I’m not quite ready to give up summer just yet. I can still get local fresh from the field blueberries… maybe for another week or so. Enjoy them while you can friends, they are going as fast as the daylight is disappearing.

I stepped outside last night around 8pm, before it was dark, and it was cold. Autumn cold.
(Shocked but quietly excited that my favourite running weather is here 🙂 ).

There is not much I can say about this Berry Almond Tart other than it was really easy. The hardest part is remembering to save a little bit of the flour/ crust mixture at various stages of the process for the topping. That part gets complicated. Be prepared and get a couple of small bowls out ahead of time.

This recipe was adapted and vegan-ized from Eating Well magazine. Eating Well suggests that frozen berries will work just as well as fresh… bookmark this one for later. I’m thinking this will work great for a holiday table, maybe with all raspberries instead of a mix of raspberries and blueberries. If using frozen berries, don’t thaw them first.

Do you say de-thaw? I say de-thaw and my husband thinks this is hilarious. I know I am not the only one that says de-thaw. As if “unfreeze” is better.

Serve this tart still warm or at room temperature. Since the berries are juicy, I wouldn’t make this too far in advance as the crust could get soggy. Perfect if made the same day as serving.

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Vegan Berry Almond Tart

This fresh and pretty tart is simple to make and can be made with fresh or frozen berries. Your choice - blueberries, raspberries or some combinatin

Ingredients

3/4 cup whole almonds (skins on)
6 tablespoons white sugar
1 1/3 cups plus 2 tablespoons whole wheat cake and pastry flour divided
1/2 teaspoon salt
5 tablespoons coconut oil
2 teaspoons ground flax seed
4-5 tablespoons cold water added one at a time, only as much as needed
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 1/2 cups fresh or frozen not thawed raspberries and blueberries (about 2 pints)

Instructions

Preheat oven to 400.
Spray 9-inch a tart pan with a removable-bottom with cooking spray.
Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside 1/2 cup of the mixture in a small bowl.
To the remaining mixture in the processor, add 1-1/3 cups flour and salt and pulse briefly to blend. With the motor running, add coconut oil a bit at a time until well incorporated.
With the motor running, add ground flax vanilla and almond extracts and pulse, adding the cold water 1 tablespoon at a time, pulsing several times after each addition, until the mixture begins to clump and form a dough. The mixture will look like crumbly sand. Don't add more water than you need. Set aside 1/3 cup of the mixture for the topping.
Press the remaining mixture into the tart pan and spreading evenly and firmly into the bottom and up the sides to form a crust.
Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend.
Gently toss the berries with 2 tablespoons of this mixture (almonds, sugar and flour) in a medium bowl until coated. Spread the berries evenly in the tart pan.
Sprinkle the remaining almond and sugar mixture over the berries.
Pinch the reserved dough into small clumps to make crumbs and sprinkle on top of the berries.
Bake the tart for 15 minutes. Reduce the oven temperature to 350° and bake until the crust and crumbs are golden brown, about 45 minutes more. Serve warm or at room temperature.