Blackberry Crisp Tart (GF + Vegan)
Blackberry Crisp Tart (GF + Vegan) is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Bakerita
blanched almond flour
Preheat the oven to 350F.
Add blackberries, maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blackberries aside while you make the crust.
Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined.
Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
Remove a heaping cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9.5-inch tart pan with a removable bottom. Press the dough evenly into the pan.
Pour the blackberries over the prepared crust.
Add the sliced almonds to the remaining crumble and sprinkle evenly over the top of the berries.
Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown.
Let cool completely before slicing and serving.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.