Blueberries and strawberries overlap in the supermarket for a few weeks in late June and early July. The colors and flavors blend well in this no-refined-sugar tart recipe, which makes a colorful Independence Day dessert.
Yes, strawberries and blueberries are available year-round these days, but I prefer to buy organic berries, which are only around in June and July. The Environmental Working Group warns that both blueberries and strawberries can be drenched in toxic pesticides.
This “tart” has a cake-like crust that’s encrusted with blueberries, adding bursts of flavor. The crust tops a mixture of strawberries and blueberries sweetened with honey and date paste, with a tart note of fresh lemon or lime juice. The perfect summer dessert.
Gluten-Free Dairy-Free Blueberry Strawberry Tarts
This tart has a thick, cake-like crust studded with blueberries topping a melange of fresh blueberries and strawberries sweetened without refined sugar.
- 3 cups blueberries
- 2 cups strawberries, sliced
- 1 tablespoon fresh lemon or lime juice
- 1 tablespoon honey
- 2 tablespoons date paste
- 1 ¼ cups gluten-free flour
- ¼ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 2/3 cup non-dairy butter, softened
- ¾ cup date paste
- ¼ cup xylitol
- 1 teaspoon vanilla
- ¾-1 cup non-diary milk (I use almond)
Preheat oven to 350 degrees F.
In a medium bowl, whisk the lemon juice, honey and 2 tablespoons date paste until well blended.
Stir in 2 cups blueberries and strawberries.
Divide the fruit into 8 ramekins. Set aside.
In a medium bowl, whisk together the flour, cornmeal, baking powder, xanthan gum, salt and baking soda. Set aside.
In a stand mixer, beat together the eggs, non-dairy butter, 3/4 cup date paste, xylitol and vanilla.
Slowly mix the dry ingredients into the egg mixture, alternating with the non-dairy milk. The batter will be quite thick.
Stir in 1 cup blueberries.
Scoop the batter over the fruit in each ramekin, dividing it equally among all 8 ramekins.
Place the ramekins on a baking sheet, and bake at 350 degrees F for 45 minutes.
Remove from oven, and allow to cool.
Serve warm or at room temperature with whipped coconut cream or non-dairy ice cream.
Make date paste by blending pitted dried dates with a little water. Dates are very sweet, with more nutrients than refined sugar.