The Sunday Recipe: Wild Blueberry Tart with Almond Crust

Tarts have been big in my house this year. Easy to make with a gluten free crust and relatively low sugar, they are perfect for a fast and easy dessert. I had a yen for blueberries the other day and found wild blueberries in the freezer section of our local grocery store so this week’s recipe is a wild blueberry tart.

Wild Blueberry Tart with Almond Crust

Crust Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • pinch of sea salt
  • 160 grams or 1 1/2 cups almond flour

Filling Ingredients

  • 16 ounces or 3 cups blueberries, defrosted
  • 1/4 cup maple syrup
  • 1 teaspoon unsalted butter
  • 1 teaspoon lemon juice
  • 1 tablespoon tapioca flour (mixed with 1 tablespoon water)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prep your tin if needed. (I used a non-stick 9 inch tart pan but an 8 X 8 tin, greased and lined with parchment paper, will work just fine.)
  3. Heat the 2 tablespoons of butter in the maple syrup for 1 minute on 50% power in the microwave then stir to finish melting.
  4. Add the pinch of salt and almond flour.
  5. Stir to combine.
  6. Turn out into your tin and press evenly out to the sides and up a half inch.
  7. Bake at 350 for 10 to 12 minutes.
  8. Meanwhile, combine all the filling ingredients except for the dissolved tapioca powder in a medium saucepan.
  9. Bring just to a boil over medium high heat.
  10. Stir in the tapioca flour and keep stirring for 30 seconds to a minute as it thickens.
  11. Remove from heat.
  12. When the tart shell is ready, fill with the blueberry filling.
  13. Bake for 20 minutes at 350 degrees.
  14. Allow to cool before serving.
  15. This is best served the same day or the next because the almond pastry will soften if left for two days. Not a deal breaker, but it’s nicer when crisp.

The Sunday Recipe: Peach Melba Tart

Peach Melba Tart

I’m a firm believer in making the most of what you have, and using up the little odds and ends before they can go bad. This week that meant part of a jar of Dole peaches in the fridge, half a package of peaches in the freezer, and a tiny bit of raspberries. I swear there was a peach melba ice cream when I was a kid and it was fantastic. Peach and raspberry is a match made in heaven.

Filling Ingredients

  • 16 ounces peach slices (defrost if frozen)
  • ¼ cup (or more) raspberries
  • ¼ cup maple syrup
  • 1 tablespoon tapioca flour plus 1 tablespoon water

Crust Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup (or other sweetener)
  • Pinch of salt
  • 1 ½ cups almond flour (about 160 grams)

Directions

  1. Dice or chop the peaches and combine with raspberries and maple syrup in a medium sized pot. Bring to a boil or a medium heat.
  2. Reduce to simmer for about 15 minutes.
  3. Add the tapioca flour mixed with water and stir well for about 30 seconds to thicken.
  4. Remove from heat and set aside.
  5. Preheat oven to 350.
  6. Melt the butter.
  7. Mix with maple syrup and salt.
  8. Add almond flour and combine.
  9. Press into a tart pan or square tin and up the sides a little.
  10. Bake for 8 minutes.
  11. Fill and bake for another 22 minutes.
  12. Cool and enjoy. (Vanilla ice cream is a perfect complement.)

The Sunday Recipe: Apple and Cheddar Cookie Tart

Apple and Cheese Cookie Tart

I loved the cookie recipe last week so much that I decided to use it as the basis for a tart. This one is best served cold. I think next time I’d leave the cheese off and just serve with a wedge of cheddar. I think a metal tin is better as well, the bottom was a bit soggy in the glass spring form pan.

Ingredients for Crust

  • 1/2 cup unsalted butter, room temperature
  • 6 tablespoons maple syrup
  • 3 tablespoons cream cheese
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour

Ingredients for Filling

  • 5 medium granny smith or other tart baking apple
  • ½ cup maple syrup
  • ½ tablespoon butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon tapioca flour (mixed with 1 tablespoon water)

Cheddar Cheese (optional)

Directions

  1. Cream butter, sugar, and cream cheese.
  2. Add vanilla and egg yolk, blend.
  3. Measure flours and combine before adding to mixer.
  4. Mix until combined and chill dough for a couple hours.
  5. In the meantime, peel and grate the apples
  6. Mix maple syrup, cinnamon and nutmeg, and butter.
  7. Bring filling ingredients to a gentle boil.
  8. Turn down to simmer and stir occasionally for 15 minutes.
  9. Stir in the tapioca paste and continue stirring for about half a minute, until thickened.
  10. Set aside to cool.
  11. When the dough is well chilled, preheat oven to 350.
  12. Press the dough into a tart pan or roll out on a jelly roll pan, leaving a bit of a built up edge.
  13. Spread the filling out on the dough.
  14. Bake for 20 to 30 minutes, until edges are well browned.
  15. If you want to do what I did, grate a couple ounces of very sharp cheddar over the tart while still hot. (I will be just serving it on the side next time.)
  16. Chill thoroughly before serving.

The Sunday Recipe: Peach and Almond Tart

Our local farm store got some lovely organic peaches in this week so I decided to do an almond crust tart with a peach filling. I chose a half dozen peaches and tried blanching them to make peeling easier. Unfortunately, they weren’t really ripe so that didn’t help.  I was also running out of almond flour but found some blanched slivered almonds in the fridge to process and make up the difference. #glutenfree #refinedsugarfree

Peach and Almond Tart

Ingredients

Crust

  • 1 ½ cups almond flour (About 160 grams)
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter
  • 1/8 teaspoon sea salt

Filling

  • 3 cups, peeled and pitted, diced peaches (about 6 medium)
  • 1/3 cup maple syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 tablespoon tapioca starch

Directions

  1. Preheat oven to 350 degrees and prepare a non-stick tart pan OR prepare an 8 by 8 pan with cooking spray, butter, or oil, and line with parchment paper.
  2. Combine the crust ingredients and press into the prepared pan with your fingers, using the edge of your hand or a finger to press the crust up the side.
  3. Bake for 10 minutes.
  4. While the crust is baking, melt the butter with the maple syrup in the microwave on half power until butter is completely melted, about 1 ½ minutes.
  5. Pour over the peach slices and stir.
  6. Add the vanilla.
  7. Stir in the tapioca starch.
  8. Remove the crust from the oven when lightly browned and puffed, and pour in peach filling.
  9. Bake for 30 minutes.
  10. Allow to cool and set up, at least an hour.
  11. May be served warm or cold. A dollop of whipped cream or vanilla ice cream never hurts.
  12. Enjoy!