Vegan Gluten Free Blueberry Tarte

I was raised in the East part on France and we loved eating Myrtilles, aka Blueberries, whenever we were going to the Vosges region. I don’t really recall eating blueberries anywhere else at that time …. I loved their slightly acidic taste, which combined with the sugar and almond cream pie they came with was so flavorful and colorful ! But above all, what I preferred was to look at my darkened tong and teeth and smile at the entire family table 🙂

Well today you find them all year long, in almost any food store in the world ! And I still love them for their taste, but even more since I have learnt about their great nutrition properties ! Low in calories (about 85% is water, and an entire cup contains only 84 calories, with 15 grams of carbs, one of the lowest rate for fruits). Then they are high in fiber, vitamin C and vitamin K. And they are said to have the highest antioxidant capacity of all common fruits and vegetables !!!

So today I propose you to bake a vegan pie using these nature treasures ! Just follow the instructions below and let me know how you liked it.

Ingredients

Crust

• 1,5 cups GF oat flour
• 1,5 cups almond meal
• 1/4 cup coconut butter
• A few tbsp of water
• 1 tbsp coconut sugar (up to 3 if you like a sweet crust)
• 1/8 tsp sea salt
• 1 tsp cinnamon ( for the blueberry pie)

Filling

•  400g blueberries
• 60ml maple syrup
• 1,5 tsp agar agar 
• 25 g cornstarch
• 1 tsp real vanilla extract

Instructions

First prepare the crust:

1. Preheat the oven to 175 C  fan forced
2. Put all the dry ingredients in your high speed blender and combine. Then add the coconut butter gradually and combine to get a dough consistency.
3. If you don’t have a proper dough add a few tbsp of ice water, one by one, until you get the proper texture and can form a ball.
4. Lightly grease your tin and put it in the oven for 15 to 20 min after you have made holes with a fork to prevent it from swelling.
5. Get it out and let it cool down while you prepare the curd.

To make the filling:

1. Place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.
2. Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.
3. Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.
4. Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla icecream, or as is!