Almond Blueberry Tart

There’s something so special about a simple fruit tart during blueberry season, and this Vegan Gluten-Free Almond Blueberry Tart is one of my favorite ways to celebrate it. Made with a buttery almond flour crust and a naturally sweet blueberry filling bursting with fresh berries, this dessert feels elegant enough for entertaining while still being incredibly easy to make at home. The combination of warm cinnamon, rich vanilla, and juicy blueberries creates the perfect balance of cozy and fresh flavors in every bite.

One of the things I love most about this tart is that it’s both vegan and gluten-free without sacrificing texture or flavor. The almond flour crust bakes up beautifully tender with just the right amount of crispness, while the blueberry filling becomes jammy and vibrant as it bakes. It’s the kind of dessert that looks impressive on the table but comes together with simple ingredients you may already have in your pantry.

Serve it slightly warm with a scoop of plant-based vanilla ice cream, a dusting of powdered sugar, or fresh mint for a stunning summer dessert that’s perfect for brunches, dinner parties, picnics, or slow weekends at home.

Vegan Almond Blueberry Tart

Ingredients

For the Crust

• 1 ½ cups almond flour

• 2 tablespoons cane sugar

• ½ teaspoon sea salt

• ½ cup cold vegan butter, cubed

• 2–3 tablespoons ice-cold water

For the Blueberry Filling

• 3-4 cups fresh blueberries

• 2 tablespoons coconut sugar or brown sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract (Bourbon Vanilla recommended)

• ½ teaspoon cinnamon

• Pinch of sea salt

Optional Toppings

• Plant-based vanilla ice cream

• Powdered sugar

• Fresh mint leaves

Instructions

1. Make the crust:
   In a large bowl, whisk together the almond flour, sugar, and sea salt. Add the cold vegan butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

2. Add water:
   Add the ice-cold water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Prepare the filling:
   In a bowl, whisk sugar, cornstarch, vanilla, cinnamon, and a pinch of salt. Add in and toss blueberries.

4. Press and chill the dough:
   Preheat the oven to 400°F. Place the dough disk in the center of tart pan. Press the dough into the pan from the center outward until evenly distributed. Place the prepared dough into the refrigerator and cool for 10-15 minutes.

5. Assemble the tart:
   Remove the prepared tart pan from the refrigerator. Dock the dough using a fork.

6. Pre Bake:
   Pre-bake the dough for 5 minutes

7. Add blueberries and Bake:

   Add the blueberry mixture to the tart and return to oven to bake for additional 15–20 minutes, or until the crust is golden and the blueberries are bubbling.

8. Cool and serve:
   Let cool for at least 15 minutes before slicing. Dust with powdered sugar, and mint or other desired toppings and serve with vegan vanilla ice cream if desired.