Mini Blueberry Maple Tarts In A Paleo Pie Crust
User Reviews
5
Mini Blueberry Maple Tarts In A Paleo Pie Crust
Description
Mini Blueberry Maple Tarts In A Paleo Pie Crust bring together a blueberry jam and a sturdy almond meal crust. The jam is prepared by gently mashing fresh blueberries simmered with pure maple syrup and chia seeds, which work as a natural thickener and add texture. The crust uses almond meal, solid coconut oil, cinnamon, and egg to create a firm base that holds up when baked in muffin tins. After baking, the crust is filled with the warm jam and topped with chopped almonds to add some crunch. This tart is a measured balance of sweetness from the maply and natural blueberry flavors with a grain-free crust that is pressed thick enough to avoid crumbling. Preparing the jam slightly runnier can help the filling settle well after chilling.
The cooking techniques focus on simmering the fruit mixture to desired thickness and baking the crust briefly before assembling to keep it firm. The use of chia seeds in the jam sets it without added pectin or gelatin. The crust’s texture comes from the almond meal and careful pressing into the muffin tins for structural integrity, avoiding the common pitfall of thin, crumbly bases in small tarts.
Served chilled or at room temperature, these tarts make a neat portioned dessert or snack. Topping with chopped almonds adds variety in texture and a nutty contrast to the sweet-tart filling. Variations can include swapping the blueberries for raspberries or other berries.
To avoid sticking, it is important to use silicone muffin cup liners. The jam firms more upon chilling, so slightly softer jam at assembly ensures the ideal final consistency after cooling.
Ingredients
Blueberry Jam:
- 2 cups blueberries
- 3 tablespoons pure maple syrup
- 1.5 tablespoon chia seeds
- Crust
- 2 cups almond meal
- 2 tablespoons coconut oil measured solid
- 1 teaspoon cinnamon
- 1 egg
- 1.5 tablespoons almonds chopped, for topping
Instructions
Make the jam:
- In a pot combine the blueberries and syrup and heat over medium high. One beginning to boil/simmer, use a potato masher to mash the blueberries leaving some intact for texture.
- Add in the chia seeds and stir to combine.
- Reduce heat to medium low and let simmer for 8-10 minutes or until desired texture.
Make the crust:
- Preheat the oven to 350 degrees.
- In a large bowl combine all crust ingredients (except chopped almonds). Mix until it sticks together.
- Line a muffin tin with inserts and divide the almond mixture evenly into six tins. It will look like more than you need but you want the crust to be thick so it doesn't fall apart.
- Using your fingers, spread the mixture over the muffin tins pressing hard so it holds together.
- Bake in the oven for 8 minutes. The coconut oil will be bubbling on top, let them cool and firm up for fifteen minutes.
Assembly:
- Evenly distribute the blueberry mixture into the muffin tins.
- Topped with chopped almonds. Bake for three more minutes to combine flavors.
- Remove and let cool before enjoying!
Notes
- To suit sweeter preferences, add one tablespoon of coconut palm sugar or vanilla stevia to the crust mixture.
- Silicone muffin liners greatly help in removing the tarts from the pans without damage.
- Chia seed jam firms more as it cools; assemble with a slightly looser jam if storing tarts for later use.
- Substitute blueberries with raspberries or other berries as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tarts
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 12mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
