Blueberry Peach Tart
Blueberry Peach Tart
9 (one 9" tart)
This Blueberry Peach Tart is naturally sweet complimented by ripe sweet peaches that screams summer. The almond crust gives it sophistication, nuttiness and a nice finish. It's vegan, gluten-free, dairy-free and to make it low in sugar, use monk fruit instead of sugar.
Flavours: Naturally sweet blueberries complimented by ripe sweet peaches scream summer. The almond crust gives it sophistication, nuttiness and a nice finish.
Benefits: The blueberries are rich in Vitamin K, Vitamin C and Manganese. The peaches are rich in Vitamin C, folate and potassium. Lower in calories, saturated fats and no cholesterol, this dessert may become one of your go to party recipes because it is easy to make. By substituting pure Monk fruit for sugar, you can have a 30% reduction in calories and an 85% reduction in sugar.
1 ½ cups superfine almond flour (170 grams)
½ cup brown rice flour (70 grams)
½ cup tapioca flour (60 grams)
¼ teaspoon sea salt
1 scoop monk fruit or 2 tablespoons sugar
½ teaspoon almond extract
6-8 tablespoons water
3 cups wild blueberries
2 teaspoons pectin
1/2 cup water
½ cup sugar or 2 scoops monk fruit
½ peach optional
2 peaches sliced thinly and pitted
½ cup slivered almonds
Preheat oven to 350F (177C)
In a large mixing bowl, whisk together the dry ingredients. Mix the almond extract with 6 tablespoons of water. Set aside 2 tablespoons if needed.
Add six tablespoons plus almond extract to the dry mixture and mix with your hands until it feels moist. If it is too crumbly, add 1-2 more tablespoons of water. Then form it into a ball.
Put parchment paper down on the counter and put the dough on the parchment paper. Roll out the dough into a flat disk shape.
Place the dough into the tart pan and press the dough to fit all across the bottom and up all the sides. Use a sharp knife to cut the top of the dough off evenly if any of it is above the tart pan. You want a smooth edge as this will be exactly how it looks when it is baked.
Use the tines of a fork to puncture the bottom dough to give it venting and prevent doming.
You can place the pie tin directly into the oven or place it onto a cookie sheet to make it easier to retrieve without disturbing the crust and prevent spilling when the filling is added.
Bake for 15 minutes until light brown.
While the tart crust is baking, place all ingredients into a saucepan and cook over medium heat stirring often for about 10-15 minutes until the mixture becomes thick. Use a potato masher to crush the blueberries. Cook until the blueberries have yielded their juices. Set aside and allow to cool.
Determine the design for the top, see how this one is laid out on the cutting board. Measure carefully and allow slack as the pieces are going to move slightly when laid onto the tart.
Pour the filling into the baked tart shell and evenly distribute it along the bottom and it should come up about halfway up the tart shell.
Place the cut peach pieces carefully on top of the filling. Do not press or they may sink. Carefully arrange them as it is difficult to pull them out and rearrange them. Put the slivered almonds in between the two rows randomly.
Bake for 25 minutes or until the peaches looks cooked and the top of the crust is golden brown.
Remove and cool on wire rack. Cut when cool.
Equipment: 9” Tart pan with removable bottom, sauce pan, sharp knife, medium mixing bowls, potato masher
Calories 210, Fat 0 grams, Saturated Fat 0.1 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbs 30 grams, Fiber 4 grams, Sugar 10 grams, Protein 4 grams