VEGAN, GLUTEN-FREE, REFINED SUGAR FREE
Blueberry season is upon us! Whether you're out in nature picking them off bushes or sifting through cartons at your local farmer's market ~ pies, galettes and pancakes are just some of the many things you can make with these colorful beauties. Here, Pop-Tarts meet Fig Newtons in this BLUEBERRY COOKIE TART: featuring fresh bursting blueberries coated in maple sugar and sandwiched between lemon poppy cookie dough. It's messy, it's rustic but there's nothing quite like the natural color and juicy taste of baked blueberries. REALLY COLD cookie dough is the key to success in this recipe!
Follow along with me HERE
INGREDIENTS
Makes 4 large tarts
for the lemon poppy cookie dough
1/2 cup of oat flour
1/4 cup of almond flour
1/8 tsp of baking soda
1/4 tsp of fine sea salt
1/2 tsp of poppy seeds
1 tbl of filtered water
1/8 tsp of fresh lemon zest
2 tbl of coconut oil
2 tbl of maple syrup
1/2 tsp of vanilla extract
for the blueberry filling
1/2 cup fresh blueberries
1.5 tsp of maple sugar
DIRECTIONS
1. Combine the dry ingredients for the cookie dough in a bowl.
2. Combine the wet ingredients for the cookie dough in a bowl then mix them into the dry ingredients.
3. Place a sheet of parchment paper on a baking tray and scoop the cookie dough on to it. Place another sheet of parchment paper on top of the cookie dough, and using a rolling pin - roll the cookie dough out into one even layer about 1/4 of an inch thick.
4. Place the baking tray in the freezer for 3 hours or more.
5. Pre-heat the oven to 350°F.
5. In a separate bowl mix together the fresh blueberries and maple sugar.
6. Once the cookie dough is frozen remove it from the freezer and transfer it to a new baking tray.
7. Cut the edges off the cookie dough to create one large rectangle. Save the scraps - we'll be using them to cover the tarts!
8. Divide the rectangle into 4 evens trips and spread an even amount of blueberries across each strip.
9. Roll out the scraps of cookie dough between two pieces of parchment paper and cut out four strips to fit the top of the cookie tart.
10. Gently lay the strips over the blueberry layer and using a bench scraper or knife to carefully scrunch the end together.
11. Bake for about 22-25 minutes.
12. Remove from the oven and let cool completely before transferring to a plate. I like to serve these chilled!
