Summer isn't over just yet. Yeah, we see those pumpkin spice lattes and cozy sweaters making their way onto our Instagram feed, but we're squeezing out every last sweet drop of summer we can.
And what's more quintessentially summertime than a fresh berry tart? Crumbly, cakey, warm, and bursting with fresh picked berries - this blueberry tart is a must make end-of-summer dessert recipe.
Right now happens to be peak berry season -- a fruit we love so much we turned them into one of our best-selling sorbet flavors.
This blueberry tart is gluten free and easily made plant based and vegan. Because as we always say, no one should have to miss out on the joy of dessert.
Our very own chef and co-founder, Deborah Gorman spent the summer on the wild coast of Maine where teeny tiny, bursting-with-flavor blueberries are growing everywhere you look.
But if you don't happen to find yourself on the rugged coast of Maine this summer, frozen berries work beautifully in this berry tart recipe too. Use your choice of strawberries, blackberries, blueberries, boysenberries, gooseberries or marionberries - or use a berrylicious blend!
Here's how to make a delicious gluten-free vegan (or non vegan) tart straight from the kitchen of chef Deborah. If you prefer to watch a video, check out a reel of Deborah making this berry tart recipe, here.
Easy Wildberry Tart
3/4 cup almond flour
1/4 cup gluten free all-purpose flour
1/2 tsp baking powder
1/8 tsp cinnamon
1/4 tsp salt
3 eggs or egg replacement, like flax egg or aquafaba
1/4 cup sugar, plus a little more for sprinkling late
1/8 cup maple syrup
1/4 cup olive oil
Dash of almond extract or vanilla extract (optional)
2 cup of fresh or frozen berries - choose from strawberries, blueberries, boysenberries, blackberries, etc.
Mix all dry ingredients in a large bowl. In another bowl, slowly whisk together the olive oil, egg or egg substitute, and sugar. Then add in your maple syrup and almond or vanilla extract. Gently whisk together the wet and dry ingredients. Pour into a buttered, fluted tart pan and pour in two cups of your "wild berries" - any combo will work great! You can adjust to add slightly more or less berries - but it will be around 2 cups.
Sprinkle with a bit more sugar overtop and bake 375 for approximately 30 minutes. Let cool and serve!
Do your best to not eat it all in one day (or let your kids get into it) but hey - we'd relate. Here's Deborah's little ones, kinda-sorta listening to her instructions not to eat the tart on the way to a friend's house.