Nana's Blueberry Almond Tart

You will need about 2 lbs. of fresh blueberries to make this gluten free low-sugar tart.  1 cup of blueberries is cooked with some almond meal added to thicken the tart filling.  The rest of the blueberries are added to the cooked blueberries for the filling.

Ingredients for the crust:

3 cups almond meal (available at health foods stores, Whole Foods and Trader Joe’s)
4 Tablespoons of maple syrup
2 Tablespoons Canola oil
1/4 tsp. salt

Preheat oven to 350 degrees.

Spray a nine inch spring form tart pan with cooking spray. In a large bowl, or food processor, combine all crust ingredients and mix well until clumpy. Pour mixture into tart pan and press down to create crust.

Bake for 20 minutes until golden brown.

Filling:

1 cup blueberries
¼ cup water
¼ cup lemon juice
¼ cup almond meal
1 teaspoon Almond Extract

In a small saucepot, simmer 1 cup of blueberries, ¼ cup water and ¼ cup lemon juice.  Cook over low heat for 3 minutes until blueberries are soft.  Then crush the blueberries with a potato masher or a spoon.  Remove from the heat and add ½ cup almond meal and 1 teaspoon almond extract.  Stir until well blended.

To this mixture add:

2 cups fresh blueberries
¼ cup Truvia or Splenda
1/2 cup toasted slivered almonds
zest of one lemon

Put the blueberry almond mixture in the baked tart shell and bake at 350 degrees for 25 minutes.  Chill for several hours before serving.  Top with more toasted almonds.  Serve with vanilla ice cream. Yum!