch for arrowroot. Definitely works for fruit with lunch 🙂


Wenderly July 6, 2011 at 3:15 pm

I’m on my way with the booze…I mean tea…for two. What a gorgeous tart! And *cheers* to tan lines!


Julie H. of Spinach and Sprinkles July 6, 2011 at 3:18 pm

Awesome looking! We all forgive you….. I’d be right over with booze and tea! Except that I would be jealous of your tan lines!


Melanie July 6, 2011 at 3:30 pm

I LOVE blueberries and the tart looks so so good. I really enjoy your writing style, it’s light and funny and makes me smile. And it makes me want to bake.


Kristin Murdock July 6, 2011 at 3:30 pm

Jenna you are the cutest! I am still a little leery of vegan and gluten free foods… but the pictures make this look really good. Are you SURE it tastes good without ANY butter? 🙂


Heather July 6, 2011 at 3:32 pm

I am literally drooling all over my work desk right now!


Teri July 6, 2011 at 3:34 pm

Printing this recipe and will make at first opportunity. It looks amazing! Thank you!


Lindsey @ Gluten-Free Lindsey July 6, 2011 at 3:38 pm

How good does this look?!! Almond meal is my BFF 🙂


Natalie @Will Jog For Food July 6, 2011 at 3:44 pm

Those look like the most delicious blueberries EVER!


Mellie July 6, 2011 at 4:00 pm

Yum! I MUST try! I’ve never used almond meal. I live nowhere near a Whole Foods or trader joe’s, so hopefully my local health food store carries it.


Annie@stronghealthyfit July 6, 2011 at 4:02 pm

Gorgeous 🙂


Molly @ RDexposed July 6, 2011 at 4:03 pm

You have me salivating.


Karen July 6, 2011 at 4:09 pm

You are so darn cute, Jenna! Looks devine…can’t get enough fresh blueberries these days!


Ari@ThE DiVa DiSh July 6, 2011 at 4:16 pm

That. Looks. Amazing.
THe blueberries look SOO delicious! THeir color is so vivid!


Mary ( What's Cookin' with Mary) July 6, 2011 at 4:16 pm

Your pictures are just fantastic on this post Jenna!! Makes me want to take pretty food pictures 🙂


Evan Thomas July 6, 2011 at 4:27 pm

I’m so happy this is gluten-free. I’ll have to try this for my grandfather who’s a Maine blueberry lover.


Averie @ Love Veggies and Yoga July 6, 2011 at 4:27 pm

Jenna the tart looks AMAZING


Averie @ Love Veggies and Yoga July 6, 2011 at 4:28 pm

Trigger happy finger…

Wanted to add that I look unbaking with almond flour. Add in a couple medjool dates, and/or agave, and/or grind some oats in there too, and you have a raw/nobake, vegan, GF crust in about 5 seconds flat. It’s my go-to!

But I am in love with those blueberries. Omg.

Love the EASY recipe with beautiful results!


Kristen @ Change of Pace July 6, 2011 at 4:37 pm

That looks unbelievable! SO YUMMY!


Hayley @ Hayley Daily July 6, 2011 at 4:39 pm

Oh. YUM.

Those photos are ridiculously appetizing. Beautiful!


Errign July 6, 2011 at 4:39 pm

YUM. What brand of blueberry juice do you use? Did you find that right in the juice aisle?


jenna July 6, 2011 at 6:24 pm

Trader Joe’s…and yes, right in the juice aisle!


Joelle (On A Pink Typewriter) July 6, 2011 at 4:40 pm

Ooh, this looks so simple to put together! I may whip this baby up this wkend over at my boyfriend’s kitchen for him.. Yum!


Holly @ The Runny Egg July 6, 2011 at 4:40 pm

Those blueberries look adorable! They just make me smile!


Lindsay @ The Reluctant Runner July 6, 2011 at 4:42 pm

I WANT THAT. Bookmarking for the next potluck situation I find myself in.


Carey @ Positively Blonde July 6, 2011 at 4:58 pm

yum!!! I make a blueberry crostada often, that reminds me of this recipe!


Baking 'n' Books July 6, 2011 at 4:59 pm

Oh my. I have to do this.

As an aside – why would you apologize if you take a vacation? I know blogging is your ‘job’ – but then if so – everyone who works gets to take a break! I don’t get how some bloggers post everyday of the week! With that said of course – if it is your job – then taking vacations evvvvery week would be questionable 😉


Jessica July 6, 2011 at 4:59 pm

yum yum yum! those blueberries look unreal! I am going to have to add this to our wish list of items to try:)


Jackie @ That Deep Breath July 6, 2011 at 5:01 pm

that looks fantastic! Extra points for being vegan. Have fun on your vacation, we all deserve them!


Krystina (Organically Me) July 6, 2011 at 5:03 pm

Oh dear me. The blueberries look so juicy that they’re about to burst. I adore this, Jenna!


laura July 6, 2011 at 5:13 pm



Lauren @ What Lauren Likes July 6, 2011 at 5:44 pm

I have the clean food cookbook 🙂 soo soo amazing. I believe we should be friends so I can stay for this bomb looking dessert. I cannot wait to try making it myself!!


