Gluten Free – Dairy Free Blueberry Tart

One of last week’s luncheon guests eats a dairy free diet; we write a Gluten Free Food Blog; none of the guests eats a GF diet. Our best taste testers don’t – their culinary sensibilities are a stricter gauge of successful GF recipes.

The good news is that this excellent tart is better the day after it’s made, and still just as good the day after that. The bad news is that there probably won’t be any left to test the theory. Middling news is that it’s delicious with Vegan Coconut Whipped “Cream”, however it’s even better with Grand Marnier Zabaione Sauce: WOW!

This recipe combines some favorite flavor directions: Linzer Torte and special Italian holiday fare, Pan Forte. Your family and guests will appreciate it any time of year.

Blueberry Apricot Tart – Serves 10-12

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INGREDIENTS:

8 ounces ( about 2 cups) of walnuts

2 cups (12 oz.) GF flour mix (yours, ours, or Trader Joe’s)

1 1/2 teaspoon ground cinnamon

1/2 teaspoon xantham gum

1/4 teaspoon ground cloves

1/4 teaspoon salt

8 tablespoons (4 oz.) coconut oil, room temperature

1/2 cup cup honey

1 medium egg, whisked

zest of one small organic orange

1/2 cup sliced almonds

1/3 cup (1.5 oz.) cacao nibs

1/8 cup crushed GF pretzels

12 ounces apricot jam (Substitute blueberry jam if you want this to sing “summer”!)

1 pint fresh blueberries, washed and dried

DIRECTIONS:

1. Preheat the oven to 375F and prepare a spring form tart pan, or regular tart pan by greasing it lightly with vegetable oil.

2. Grind the walnuts with 1/4 cup of the flour in a food processor until the pieces are 1/16 – 1/8 inch bits.

3. Combine the rest of the flour, spices, salt, xantham gum in the bowl of a stand mixer. Mix on low speed until blended.

4. Add the walnuts and orange rind to the flour mixture, stir to blend. Add the honey and coconut oil; stir to blend. Add the egg and continue mixing until the dough is uniformly blended and starts to come together in a ball. Add the cacao nibs; mix to fully incorporate.

5. Measure the dough into 2/3 and 1/3 portions. Pat the 2/3 into the prepared tart pan, evenly distributing the dough on the bottom and up the sides, and chill for 15 minutes. Cover and refrigerate the other portion.

6. Bake the bottom crust at 350 F for 15 minutes. Reduce the temperature to 350 F.

7. Remove from the oven, sprinkle with the pretzel crumbs and cover evenly with jam. Evenly distribute the blueberries and dot with (most, but probably not all of) the remaining dough. (Refrigerate or freeze the extra for an impromptu mini tart.)

8. Bake the torte for 40 minutes at 350F. Remove from the oven and let cool. Serve slightly warm or at room temperature with Vegan Coconut Whipped Cream or Grand Marnier Zabaione Sauce.