Love blueberries? Love tarts? Then I have the perfect summer dessert for you!
Since it’s blueberry season here, I thought it would be the perfect time to make a tart. This one is filled with a THICK layer of fresh and juicy blueberries and has a gluten-free shortbread crust. No need to say this tart is loaded with blueberry flavor!
The crusts consist of oat flour combined with almond flour, maple syrup for a little bit of sweetness, and coconut oil to give it a shortbread texture. It is blind baked as the filling is made on the stovetop and doesn’t need to go into the oven.
Note: I made my own oat flour here and definitely didn’t process long enough, that’s why you can still see some whole oats 🙂
Once your crust is ready, it’s time to prepare that thick and juicy blueberry filling!
Combine fresh blueberries, maple syrup, and agar in a medium saucepan and heat until the blueberries start to pop. Then you want to stir in some cornstarch to help it thicken a bit and vanilla extract for extra flavor. The cornstarch combined with the agar gives the filling the perfect texture, not too jelly-like but still thick enough to hold together when slicing.
Next, pour the filling into the baked crust and let cool completely in the refrigerator. The filling will thicken as it cools, plus this pie tastes a lot better fresh!
If you like blueberries as much as I do, you are going to love this tart. It is super generous in blueberries, perfectly sweet, and kind of addicting! Top with vanilla or coconut ice cream and enjoy!
Let me know in the comments if you try this recipe!
- 1 and 1/2 cup (150g) oat flour
- 1/2 cup (50g) almond flour
- 5 tbsp (75ml) coconut oil, softened
- 2 tbsp (30ml) maple syrup
- 1 tsp (5ml) vanilla extract
- 1/8 tsp salt
- 3 cups (around 400g) fresh blueberries
- 1/4 cup (60ml) maple syrup
- 1 and 1/2 tsp agar powder
- 3 tbsp (24g) cornstarch (diluted in 3 tbsp water)
- 1/2 tsp vanilla extract
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, combine the oat flour with the almond flour. Add the coconut oil, maple syrup, vanilla extract, and salt. Mix using a wooden spoon until well combined. Keep mixing using your hands until it forms a soft and slightly sticky dough. If the dough appears too dry, add 1-2 tbsp of coconut oil.
- Transfer the dough to a 9-inch pie baking dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Note: This dough cannot be rolled out, you have to shape it directly into the dish. Prick the dough a few times with a fork to prevent it from rising in the oven.
- Bake for about 20 minutes, or until golden brown. Remove from the oven and let cool completely in the baking dish.
- To make the filling: place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.
- Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.
- Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.
- Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla icecream, or as is!
- This blueberry tart will keep for up to 4 days in the refrigerator.
- Serving Size: 1 slice
- Calories: 244
- Sugar: 13.4g
- Fat: 11.9g
- Carbohydrates: 31.9g
- Fiber: 3.6g
- Protein: 3.3g