Friday, July 8, 2011

Blueberry Tart with a View

When I read about this blueberry tart yesterday on Jenna's blog, I knew it was destined to become my breakfast.  Blueberries have recently been making an appearance at the farmers' market, and they are so juicy and delicious!  This tart fits into the following categories:
  • Vegan
  • Gluten-Free
  • No Refined Sugar
  • Magically Delicious
How can that be, you ask me?!  I think it's the almond meal.  And the maple syrup.  And the unbelievable seasonal fruit.  But maybe it's magic.

Also magic?  The fact that I get to sit in the morning with a slice of tart, a cup of coffee, and a book, and look at this view:

Sunrise over my garden
Right before I water all my rapidly-growing plants.  I feel blessed.

Blueberry-Almond Breakfast Tart

Adapted from Jenna's blog: Eat, Live, Run.  She billed it as a dessert, which it is absolutely good enough to be, but I like it more as a breakfast.  Or maybe as a part of every meal until it's gone.


2 cups almond meal (available at health food stores, and if you're lucky enough to live close, the Dill Pickle)
3 tablespoons maple syrup
1 tablespoon grapeseed oil
1/8 teaspoon salt


2 cups fresh blueberries
1 cup blueberry juice
2 tablespoons cornstarch
1/3 cup maple syrup
juice of one lemon
1/2 cup toasted slivered almonds (optional - I didn't have any and it was still amazing)

Preheat oven to 350 degrees.  In a medium bowl, mix together crust ingredients using your fingers, until combined.  Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom.  Prick all over the bottom with a fork to prevent it from puffing up during baking.  Bake for 20-25 minutes, until golden brown.  Meanwhile, make the filling.  In a Pyrex glass measuring cup or a small bowl, combine 1/2 cup blueberry juice with the cornstarch, whisk together, and set aside.  In a medium saucepan, combine 1 cup blueberries, remaining 1/2 cup juice, maple syrup, and lemon juice, and bring to a simmer.  Cook for 3 minutes, and then slowly whisk in the juice-cornstarch mixture.  Cook for 6-10 minutes, whisking constantly, until the mixture is thick. Add the remaining blueberries, and pour into the baked crust.  Refrigerate for at least 1-2 hours, or overnight if you want to have it for breakfast!  Before serving, sprinkle with slivered almonds, if desired.

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