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.
Sending love your way,