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.
Vegan Blueberry Almond Tart
adapted from Clean Food <—super duper cookbook…check it out!
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?