I went over to a friends house yesterday and helped garden and pick blackberries. Blackberries are very protective of themselves – they like to grow large thorns and try to persuade you not to pick them. But you have to tell yourself the the blood, sweat, and tears is all worth it. And usually it is.
Because I loved the blueberry compote so much, I decided to make some blueberry-blackberry compote and some lemony shortbread tart crust. My husband thought there was too much lemon – but I thought it was perfect.
The crust is made with almond and coconut flour and gluten-free like the muffins I made a couple of days ago, but the crust is crisp and tart and not sweet and soft.
I made half the crust recipe and just broke the crust into pieces and covered them in compote. Here is the recipe to make a full tart:
Blueberry Blackberry Lemon Tart
Makes about 8-10 servings
2-2 ½ Cups of berries (any mixture of the two will do)
1/3 cup fresh lemon juice
2 tsp stevia
1 tsp honey
(or sweeten to taste)
Combine ingredients in saucepan and simmer over low-medium heat for 15-20 minutes, stirring occasionally and smashing berries to release juice. While berries are simmering, prepare the tart crust.
Lemon Tart Crust:
1 cup almond flour
1 cup coconut flour
1 stick of butter, softened at room temperature
1 tsp vanilla extract
½ cup fresh squeezed lemon juice
3-6 tbsp water
Preheat oven to 350 degrees and grease a tart pan
Combine flours, then add in chunks of butter and blend with a fork, to make crumbs. Add vanilla and lemon, and continue to stir. Add 1 tbsp of water at a time until your dough reaches a consistency where you can roll it into a ball and it does not crumble. Press into a tart pan. Take a fork and poke holes around the crust before you put it in the oven, to prevent crust from rising. Bake 8-12 minutes or until it starts to brown and is firm to touch.
Let crust cool. Pour berry mixture over tart and serve warm or refrigerate and serve chilled.
*This dessert is quite tart. It would probably be best served with something sweeter – vanilla yogurt or ice cream. I prefer the muffin top cookie things with the compote than the lemon tart and compote combo.