Gina @ Running to the Kitchen July 6, 2011 at 5:45 pm

Blueberry pie is my favorite so this is like mouth watering right now.


French Heart July 6, 2011 at 5:59 pm

WHOA! That’s looks SOOOOO good. Thanks!


Cait's Plate July 6, 2011 at 6:00 pm

As usual this post has left me drooling all over myself 😉

This looks amazing and I’m not even a huge blueberry fan. I’ll happily stay for dessert! And I wouldn’t mind the dinners you cook either!


Sue Worth July 6, 2011 at 6:00 pm

Stellar post… love it!!


rachel @ the faded apron shared table July 6, 2011 at 6:03 pm

wow. that looks amazing. my hub just planted about 6 (!) blueberry bushes in our front yard, so i think this recipe will be utilized often.


amanda July 6, 2011 at 6:06 pm

thanks for the recipe! my husband and I are doing a trial vegan month and this is perfect for dessert. i am thinking about buying clean food/clean start as well. he is pretty sure he won’t be touching animal protein for a while after reading The China Study. oh, and your vacation looked awesome. don’t apologize for taking a hiatus.


Amber K July 6, 2011 at 6:10 pm

I totally have to try to make this, except completely different 😉

Maybe strawberries and peanuts? Sort of like a PBJ taste? Yummm I LOVE almonds, I wish my stomach would cooperate.


Estela @ Weekly Bite July 6, 2011 at 6:15 pm

Those blueberries looks so plump & delicious!! I love blueberry season 🙂


Carol July 6, 2011 at 6:25 pm

Looks great !
Read a book this afternoon and want to recommend it to you …… it is so well written and beautiful.
HEAVEN IS FOR REAL – A little boys astounding story of his trip to heaven and back.
By Todd Burpo
A page turner you will read from cover to cover when you pick it up !


Urban Wife July 6, 2011 at 6:37 pm

Almond meal? Must get some asap and make this tart.


amy walters, aDESIGNdock July 6, 2011 at 6:39 pm

Oh my goodness. This looks so good it’s ridiculous. Look at all those blueberries…def. the perfect side to a hummus wrap!


Trish July 6, 2011 at 6:43 pm

You’re just awesome. Really, you are.


Sarah K. @ The Pajama Chef July 6, 2011 at 6:55 pm

wow, that looks fanTASTIC!


Bethany @ Accidental Intentions July 6, 2011 at 7:09 pm

Dear Jenna,

Dude. You were on vacation. No recipe posting is necessary/expected. Even if you hadn’t been on vacation, though, anything involving blueberries=instant major forgiveness. Mmmmmm.


Laura @ Cookies vs. Carrots July 6, 2011 at 7:44 pm

This looks great. I want to drink that bowl of blueberries!

By the way, I read Violets of March and loved it! Thanks for the suggestion!


Mastering Public Health (@MasPublicHealth) July 6, 2011 at 7:56 pm

I’ve got an unused bag of almond meal, a box of cornstarch, and a zeal for delicious summer blueberries. Looking forward to trying this soon!


Katie July 6, 2011 at 8:03 pm

The picture is a serious optical illusion with the black/white table cloth! I couldn’t focus at first! Too funny. Glad you had a blast in Tahoe! Plan on going to Wolfdales tomorrow. Will toast to you 🙂 Come back soon!


A Teenage Gourmet (Sami) July 6, 2011 at 8:22 pm

Looks like breakfast.


Courtney @ girlinthepink July 6, 2011 at 9:50 pm

This is perfect!! I am trying to go vegan and i feel like this recipe will really help!! 🙂 thank you!!!

Also, could I make my own almond meal? Or does it make more sense to buy it?


Courtney @ girlinthepink July 6, 2011 at 9:53 pm

Ps… I just realized I own Clean Food… Can’t believe I glanced over this little gem!


Katrina July 6, 2011 at 10:09 pm

This tart looks amazing! Great recipe! Love that you’re putting more vegan stuff on your blog 🙂


Grouchy Karen July 6, 2011 at 10:29 pm

WAHWAH WEE WAH! What a knock-out! More vegan stuff please! (Not that I’m vegan, I just interested to see how vegan recipes work around all those limitations).

I’ve experimented with alternative baking and in addition to almond meal, coconut flour/flakes usually add a great texture to the crust too.


Ruth July 7, 2011 at 12:12 am

This is similar sto something my Swedish mother in law makes, but I’ve never seen a vegan version before! It looks fantastic!


Brittany @ Itty Bits of Balance July 7, 2011 at 3:59 am

I have a lot of extra blueberries that I need to use up so this is just what the doctor ordered 🙂


Chelsea @ One Healthy Munchkin July 7, 2011 at 4:44 am

This looks fantastic! And YES I love my copy of Clean Food! Thanks for the reminder that I need to pull it out and try some of its summer recipes! 🙂


Jessica @ How Sweet July 7, 2011 at 4:46 am

those blueberries are so insanely plump and juicy i might die. NEED.


