Butter-Free and Egg-Free
This tart is quick to make. I wanted a light filling without cream, and I found it on Lili’s blog, “Blueberry Tart.”🫐
The original version of the pie crust, with a few modifications, can be found on Lea’s site, “Butter-Free Pie Crust.” I prefer making this recipe in the summer with fresh blueberries. In the winter, I opt for frozen blueberries.
Prep Time : 40 min
Bake Time : 25 min
Ingredients
For the Crust
- 1 2/3 cups (200 g) white spelt flour or all-purpose flour
- 1/3 cup ~2.6 fl oz (8 cl) vegetable oil grapeseed or canola
- 1/3 cup ~2.6 fl oz (8 cl) warm water
- 1 teaspoon baking powder
For the Filling
- 2/3 LB ~11 oz (300 g) blueberries
- ½ cup (40 g) almond flour
- ¼ cup (40 g) coconut sugar
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Step 1: Crust
In a bowl, mix the flour with the baking powder, add the warm water and oil. Combine everything well to form a dough ball. Lightly grease and flour a tart pan about 8.66 pouces (22 cm) in diameter. Roll out the dough with a rolling pin and gently place it in the pan. Lightly prick the edges with a fork.
Step 2: Filling
Spread almond powder on the crust, then add the blueberries and sprinkle with coconut sugar.
Step 3: Baking
Bake for around 25 minutes on the top rack at 350 degrees Fahrenheit (180 degrees Celsius). Remove it from the oven once done.
Enjoy your Blueberry Tart ! 🫐
Gisou’s Tips and Tricks
- I use a silicone pastry mat to roll out the dough.
- My initial attempt was with Lili’s dough, but I found it challenging to spread in my pan, so I switched to Lea’s recipe.
- I skip adding sugar to the crust as the filling provides sufficient sweetness.
- The almond flour helps soak up the blueberries’ juices.
- Baking times can vary between ovens, significantly impacting the appearance and taste of recipes! The baking vessel used also affects the cooking duration.
