Blueberry Almond Tart
This beautiful Blueberry Almond Tart has a creamy filling made with vanilla Greek yogurt and is piled with fresh blueberries. The tart shell is super easy. You make it in the food processor and then just press it into the pan, no rolling required.
Table of contents
Why We Love This Recipe For Blueberry Almond Tart
This blueberry tart has a double hit of almonds. The nuts are ground up in the dough for the shell and they are also sprinkled on top. The combination of almonds with sweet summer blueberries and creamy vanilla-blueberry filling is absolutely delicious.
This dessert is great for a summer dinner party or get-together. If you happen to want to go really big, check out this gorgeous Chocolate Tart with Raspberries and Hazelnut Crust and this Light Rhubarb Chai Cream Pie and make them all!
Recipe Highlights
- Crust can be made 2 days ahead
- The whole tart can be made a day ahead
- A serving clocks in at a reasonable 201 calories
- Looks fancy but so easy to make
Key Ingredients For This Healthy Blueberry Tart
- Almonds: Whole almonds are used in the crust, and sliced almonds top the tart as garnish.
- Sugar
- Flour: In order to add whole-grains this crust calls for mostly whole-wheat pastry flour which is made from soft white wheat and has less protein, resulting in more tender (whole-grain) baked goods. A small amount of all-purpose flour is blended in to balance the flavor and keep it from being too wheaty.
- Staples: Kosher salt, egg, cold water
- Oils: Coconut and canola oil.
- Blueberry Jam
- Almond extract & Apple Juice: These ingredients are added to the blueberry jam for the filling. You could omit them and instead use 2 tablespoons amaretto liquor.
- Unflavored Gelatin: This sets up the filling so that the tart can be sliced.
- Fat-Free Vanilla Greek Yogurt: I use fat-free Greek yogurt to keep the calories in check but you could use low fat or whole milk yogurt instead.
- Blueberries: Look for the most beautiful ripe berries.
Step-by-Step Instructions to Make This Healthy Blueberry Tart with Almonds
Step 1: Preheat oven
Preheat the oven and prepare the tart pan.
Step 2: Make crust
Place the almonds and sugar in a food processor fitted with the steel blade attachment and blend into a rough meal. Add the whole-wheat pastry flour, 3 tablespoons of the all-purpose flour and salt and pulse until combined. Stir the egg yolk, coconut oil and canola oil in a small bowl, then drizzle the mixture through the feed tube and process until completely mixed in. Drizzle in water with the motor running and then pulse just until the mixture clumps together.
Step 3: Bake almond crust
Turn the mixture out into the prepared pan; spread evenly and press firmly into the bottom and up the 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 the oven and let sit in the hot oven for 10 minutes. Remove from oven and cool crust completely. Brush the remaining flour into any fine cracks and fork holes in the crust.
Step 4: Make blueberry tart filling
Stir blueberry jam, apple juice and almond extract 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 it to bloom for 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.
Step 5: Top the healthy blueberry tart with blueberries and serve
Top the tart with blueberries. Brush the reserved blueberry jam mixture over the berries. Sprinkle with sliced almonds. Remove tart pan sides before serving.
FAQs and Expert Tips
Store the tart covered in the refrigerator for up to 3 days.
Make and assemble the tart a day ahead and refrigerate it overnight. Alternatively make the crust up to 2 days ahead and store it in the refrigerator. Make the filling up to 1 day ahead and store in the refrigerator in an airtight container. Assemble when you’re ready to serve.
If you want a gluten-free alternative to this crust try this one that My Gluten-free Miami used for these Easy Gluten-free Lemon Cheesecake Tarts.
More Summer Dessert Recipes
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Blueberry Almond Tart
- Total Time: 6 hours
- Yield: 10 slices 1x
Description
This beautiful Blueberry Almond Tart has a creamy filling made with vanilla Greek yogurt and is piled with fresh blueberries. The tart shell is super easy. You make it in the food processor and then just press it into the pan, no rolling required.
Ingredients
Crust
- 1/2 cup whole almonds
- 1 tablespoon sugar
- 3/4 cup whole-wheat pastry flour
- 3 tablespoons all purpose flour, plus 1 1/2 teaspoon
- 1/4 teaspoon salt
- 1 egg yolk
- 1 tablespoon coconut oil, melted
- 1 tablespoon canola oil
- 3 tablespoons cold water
Filling
- 1/2 cup blueberry jam
- 2 tablespoons apple juice
- 1/2 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, apple juice and almond extract 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
Make-Ahead Instructions: Make and assemble the tart a day ahead and refrigerate it overnight. Alternatively make the crust up to 2 days ahead and store it in the refrigerator. Make the filling up to 1 day ahead and store in the refrigerator in an airtight container. Assemble when you’re ready to serve.
Ingredient Note: You could omit the almond extract and the apple juice and instead use 2 tablespoons amaretto liquor.
- 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
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.