It’s funny how the same meaning can be said using different words.
My friend Kita thinks it’s as easy as a cake. I know it’s as easy as a pie. Hubby says easy as abc. In Romanian we say easy as (saying) good afternoon.
No matter how you say it, today I’ll say it’s as easy as making a blueberry banana tart.
Few weeks ago I laid my hands on 6 pounds of freshly picked blueberries.
We all love berries around here and we love having some with the oatmeal in the morning or in the dinner salad but there were plenty left.
My first attempt was a blueberry cheesecake which I’m still working on to make it just how I like it.
Second it was a blueberry tart but the crust wasn’t exactly how I wanted it. So I tried it again and again.
The third tart was a success. The crust is crumbly, melting in your mouth, lightly sweetened, with just a hint of cinnamon.
The blueberries soften during baking, but still keep their shape.
The bananas bring out their natural sweetness pairing perfectly with sweet tart blueberries.
This blueberry banana tart is vegan and gluten-free.
I found it taste better when completely chilled and even better topped with some plain yogurt as breakfast the second day.
Hubby said it was better shortly after I took it out of the oven.
No matter if you like it still warm or completely cooled, this is a must make summer tart.
I haven’t tried it with frozen blueberries. I’m afraid they may leave too much liquid making the crust too soggy.
Yields one 11 inch tart round pan
Blueberry banana tart recipe - nutty, melt in your mouth crust topped with tart blueberries and sweet bananas. Vegan. Gluten free. Easy.
10 minPrep Time
30 minCook Time
2 hrTotal Time
Save RecipeIngredients
- 1 cup (140 grams) whole almonds
- 1 cup (132 grams) gluten free all purpose flour
- 1 tsp cinnamon
- 4 tbsp (53 grams) Earth Balance butter
- pinch of salt
- 1/3 cup (70 grams) evaporated cane juice organic sugar
- 1 tbsp flax meal
- 3 tbsp water
- 10-12 oz fresh blueberries
- 2 small bananas
- 1 tbsp raw sugar
Instructions
- In a small bowl mix the flax meal with the water. Set aside. Shortly it will become gelatinous.
- Place the almonds in the food processor. Pulse a couple of times until ground. Add the gluten free flour, cinnamon, salt, sugar and butter. Pulse for few seconds.
- Add the flax meal mixture and pulse until the dough comes together making a ball.
- Take the dough out of the food processor, wrap it in clear foil and place in the fridge for about 30 minutes.
- When chilled, with your fingers and the back of a spoon (i find it works just great) rolls the crust in a greased 11 inch tart/quiche pan.
- Cover again with plastic foil and chill for another 30 minutes.
- Meanwhile heat the oven to 400F.
- When the crust is chilled place the blueberries on top of the crust, top with slices of bananas and sprinkle with raw sugar.
- Bake for about 30 minutes. Cool slightly before slicing.
Sending love your way,
Roxana
Submitting this recipe to Nuts about Nuts blog hop and July Kitchen Bootcamp
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