Blackberry Tart with Nut Crust (Gluten Free)

This is a gluten-free blackberry tart from Snog Healthy Treats Cookbook. Instead of pastry, it has a spicy crust made from almonds and ground allspice.

Save

Strawberry picking was a frequent activity in my childhood, although collecting blackberries from the “wild” was a new experience.

Crossing through Lea Valley’s Walthamstow Marshes, we saw bushes weighed down with ripe blackberries desperate to be picked. We returned, with containers to gather some luscious black fruit. It was well worth the second trip but I will wear long sleeves and trousers next blackberry season!

Prickled and scratched, back at home I decided to make a gluten-free blackberry tart from Snog Healthy Treats Cookbook. Instead of pastry, it has a spicy crust made from almonds and ground allspice.

Have you foraged for anything this summer?

Save

Print Recipe

Blackberry Tart with Nut Crust (Gluten Free)

Servings: 4

Equipment

• 23cm pie dish or several smaller ones

Ingredients

• 350 g almonds
• 1/8 tsp sea salt
• 1/2 tsp ground allspice
• 85 g raisins
• 2 tbsp agave nectar
• 1 tbsp vanilla extract
• 500 g blackberries fresh
• 8 dates pitted
• 1 tbsp agave nectar
• 1 tbsp lemon juice freshly squeezed
• Greek yogurt to serve (optional)

Instructions

For The Nut Crust

• To make the pie crust, put the almonds, salt and allspice in the bowl of a food processor. Process until finely ground and loose. Add the raisins, agave nectar, vanilla and 1 tbsp cold water and process until the mixture begins to stick together to form coarse crumbs.
• Put the mixture in the dish/pie plate and distribute along the bottom and the sides to form and even layer. Press to compact with your hands, shaping the crust flush with the rim. (The pie crust should be about 8mm / 3/8in thick.) Chill in the refrigerator for 20 minutes.

For The Blackberry Filling

• To make the filling, put 250g / 2 cups of the blackberries, the dates, agave nectar and lemon juice in the bowl of a food processor and process until smooth. Transfer to a large bowl and stir in the remaining blackberries.
• Pour the filling into the pie crust and distribute evenly with a spatula. Refrigerate for two hours then cut into slices and serve chilled with Greek yogurt on the side, if liked.

Notes

Stored in airtight container, the blackberry tart will keep for 3-4 days.

Reproduced with permission from Snog Healthy Treats Cookbook from Ryland Peters and Small

Save