AUNT LENA’S BLUEBERRY TARTS
This tart uses a homemade no-cook crust
made with buttery pecans and apricots,
providing most of the sweetness of the tart.
The blueberry filling has no sugar added,
providing a perfect tart complement to the
crust.
Serves: 4
Pecan Crust Ingredients
• 190g (1½) cup pecans
• ¼ tsp salt
• 190g (1 cup) dried apricots
• 2 tbsp coconut oil
Filling Ingredients
• 400g (4 cups) fresh blueberries
• 1 tbsp organic cornstarch
• 1 tbsp water
• 4 tbsp organic confectioners’ sugar,
for garnish (optional)
• 8 small, fresh basil leaves, for garnish
For the pecan crust:
1 Pulse pecans, apricots, coconut oil and
salt in a food processor until you create a
fine sticky mixture.2 Press the mixture into four tart pans (with
removable bottoms) If you do not have a
tartlet pan, you can use glass ramekins.
Save about 2 tablespoons of mixture as a
garnish.3 Put tart pans in fridge.Filling directions:
1 Put 200g (2 cups) of blueberries in a
sauce pan. Heat for 10 minutes on low
to medium heat, stirring regularly with a
wooden spoon. Heat will start to break
down blueberries. Some will pop on
their own. Press and stir the blueberries
to further help the breakdown. After 10
minutes, a chunky “sauce” will form that
looks like a traditional blueberry pie filling.2 Add 1 tablespoon cornstarch and 1
tablespoon water. Cook until a slow boil.
Stir completely. Reduce heat to low.3 Add the other 200g (2 cups) of blueberries
and mix thoroughly for another 3 minutes.To serve:
1 Add the blueberry mixture to the
refrigerated tartlet pans.2 Let cool in fridge for at least four hours, or
overnight.3 Sprinkle with confectioners’ sugar and
basil leaves.- Recipe from: The Vegan Baker cookbook by Dunja
Gulin. Photography by: Clare Winfield with copyright
from the book’s publisher, Ryland Peters & Small.
The Vegan Baker is available at the special price of
£10.99 including postage & packaging by telephoning
Macmillan Direct on 01256 302 699 and quoting the
reference LC9.