Blueberry Tart for Biz
My dear friend Biz has her birthday in April, but blueberry season is in July & August. Her favorite dessert is blueberry pie. This year I wanted to specifically make a blueberry tart or pie just for her. I decided upon a tart as it's easier to utilize with almond flour.
This is a straight-forward blueberry showcase as it marries with the lemon, while subtly sweetened with honey. After it's done baking, lightly showered with ground cinnamon brings it altogether. Serve slightly warm or not, with ice cream or not. Summer is in need of a good pie boasting merely of the fresh fruit you picked with your very hands. This blueberry tart boasts of such things.
Blueberry Tart for Biz (printable recipe)
Blueberry Filling Ingredients:
2 ½-3 cups of blueberries
zest of one lemon
1 Tb arrowroot powder
1 Tb vanilla
⅓ cup raw honey
juice of one lemon
Tart Crust Ingredients:
2 ½ cups blanched almond flour
½ tsp sea salt
1 tsp arrowroot powder
2 Tb coconut oil, solidified
1 Tb apple cider vinegar
Preheat oven to 400.
Prepare crust by combining the almond flour, sea salt & arrowroot powder into a food processor. Process for 15-30 seconds to fully combine & make the mixture fine. Add the coconut oil & pulse 6 times, just slightly distributed. Add the ACV & egg & pulse till everything forms into a ball.
Take a sheet of plastic wrap and place the dough in the center. Form a ball and flatten into a 6 inch disc. Wrap and place in the fridge for 30 seconds.
Remove and roll between two pieces of parchment to a line a 9-inch tart pan. The dough will most likely break, but you can easily mold it together as almond flour dough acts a lot like playdoh without the overworking effects found in gluten pie dough.
If you are short on time, you can simply dump the dough directly from the processor into your tart pan and shape it by hand into the pan.
Making the Filling:
In a medium bowl, place your clean blueberries, honey, lemon zest, arrowroot powder and lemon juice. Thoroughly mix, in order to allow the honey to become evenly dispersed throughout. Pour the filling into the prepared tart crust.
**If you want the berries to more jam like, then I recommend one of two options. Take a masher and mash just a couple times before pouring into the prepared crust. You could also mash down slightly after the tart comes out of the oven.
Bake at 400 for 35-40 minutes.
Allow the tart to cool on a wire rack for 30 minutes. Lightly sprinkle with ground cinnamon for a nice finish.