A few days ago, I shared this picture on Facebook.
A number of people wanted to know “What is that?!”
And “Can I have the recipe?”
Well, “that” my friends, is my favorite summertime Blueberry Tart, and yes – I’m here to share the recipe!
By the way, if you’ve landed on this page, you’ve probably noticed that I like blueberries.
And as summer winds to an end, I realized with a shock that our weekly supply of locally grown, organic blueberries is also coming to an end.
Yes, we’ve been making regular trips to the Farmer’s Market this summer, especially while fresh berries have been in season.
And indulging in lots of them!
Strawberries, raspberries, and – of course – blueberries.
Blueberries are SO good for you!
Not only are they full of antioxidants, they are said to aid in memory function and reduce the effects of aging.
Works for me!
(Did you know that any deeply colored fruits and vegetables are really good for you? It’s Nature’s way of telling us.)
In the off season, you could easily resort to frozen blueberries.
Maybe you’ve even planned ahead, and bought extra flats to freeze some of your own.
If so, I take my hat off to you!
Blueberries are also available dried, and these can also work in a pinch.
(Just make sure to choose a brand that doesn’t have added sugar, such as these.)
BLUEBERRY TART
This tart is light and refreshing, and easy to make.
(Well, if you don’t count the time it takes to lay out all those blueberries…)
1 recipe Graham Cracker Crust
1 recipe Blueberry Sauce
1-2 cups fresh Blueberries, washed & dried
Graham Cracker Crust
2 cups crushed gluten-free Graham Crackers
2-3 Tbsp Honey or Agave Nectar
2 Tbsp Coconut Oil, melted
Combine crumbs, honey & oil in a food processor, and pulse till thoroughly mixed & crumbs are moistened.
Pour into a 10” fluted tart pan (greased, or sprayed with cooking spray) & using your hands, press into place along the bottom & partway up the sides.
Bake for 10 – 15 minutes, or until slightly browned.
Remove from oven & let cool before adding Blueberry Sauce.
For an unbaked crust, click here. (I would omit the chocolate, although that might also be good.)
Blueberry Sauce
2 cups Blueberries
4-5 Tbsp Honey or Agave Nectar
1 Tbsp Lemon juice
½ tsp grated lemon peel
Dash cinnamon
Combine the ingredients in a non-stick saucepan, and boil on medium-high heat for 10 -15 minutes, or until thickened like jam – but still spreadable.
Set aside to cool for 5 minutes.
Once cool, pour into crust and spread over the bottom with a spatula.
Final Assembly:
Starting at the outside edge, lay down the blueberries one at a time, in concentric circles – working your way in toward the middle.
Hint: To speed up the process, use the largest berries for the outer circles, reserving smaller ones for the middle.
The crust can be made a day ahead, and the entire tart can also be assembled ahead of time.
Serves 8-10
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