A delicious low carb almond and wild blueberry tart. This crustless keto dessert is easy and elegant, and makes a perfect Mother’s Day Brunch. Or Father’s Day! This post is sponsored by Wyman’s of Maine.
Do you ever say something or make some gesture and suddenly think to yourself “oh my god, I am my mother!”. There’s just something about your tone of voice or your mannerisms and as you’re doing it or saying it, you sense an intense familiarity about it. Perhaps even a little déjà vu. It’s like you step outside of yourself for that brief instant and you see her standing there, making that gesture, saying those words. She’s you and you are her. And all the times you promised yourself that you wouldn’t grow up to be like your mother come back in a swoosh. Too late! Except now, you no longer really mind. You aren’t an angry teenager anymore and you’ve come to realize there are much worse things than becoming your mum. It’s virtually predestined anyway, you might as well just embrace it.
When we’re younger, we think we are so much our own independent person. We are so sure that we are absolutely unique, so very amazingly special, that we cannot possibly be like our parents. We think our experiences and our feelings and our thoughts are so individual to us alone, that our parents can’t possibly relate. But as we get older, we begin to see so much of our parents in ourselves and realize we inherited so many of their traits. It can even be a little comforting to think that this or that feature, physical or otherwise, comes from the generation before. My impulsiveness and my impatience? So very much my mum. I “came by it honestly”, as she would say. We look almost nothing alike, she with her dark hair and dark eyes, I with my blond hair and blue eyes. But if you know us, you know that I am most certainly my mother’s daughter.
But I appear to have inherited an intense love of wild blueberries from my father. I am sure my mother likes them too but my father was passionate about them. He would scorn the big blue globes of the cultivated berries, passing them over as if they had nothing to offer. And he’d happily pay a pretty penny for the baskets full of tiny wild Ontario blueberries, eating them on his cereal, in his pancakes, over his yogurt. And by the handful every time he’d walk through the kitchen. I will never see a wild blueberry or anything made with wild blueberries, without thinking of my dad. And I always, always have a bag of Wyman’s wild blueberries in my freezer. They are good in everything!
If you’ve never had bakewell tart, you are in for a treat. It’s a British tart with an almond paste filling, and often has a layer of jam or is sprinkled with berries. It’s usually raspberries, and Wyman’s happens to have those too if you prefer. But I decided to make mine with the wild blueberries for a change of pace. I also decided to make mine crustless, since a low carb crust would be made with almond flour, just as the filling is. So this is something between a tart and a cake, but it’s absolutely delicious and makes a perfect Mother’s Day brunch or dessert. Still slightly warm from the oven with powdered sweetener or a dollop of whipped cream, it’s elegant and delicious.
So here’s to our mothers and our fathers, and the way we will inevitably grow up to be just like them. From their love of berries to their way with words, there are worse things than becoming our parents!
Be sure to also check out this Vegan Berry Tart from Salted Plains. With a few minor tweaks, it could also be low carb!
Blueberry Bakewell Tart
Ingredients
- 2 cups almond flour
- ½ cup butter softened
- ½ cup Swerve Sweetener
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon almond extract or vanilla extract, if you prefer
- ¼ teaspoon salt
- 1 cup frozen wild blueberries
- 3 tablespoon sliced almonds
- 1 tablespoon powdered Swerve Sweetener
Instructions
- Preheat the oven to 325F and grease a 9-inch tart pan very well. One with a removable bottom is preferred but this could also be baked in a ceramic tart pan.
- In a food processor, combine the almond flour, butter, sweetener, eggs, egg yolks, almond extract, and salt. Process until well combined and smooth.
- Spread about half the batter in the prepared baking pan and sprinkle with half of the blueberries. Dollop the remaining batter overtop and gently spread with a knife or offset spatula. Sprinkle with the remaining blueberries and the sliced almonds. Press gently to adhere.
- Bake 35 minutes, until the sides are golden brown and the center is just set. Remove and let cool, then gently loosen the sides and lift out on the bottom. (If not using a tart pan with a removable bottom, simply cut into pieces to serve).
- Sprinkle with the powdered sweetener before serving.
Notes
USED TO MAKE THIS RECIPE:
Tricia says
We live in Maine and I buy 5 lb boxes of frozen Maine blueberries. I decided I had to use some in this recipe. My husband commented that It was as pretty as the fancy desserts on cakestands in restaurants and tasted like a restaurant dessert. My only problem was I touched it to see if it was done and an almond slice stuck to my finger and burned like crazy. Be careful!
Sonia says
Is this suitable to freeze as a make ahead dessert?
Carolyn says
I can’t see why not!
Barrie says
What is the best way to store the tart? Fridge or room temperature
Carolyn says
Fridge is fine.
Barrie says
Thanks. I loved that this was quick and easy. I added a little more swerve to the berries since mine were tart.
I made mine in a pie pan and was really yummy. I will be making this again.
Katherine VZ says
Thank you for this easy, delicious recipe! I made it tonight for a dinner party. I was unsure if the thin layers would turn out, but they really did. All, including me, loved it so much we wanted seconds (and one guest made sure to get the recipe!). I appreciate how easy and forgiving this recipe is – fun to make with kids. I didn’t have almonds so I used chopped pecans, vanilla extract in place of almond, and sprinkled -1Tbsp lemon zest on top before baking. I also used a regular tart pan (well-oiled, as suggested) and had zero issues with sticking. Thx again!
Carolyn says
Glad to hear it!
Thea says
Could I use regular organic sugar instead of the sweetner? And if so how much?
Carolyn says
I am sure you could but I don’t use sugar at all anymore. Probably the same amount.
Sandee Wichkoski says
This was fabulous! Took it to a dinner party and everyone loved it.
Marie says
Wow, love this! So delicious. I was very generous with my frozen blueberries (didn’t measure), used a 9″ glass pie plate, and baked for 38 minutes. The center is still a creamy consistency, but I expect it will firm up as it cools. I love this tart. What a great breakfast treat!