This Triple Berry Tart was supposed to be published while we were away for Independence Day celebrations but unfortunately I was not able to get the post out before we left. Many of you know that we went on vacation to Quebec at the end of June and only got home on the 4th of July. Whatever we cannot finish, I throw into the freezer for later. I think I have been buying some almost every week as everybody loves them. It is hard to walk past those juicy berries without picking up a punnet or two. Summer is the season for berries and they are often on sale too. Serve as it is or with a scoop of turkish yogurt, mascarpone or ice cream.Delicious Triple Berry Tart with flaky hazelnut crust and juicy blueberries, strawberries, and raspberries filling. Remove from the oven and add the rest of the berries on top. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy. Prick the bottom with a fork and pre-bake for about 10 minutes. Remove from the oven and add 2 cups of the maple tossed berries. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look. Press the dough evenly into an 8 inch / 20 cm tart pan. Toss the berries with maple syrup, lemon and mint in a medium size bowl and set aside for a while to help the flavors develop. This is important to make the dough less crumbly. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes. With your hands, work the dry ingredients towards the centre until a dough forms. Combine the oat with almond flour, corn starch and sea salt in a bowl. Be aware that berries differ in tartness (red currants have for example a more tart flavor than raspberries and blueberries), adjust the sweetener accordingly.ġ/2 cup / 120 ml / 70 g ground almond flourĢ cups fresh wild berries + 1/2 cup for after baking (we used blueberries, raspberries, gooseberries and red currants)ġ tbsp lemon juice + freshly grated zest from 1/2 lemon Makes 1 (8-inch/20 cm) tart, 6–8 servings This really is one of the easiest things you can bake and makes use of whatever berries you have lying around. We add some extra berries after it is baked – it makes it look extra pretty and the different textures of the berries also adds a nice complexity to the tart. Together with some blueberries that we had picked earlier that week, we prepared this wild berry tart on a simple vegan oat & almond crust. And in their garden we found fresh gooseberries, mint and wild raspberries. They have an unbelievably beautiful house 2 hours north of Stockholm. We spent last weekend with some relatives (perhaps you remember my strawberry aunt?). Apart from the obvious – eating them straight up, with a splash of almond milk – we have also used them in smoothies, cookies, pies and crumbles. And it’s not even expensive at the moment! So with all these berries in our home we have become quite the experts on different usages. Having a fridge filled with fresh berries just feels like the ultimate luxury to me. And during this summer I have brought home more strawberries, raspberries and blueberries than any normal family could ever eat. August truly is the gold picking month for herbivores.Įver since I met Luise I have learned to replace my former (heavy) addiction to sweets with fruit and berries. At least in our part of the northern hemisphere. And in the gardens raspberries, gooseberries and currants are hanging heavy. The forests are overflowing with wild blueberries. My instagram feed has been filled with shots of earthy carrots, chard, cherries and apples from farmer’s markets all across the world. It’s not because it’s my birthday month (well, perhaps a little), but it’s also the ultimate month when all kind of goodness seems to be in season simultaneously. I have always felt that August is the awesomest of all months.
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