Lindsay @ Pinch of Yum July 7, 2011 at 4:51 am

Yummmm. I love the color!


Baking 'n' Books July 7, 2011 at 5:34 am

By the way – are you going gluten-free now?

And I was wondering how this recipe differs from the original in the cookbook since you said it was “adapted” – what substituions? Thanks!


megan @ whatmegansmaking July 7, 2011 at 5:55 am

yum, this sounds wonderful! I might adapt it to not make it vegan, but I really want to try it! 🙂


jenna July 7, 2011 at 6:25 am

this looks amazing! I love blueberry juice as well! it’s so yummy!


Caroline July 7, 2011 at 7:03 am

Wow, this is perfect timing! I have been searching for Paleo pie recipes to bring to my Crossfit picnic this weekend. So far I hadn’t found anything that looks very appetizing, but this tart looks delicious! I will be making it tomorrow for sure (I will have to sub out for the oil/cornstarch though). Thank you so much!


A Tablespoon of Liz July 7, 2011 at 7:31 am

I’m not normally a fan of blueberries, I like them, but I like other fruit so much better, but I just can’t take my eyes off these photos. This looks sooooooooo good!


Elizabeth @ Coppertop Kitchen July 7, 2011 at 8:37 am

That looks so delicious! And I love that there’s no added sugar! I could eat this for breakfast without a hint of guilt! Hooray! 🙂


Elizabeth @ Coppertop Kitchen July 7, 2011 at 10:40 am

FYI, I have just returned from the farmers’ market, laden with blueberries, and plan to make this tart as soon as I get home from work. Thanks!


Elizabeth @ Coppertop Kitchen July 8, 2011 at 6:51 am

Update! I made it last night, and had it for breakfast this morning! Sooooo amazing! Posted about it on my blog, too!


Tasha @ Voracious Eats July 7, 2011 at 9:03 am

PERFECT TIMING! I have been in love over the top enraptured with blueberries lately. I’ve been making blueberry popsicles, adding blueberries to my smoothies, and popping them like candy. A blueberry tart will be just the thing to take it to another level. I really don’t do well on lots of sugar, so I’m glad this uses maple syrup instead. I’ve just got back from the organic store in Bahrain and we stocked up on my favorite brand of all natural organic maple syrup. This will be the perfect way to showcase it! And I LOVE cooking with almond meal. This one is really genius, Jenna. Way to go!


Elise July 7, 2011 at 9:55 am

wow. friends, yes. i’ll give you my address, you can send me the rest 😉


Meghan @ StruggleMuffins July 7, 2011 at 10:08 am

I want to (make) eat this. Now. Every time I go to Trader Joe’s I consider the bag of almond flour that stares at me longingly from its spot on the nuts and nut products shelf. This might be the kick-in-the-pants I need to invest in some and start cooking. Looks incredibly yummers 🙂


Lauri ( July 7, 2011 at 10:33 am

I have a TON of almond meal to use up (accidentally bought 2 bags!!) this will be a perfect way to use some of it up!!! Yummmmmm


Happy When Not Hungry July 7, 2011 at 4:31 pm

Love that this recipe is so simple, but yet looks so amazing! Yum!


Sasha @ The Procrastobaker July 8, 2011 at 1:58 am

I may not be a vegan but that doesnt stop me from lusting after this delicious looking tart! I too lovvveeee almond meal and the crust sounds rather addicting indeed, but the blueberries! So fruit filled and juicy looking, scrumptious 🙂


Marla July 8, 2011 at 3:50 am

Ha! Oddly enough I just posted Matt’s url into my last comment – can you please remove that 🙂


Marla July 8, 2011 at 3:51 am

OK, that comment didn’t go through anyway. LOVE the tart, almond meal, blueberries and pure maple syrup are some of the best things on the planet.


Harini Prakash August 2, 2011 at 2:40 am

Heavenly looking tart! The filling makes my mouth water!


Havoc August 5, 2011 at 9:19 am

I messed up the crust. What kind of consistence should the crust have?


Erika June 26, 2012 at 5:21 pm

Love this recipe! May sub maple agave for syrup- we’ll see how it goes. Super psyched to have found your site as a runner/health-nut/new vegan. Can’t wait to try more of your recipes! 🙂


Catherine August 16, 2012 at 11:38 am

I made this last night with some modifications since I didn’t have almond meal or maple syrup:

1. made my own almond meal from blanched almonds – turned out a little odd and started getting wet. If I do this next time, I will try toasting the almonds first to see if that dries them out a bit.

2. I subbed molasses for maple syrup in the crust and berry mixture – not a bad substitution. I think the maple syrup would have added a lot more sweetness, but I thought both turned out just fine!

All in all, it turned out great and I would definitely make it again!


Sugar free desserts September 12, 2013 at 8:01 pm

• Cornstarch – a refined starch that comes from corn.
However, a number of studies also pointed out that immoderate consuming of
fructose would lead to metabolic syndrome and insulin resistance.
Have each person that participates wear a pink article of clothing or as
much pink as possible.


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