Dessert/ Fruit Desserts/ Recipes/ Seasonal Ingredients/ Seasonal Recipes

Vegan Blueberry Almond Tart

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,

jenna

Vegan Blueberry Almond Tart

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

serves 8

Print this recipe!

Ingredients:

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

Directions:

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.

Time:

2.5 hours (including chilling time)

Stay for dessert?

 

 

 

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88 Comments

  • Reply
    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.

  • Reply
    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 🙂

  • Reply
    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!

  • Reply
    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!

  • Reply
    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.

  • Reply
    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? 🙂

  • Reply
    Heather
    July 6, 2011 at 3:32 pm

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

  • Reply
    Teri
    July 6, 2011 at 3:34 pm

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

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

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

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

    Those look like the most delicious blueberries EVER!

  • Reply
    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.

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

    Gorgeous 🙂

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

    You have me salivating.

  • Reply
    Karen
    July 6, 2011 at 4:09 pm

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

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

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

  • Reply
    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 🙂

  • Reply
    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.

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

    Jenna the tart looks AMAZING

  • Reply
    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!

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

    That looks unbelievable! SO YUMMY!

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

    Oh. YUM.

    Those photos are ridiculously appetizing. Beautiful!

  • Reply
    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?

    • Reply
      jenna
      July 6, 2011 at 6:24 pm

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

  • Reply
    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!

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

    Those blueberries look adorable! They just make me smile!

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

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

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

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

  • Reply
    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 😉

  • Reply
    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:)

  • Reply
    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!

  • Reply
    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!

  • Reply
    laura
    July 6, 2011 at 5:13 pm

    drool.

  • Reply
    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!!

  • Reply
    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.

  • Reply
    French Heart
    July 6, 2011 at 5:59 pm

    WHOA! That’s looks SOOOOO good. Thanks!

  • Reply
    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!

  • Reply
    Sue Worth
    July 6, 2011 at 6:00 pm

    Stellar post… love it!!

  • Reply
    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.

  • Reply
    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.

  • Reply
    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.

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

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

  • Reply
    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 !

  • Reply
    Urban Wife
    July 6, 2011 at 6:37 pm

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

  • Reply
    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!

  • Reply
    Trish
    July 6, 2011 at 6:43 pm

    You’re just awesome. Really, you are.

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

    wow, that looks fanTASTIC!

  • Reply
    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.

  • Reply
    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!

  • Reply
    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!

  • Reply
    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!

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

    Looks like breakfast.

  • Reply
    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?

  • Reply
    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!

  • Reply
    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 🙂

  • Reply
    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.

  • Reply
    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!

  • Reply
    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 🙂

  • Reply
    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! 🙂

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

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

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

    Yummmm. I love the color!

  • Reply
    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!

  • Reply
    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! 🙂

  • Reply
    jenna
    July 7, 2011 at 6:25 am

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

  • Reply
    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!

  • Reply
    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!

  • Reply
    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! 🙂

  • Reply
    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!

  • Reply
    Elise
    July 7, 2011 at 9:55 am

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

  • Reply
    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 🙂

  • Reply
    Lauri (RedHeadRecipes.com)
    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

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

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

  • Reply
    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 🙂

  • Reply
    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 🙂

  • Reply
    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.

  • Reply
    pinspiration «
    July 15, 2011 at 7:06 am

    […] sequin dress with loads of gold arm candy, vegan blueberry almond tart, rock candy-topped cupcakes, parker sequin jacket, celebratory champagne sign, ban do bow shoe […]

  • Reply
    Saturday links mishmash, and giveaway winner « On Cardamom and Cast Iron
    July 16, 2011 at 6:16 am

    […] Free Girl and the Chef has gluten-free/gum-free pasta dough for you. Jenna at Eat, Live, Run has a vegan blueberry-almond tart that looks divine. Lagusta (of Bluestocking BonBons, the best chocolates ever) has a recipe for […]

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    Tuesday Linkage
    August 2, 2011 at 1:19 am

    […] as too much berry goodness…and if it’s blueberries you love check out Jenna’s Blueberry Almond Tart. Things couldn’t get simplier or more […]

  • Reply
    Harini Prakash
    August 2, 2011 at 2:40 am

    Heavenly looking tart! The filling makes my mouth water!

  • Reply
    greek yogurt cheesecake with peaches and honey — Eat, Live, Run
    August 3, 2011 at 4:42 am

    […] you WILL need a springform pan for this recipe. It’s so worth it though! And then you can make this with it, too. See? So worth […]

  • Reply
    Havoc
    August 5, 2011 at 9:19 am

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

  • Reply
    Sparkling Blueberry Lemonade — Eat, Live, Run
    April 22, 2012 at 1:06 pm

    […] I realized that I already had a big bottle of blueberry juice leftover in my fridge from making a blueberry almond tart a couple weeks […]

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    Dessert All Star – Blueberry Almond Tart (vegan and gluten free!) | Live. Eat. Be.
    June 4, 2012 at 1:35 pm

    […] Blueberry Almond Tart slightly adapted from Eat Live Run […]

  • Reply
    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! 🙂

  • Reply
    Blueberries - The Vegan Minimalist
    July 1, 2012 at 8:12 am

    […] Many of the recipe blogs I point you to are award-winning sites. The one mentioned above and Eat, Live, Run among them. Eat, Live Run offers this Blueberry Almond Tart. An elegant addition to any spread. They’ll be licking the plates.  http://www.eatliverun.com/vegan-blueberry-almond-tart/ […]

  • Reply
    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!

  • Reply
    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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