Leave it to me to finish my Recipe Redux recipe the day before I have to post it 😉
I didn’t know if I would be able to participate this month, now that I’m living at my grandparent’s house – will I be able to bake??
Luckily I don’t think I’ll have a problem. Granted, I probably won’t be cooking as much as I usually do, but if I can at least do a little bit I’ll be fine! I’ve been so busy moving/setting up the garage sale that I don’t even have much time for experimenting in the kitchen anyway.
This month’s theme:
“Floral Flavors – Nothing brightens up a dish like a real flower! Whether you live in the northern or the southern hemisphere, edible flowers can add flavor and aroma to salads, breads, spreads, desserts or dips. Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden.”
Flowers?! Um, okay. Definitely a little out of my comfort zone, but that’s why I love the Recipe ReDux – it challenges me to try new things! I decided to go with dried lavender, which I found at my local health food store.
Doesn’t a blueberry tart totally sound like something you’d find at Grandma’s house? I had to run outside (to try to find my flour sack for pictures… didn’t find it) and when I walked into the house it just smelled like a grandma’s house should smell. <3
Tarts are actually super duper easy. The only downside is that you have to let the dough chill for a half hour before you bake it. But you can take that time and eat some lunch like it did! Plus the dough is made with whole wheat flour. Bonus!
OKAY. Let’s do it. I used wild blueberries from camp that I froze last summer. They’re smaller than store bloobs and, in my opinion, way better. We’re gonna coat them in some lemon juice, lavender, and coconut sugar.
Coconut sugar? I <3 that stuff. It’s so much better than white sugar and it’s basically a superfood.
Once we roll out the dough, we spoon the bloob mixture into the center and start folding it all around. Then we brush the top with some melted buttah + more coconut sugar <3
This is kind of a mini tart. I didn’t want to make a normal-sized tart because I only have one bag of bloobs left. Gotta save some for my oats 😉
Look at that juice dripping!!!
RECIPE!
- 3/4 cup whole wheat flour
- 1/2 tsp salt
- 4 tbsp cold butter
- 3-6 tbsp ice water
- 1 cup blueberries
- 2 tbsp coconut sugar
- 1 tsp culinary lavender
- 1 1/2 tsp lemon juice
- In a medium/large bowl, add flour and salt. Cube in the butter and mix it in with a pastry blender until you have pea sized crumbs. Add in the water 1 tbsp at a time until it forms a dough. Form a circle, wrap in plastic wrap, and place in the fridge for at least 30 minutes.
- Combine 1 cup of blueberries (mine were frozen) with 2 tbsp coconut sugar, 1 tsp lavender, and 1 1/2 tsp lemon juice. Mix it around and let it sit until the dough is ready.
- Heat oven to 400F and take the dough out and place it on a lightly floured surface. Use a rolling pin and flatten it out to a circle about 1/4-1/8 inch thick. Spoon the blueberry mixture into the center, leaving a ring of about 2 inches around the edges. Spoon the remaining juice on top of the blueberries.
- Start folding the outside of the dough over the blueberries, leaving some of them exposed. Work your way around the whole circle, occasionally pinching to make sure it stays. Brush with about 1 tbsp of melted butter and sprinkle with a little coconut sugar.
- Bake for 35 minutes, until the top is golden brown. Let it sit until it's cool enough then slice and enjoy!
- If you're not a fan of lavender, just take it out!
- To make this vegan, just use earth balance or coconut oil in place of the butter.
- Best served with vanilla ice cream.
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This looks simply amazing and blueberries are so sweet and plump right now! Tweak the crust to make it gluten free and I’m set with a dish for a family get together 🙂
Jill conyers recently posted…Recipe Redux: Fresh Floral Tomato and Avocado Salad
You’re right! I’ve never worked with gluten free flour before but I’m sure it would work fine!
Yum! Look at those juicy berries! What a gorgeous tart!
Kelly // The Pretty Bee: Cooking & Creating recently posted…Poppy Seed Crackers and Garlic Chive Spread.
Thanks, Kelly! 😀
Wow this looks absolutely to die for! I am loving that blueberries are in season because I’m obsessed and eat way too many. This tart looks so simple, I love how few of ingredients it is. And smart with using a dried flower, I don’t know why I didn’t think to do that after searching for days for an edible flower at all the local places!
xoxo Sarah Grace, Fresh Fit N Healthy.
Sarah Grace recently posted…Paleo Coconut Basil Shortbread Cookies {recipe redux}
I looove blueberry season! I’m so excited to replenish my freezer stock 🙂
OMG this looks AMAAZING! I’m thoroughly impressed with your photography and how mouthwatering this is :).
Thanks Christine! I feel like I’m getting better everyday!!
This looks SO delicious. Love blueberries and haven’t baked with them yet this spring/summer. Bet it would be amazing with a scoop of vanilla bean ice cream.
I forgot to say how good it would be with ice cream, didn’t I 🙂 Thanks, Jenny!
Gorgeous!! The perfect recipe to make at Grandma’s house if you ask me 🙂 I love a fruit tart in summer.
Me too! I’m thinking I might have to make a fruit pizza soon 😀
hi I just started a new blog please check it out 🙂 love this post xox
I love it! Super cute 🙂 I’m so happy you started one!!
yay 🙂 its only rough so far only started it last night! was wondering how do I link up to wiaw ect? xox
Lucy recently posted…Overnight Oats!
Wow, what a gorgeous tart! I love lavender. I can’t get any around here, but once I get my hands on some I’m going to try this!
genevieve @ gratitude & greens recently posted…Tips For Healthy Travel
Yay! Be sure to let me know if you try it 😀
These photos are BEAUTIFUL!!! Holy moly, girl. The tart also looks fan-freaking-tastic. Lavender + blueberries sounds so wonderful.
alison @ Daily Moves and Grooves recently posted…WIAW: Sweet and Salty
Thanks girly! The tart lavender tones down the blueberries 🙂
it looks lovely!
dina recently posted…Weekend Whets 6/20
thank you 😀
Gorgeous! Your picture caught my eye first out of all the Recipe Redux pics! I think this would be the perfect Fourth of July treat!
Stephanie @ StephanieRDN.com recently posted…New Dietetic Internship Resource Page
Aww, thank you! Definitely a great Fourth of July dessert 🙂
This looks so amazing… love blueberries + lavender (obviously). Also, your photos are beyond beautiful!
Cassie recently posted…Blueberry Lavender Vanilla Honey Baked Oatmeal
Thanks Cassie! I love taking pictures of my recipes!
Omigosh this looks amazing! Wow <3 <3 <3 I have tried so hard to come up with recipes, but it is just not working 🙁
Don’t stress about coming up with new recipes! What helped me was making a lot of other bloggers’ recipes and seeing how they combine different ingredients!
I love the coconut sugar for baking, too! It gives such a great color. And lavender and blueberries sounds like a perfect combination!
Coconut sugar is wonderful! Thank you 🙂
Oh wow, this looks heavenly!! Now I’m hungry 🙂
Thank you, Liz! 😀