How do I store the tart?

Store the tart covered in the refrigerator for up to 3 days.

How do I make the crust gluten-free?

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 .

Blueberry Almond Tart

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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