I don’t know about you, but I’m a sucker for sweets and I love baking. Unfortunately, eating too much processed sugar gives me mood swings and migraines. Also less fun are the pounds of fat it adds to my body! Since I’m not the only person who lives in my house, I don’t feel right about banning sugar and making everyone miserable. Still, I find it nearly impossible to stay out of the cookie jar.
I know I’m not the only one out there with this problem, so I’ve been spending some time in my test kitchen dreaming up some sweet but healthier alternatives. With blueberries on sale this week, I decided to make them the star of the show. Not only are they delicious and really good for you, I love the way they turn a deep purple when you cook them. Have you ever noticed purple food always tastes good?
I really enjoy creating recipes and transforming simple ingredients into something heavenly. Once in a while, things go wrong. Fortunately, this blueberry streusel tart turned out perfect! This almond crust is tender, but not soggy, and the blueberry filling is perfectly set and just sweet enough. The nutty streusel topping turned out so delicious that it’s already inspiring a couple of other recipes, so stay tuned!
This delicious blueberry tart is gluten-free, dairy-free, and sugar-free!
While this blueberry tart takes about an hour to make from start to finish, it doesn’t require any special skill. Not only is it beautiful, it’s guaranteed to delight your family, you friends – and most of all YOU!
Blueberry Streusel Tart With Almond Crust
Almond Tart Crust:
- 2 cups almond flour
- 1/4 teaspoon sea salt
- 2 Tablespoons melted coconut oil
- 1 large egg
- 1 teaspoon honey
- 2 cups fresh blueberries
- 3 teaspoons tapioca flour
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- 1/3 cup maple syrup
- 1 cup mixed coarsely chopped nuts (walnuts, pecans, almonds, hazelnuts)
- 2 Tablespoon grated coconut
- Pinch of salt
- 1/4 teaspoon almond extract
- 1 Tablespoon maple syrup
- 1/2 Tablespoon honey
Preheat your oven to 375℉/190℃
Make the Almond Tart Crust:
- Place flour and salt in a food processor and pulse a few times.
- Add the coconut oil and egg and pulse until the mixture forms a ball.
- Press the dough into a 14 by 5-inch (35 x 13-cm) tart pan with removable bottom.*
- Place in the fridge or freezer to chill and firm up.
Make the Blueberry Filling:
- Place all of your filling ingredients in a mixing bowl and stir until thoroughly combined.
- Pour onto your chilled tart crust and spread evenly.
- Put your tart onto a baking sheet to catch any escaping coconut oil during baking.
- Bake the tart for 10 minutes.
- While the tart is baking, make the streusel topping.
- After 10 minutes, remove the tart from the oven and turn the heat down to 350℉/180℃.
- Spoon the streusel topping evenly over the berry filling.
- Put the tart back in the oven and bake for another 25 minutes, until the filling is bubbling and the topping is golden brown.**
- Allow the tart to cool completely before removing from the tart pan
- Combine the chopped nuts, grated coconut, and salt in a bowl and mix with a spoon until well combined.
- Add the almond extract, maple syrup, and honey and stir again until it’s evenly mixed and coated.
- Use a spoon or your hands to crumble the topping over the top of the tart.
Your blueberry tart will keep covered in the fridge for a few days.
*You can also just use a round 9-inch (23-cm) tart pan or pie dish.
** If your oven runs hot, the nut topping could start to burn. Keep an eye on it and cover with aluminium foil if necessary.
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