blueberry almond tart
Blueberry Almond Tart with Greek Yogurt. It is piled with blueberries and made with a simple almond tart shell. The yogurt filling is flavored with jam and is thickened with gelatin so you can slice it nicely.
Back in April I made this blueberry almond tart for a cooking demo I did for the New England Dairy Promotion Board. I worked with registered dietitian Jill Goodroe on the project and she presented with me. We were speaking to a room of RDs for the annual meeting of VAND. Our topic: cooking for lactose intolerance.
A few years ago my doctor had mentioned that she thinks I may be mildly lactose intolerant, so I listened up when Jill did her part of the presentation. Me? I just got to cook and talk about food science. I was in heaven! She was the one that got technical about the nutrition.
You may be thinking that it sounds strange to have the Dairy Council talk about lactose intolerance, but through participating in this project I actually learned a lot of interesting things about it.
For example, there are varying degrees of lactose intolerance. And even though yogurt does have lactose in it, the natural healthy cultures in the yogurt help our bodies digest the lactose, making small amounts of yogurt more easily tolerated for people with LI. Also pairing other foods with the yogurt can help us digest it more easily.
So I came up with this tart for the event. It looks pretty fancy doesn’t it? But it is easy enough that I managed to make it for the demo. It was actually the inspiration for this light rhubarb chai cream pie. But this one is piled with blueberries and this has a simple almond tart shell. The yogurt is flavored with jam and is thickened with gelatin so you can slice it nicely.
TIP: If you’re wanting a gluten-free alternative to this crust technique you can try this one My Gluten-free Miami used for these Easy Gluten-free Lemon Cheesecake Tarts. Aren’t they adorbs?!
blueberry almond tart
- Total Time: 6 hours
- Yield: 10 slices 1x
Description
Blueberry Almond Tart with Greek Yogurt. It is piled with blueberries and made with a simple almond tart shell. The yogurt filling is flavored with jam and is thickened with gelatin so you can slice it nicely.
Ingredients
Crust
- ½ cup whole almonds
- 1 tablespoon sugar
- ¾ cup whole-wheat pastry flour
- 3 tablespoons all purpose flour, plus 1½ teaspoon
- ¼ teaspoon salt
- 1 egg yolk
- 1 tablespoon coconut oil, melted
- 1 tablespoon canola oil
- 3 tablespoons cold water
Filling
- ½ cup blueberry jam
- 2 tablespoons apple juice
- ½ teaspoon almond extract (see ingredient note)
- 1 package unflavored gelatin
- 2 cups fat-free vanilla Greek Yogurt
- 2 cups blueberries
- 2 tablespoons toasted sliced almonds for garnish, optional
Instructions
- Prepare Crust: Preheat oven to 400 degrees F. Place a 9-inch tart pan with removable bottom on a baking sheet and coat lightly with cooking spray.
- Place ½ cup whole almonds and sugar in a food processor fitted with steel blade attachment. Process until the almonds are the consistency of rough meal. Add whole-wheat pastry flour, 3 tablespoons all-purpose flour and salt and pulse until combined. Stir 1 egg yolk, coconut oil and canola oil in a small bowl. With the food processor motor running, drizzle yolk mixture through the feed tube and process until completely mixed in. Drizzle in water with the motor running and then pulse just until mixture clumps together.
- Turn mixture out into the prepared pan; spread evenly and press firmly into the bottom and up sides to form a thin crust. Prick all over with a fork and transfer to the oven. Bake, pressing down with the back of a fork only if it starts to puff, until dry and slightly golden along the edges, 10 to 13 minutes. Turn off oven and let sit in hot oven 10 minutes. Remove from oven and cool crust completely. Brush the remaining 1 ½ teaspoon flour into any fine cracks and fork holes in the crust.
- Make Filling: Stir blueberry jam and amaretto in a small saucepan until completely combined. Measure out two tablespoons for glazing the tart and refrigerate. Sprinkle gelatin over the remaining jam mixture, and allow to bloom about five minutes. Cook, stirring over medium heat until melted, 3 to 5 minutes. Remove from heat and let cool slightly, about 5 minutes. Whisk Greek yogurt and the gelatin mixture in a medium bowl. Pour into the crust. Refrigerate until the yogurt is set up, about 4 hours, or overnight.
- Top the tart with blueberries. Brush the reserved blueberry jam mixture over the berries. Sprinkle with sliced almonds. Remove tart pan sides before serving.
Notes
Ingredient note: substitute 2 tablespoons amaretto liquor for the almond extract and apple juice if desired.
3 grams fiber. 2 grams Sat Fat. 6 grams Protein.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 201 calories
- Fat: 7 grams
Keywords: Blueberry Tart,Blueberry Almond Tart
Disclosure: I was compensated by the NEDC for the culinary demo and to develop this recipe. However, I was not paid to write this post and all opinions expressed here are my own.
The blueberry almond tart looks delicious and so tasty.I will have to make this to have with a nice cup of tea.It looks so delightful!
Dear Katie, what a wonderful event and experience that must have been. Good for you dear! Looks like you did an incredible job. This blueberry tart is absolutely stunning. I would love a slice. xo, Catherine
Katie this tart looks spectacular!!! So perfect for summer, it is truly just beautiful, like out of a magazine. And I know a lot about being lactose intolerant – My Dad has been that way forever, so I grew up drinking lactaid milk and watching him pop little lactaid pills everytime we had Sunday pasta, so don’t fret – You can still have all the dairy you want 🙂
Thank you Christine. I had never tried lactaid before I worked on this project. It cooks just like regular milk. Who knew?
BEAUTIFUL — as always 🙂
My son picked 2 gallons of blueberries while we were on vacation last week. Now I know what to do with them!!
Holy smokes! Two gallons is a lot. He is a picking machine, lol.
it looks delicious!
Why thank you Dina.
Wow, this tart is yelling my name. I hear it! It’s saying, “Eat me. You know you want to eat me.” Well, I think I shall oblige. Looks delicious, Katie!!
And you look like a super-pro up there in that demo. When am I going to see you on Food Network??
Give in to the voice David! Ha ha. And the demo was so much fun. It was a ton of work to get ready for it, but being up there made it all worth while.
Beautiful dessert! Looks like an awesome demonstration.
I had a blast at the demo Cindy. The RD’s were terrific and it was such fun to present with Jill. Thank you so much.
It seems like it would be very sweet with the jam and pre-sweetened yogurt. Have you tried it with just plain Greek yogurt instead of vanilla?
Hi Erika, I thought it may be too sweet with both too, but for my palate I definitely wanted the vanilla yogurt. I tested it with two brands of Greek yogurt, both were sweetened, and one was sweeter. I actually preferred the sweeter of the two, believe it or not. However, everyone’s sweet tooth is a little different. Please let me know if you try it with unsweetened I’d love to pass on the tip to other readers. Thank you so much for stopping by 🙂
That’s heavenly, Katie, from the nutty whole wheat crust to the creamy Greek yogurt filling..I am in love with it. You look super cool in chef uniform.
Thank you Angie. I’ve made it several times and I really love this recipe. Glad you like it too.