Blueberry Almond Tart (Vegan)

Berry tart into 6 large pieces, 2 of which are dolloped with whipped cream.

Blueberry Almond Tart (Vegan)

This easy blueberry tart features sweet juicy blueberries baked over a layer of egg-free frangipane (almond cream) in a no-fuss, flakey puff pastry crust for an easy vegan dessert.

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: Blueberry Pie, Easy Vegan Tart, Vegan Blueberry Pie, Vegan Frangipane Tart

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: 12 slices (or 6 giant pieces)

Calories: 321kcal

Author: Bronwyn

Ingredients

For the Vegan Frangipane (Almond Cream) Layer:

¾ cup ground almonds* (see Notes)
⅓ cup plant-based milk
¼ cup granulated sugar
2 tbsp vegan butter (or refined coconut oil)
2 tbsp vegan custard powder* (see Notes)
1 tsp vanilla extract
1 tsp almond extract
⅛ tsp salt

For the Blueberry Filling Layer:

4 cups blueberries (do not defrost if frozen)
3 tbsp granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Crust:

14-16 oz vegan puff pastry*, thawed according to package directions (or one sheet) (see Notes)
2 tbsp vegan milk
sliced almonds
coarse sugar

US Customary - Metric

Instructions

Preheat the oven to 400°F/200°C/gas 6.
Combine all of the ingredients for the almond cream in a blender or food processor. Blend until a smooth mixture forms, scraping down the sides as needed. Set aside.
On a lightly floured surface, roll out the puff pastry to a rough rectangle about ¼” (½ cm) thick. Place the pastry on a parchment lined baking sheet.
Place the blueberries in a medium sized bowl. Add in the sugar, cornstarch, lemon juice and vanilla. Stir well to evenly coat the berries.
Spread the almond cream over the pastry with a spoon or offset spatula, leaving a 1-2" (2.5-5 cm) border of pastry uncovered.
Carefully spoon the blueberries over the almond cream. Fold edges of the pastry up and over the edge of the blueberry filling.
Lightly brush the milk onto the crust, and sprinkle with the sliced almonds and coarse sugar. (The milk helps the almonds stick, and the pastry to brown.)
Bake in the preheated oven for 40-45 minutes, or until the center is bubbling gently and the crust is golden brown. Let cool for about 10 minutes before slicing. The filling will set as it cools further, allowing for tidier slices.
Serve on its own, or with a dollop of whipped dairy-free cream or a scoop of ice cream.
Store in an airtight container (or wrap in cling wrap or foil) in the refrigerator for up to 5 days. The pastry will soften. To recrisp the pastry, preheat the oven to 350°F/177°C/gas mark 4. Heat the tart in the oven for about 15 minutes.

Nutrition Info:

Notes:

Substitutions:

Ground Almonds

If you don't have ground almonds, you can grind up your own blanched sliced or slivered almonds. Run them in the food processor or blender for a minute or so, scraping down the sides as needed, until they are ground up.

Custard Powder

Bird's custard powder is an eggless custard power. It is mostly cornstarch with flavoring and a touch of pigment for a more typical light yellow custard color. It can be found in most large grocery stores and online. If you don't have any, you can use an equal amount of cornstarch.

Puff Pastry

If you don't have puff pastry, you can use regular pie pastry, either store-bought or homemade. Follow the pastry and assembly instructions for this galette.

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