These healthy blueberry Bakewell tarts are the perfect combo of sweet, fruity, buttery, and elegant! They have this buttery crust topped with a sweet blueberry chia jam, covered with a moist almond frangipane! These are gluten free, have vegan options, and are so easy to make!
These blueberry Bakewell tarts are comprised of three parts:
The Crust
The crust of these bakewells are made of oat flour! It is a really nice gluten free flour that is easily accessible and tastes great. We will add a liquid sweetener for some sweetness and melted butter/coconut oil which makes the crust so buttery!
The Blueberry Jam
This blueberry jam is super simple to make! Just combine some blueberries, chia seeds, sweetener of choice (optional), and water in a saucepan! The chia seeds make the blueberry jam nice and thick, plus is adds a lot of nutrition to the jam. Chia seeds are packed with vitamins and minerals!
The Frangipane
The frangipane might be my favorite part of these Bakewell tarts! It is super moist, full of almond flavor, perfectly soft and sweet! It is made with an almond flour base, which gives it that rich flavor and texture!
Storage
These blueberry Bakewell tarts can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to three months.
Watch this video to learn How to make Healthy Blueberry Bakewell Tarts!
Blueberry Bakewell Tarts
Prep Time: 1 Hour Cook Time: 25 Min
Total Time: 1 Hour 25 Min
Serves: 6
These healthy blueberry Bakewell tarts are the perfect combo of sweet, fruity, buttery, and elegant! They have this buttery crust topped with a sweet blueberry chia jam, covered with a moist almond frangipane! These are gluten free, have vegan options, and are so easy to make!
Ingredients
Blueberry Jam:
145 grams (3/4 cup) Blueberries
15 grams (1 1/2 tbsp) chia seeds
25 grams (2 tbsp) granulated sweetener*
30 grams (2 tbsp) water
Crust:
110 grams (1 cup + 2 tbsp) oat flour
1/8 tsp salt
42 grams (2 tbsp) honey/maple syrup
30 grams (2 tbsp) melted butter/coconut oil
Frangipane:
38 grams (1/3 cup) almond flour
1/4 tsp baking powder
pinch salt
25 grams (2 tbsp/ 1/2) egg**
32 grams (1 1/2 tbsp) honey/maple syrup
15 grams (1 tbsp) melted butter/coconut oil
1/2 tbsp milk of choice
1/4 tsp almond extract
Instructions
Preheat the oven to 350° F (160° C) and grease a muffin tin with oil.
To make the blueberry jam: in a small saucepan, add in the blueberries, chia seeds, sweetener, and water. Cook over medium heat while mashing until all the blueberries have burst, around 5 minutes. Transfer to a jar and set aside to thicken.
To make the crust: In a medium bowl, mix together oat flour and salt. Add in honey and butter and mix until a dough forms. Set aside.
To make the frangipane: In a small bowl, mix together almond flour, baking powder, and salt. In a medium bowl, add in egg, honey, butter, milk, and almond extract. Mix until completely combined. Add the dry ingredients to the wet and mix until a batter forms.
Place 28 grams (or eyeball it) of filling into each muffin tin. Press it into the tin with your fingers. Place a heaping 1/2 tbsp of jam on top of the crust. Finally, add 18 grams of frangipane on top of the jam and spread it out. Top with sliced almonds.
Bake at 350° F (160° C) for 22-27 minutes, or until the top is golden brown. Allow to cool completely before taking the Bakewells out of the cupcake tins. Top with fresh blueberries, and enjoy!
Notes
*Depending on how sweet your blueberries are, you can omit the sweetener or add more if necessary. You could also use honey/maple syrup to sweeten the blueberry jam.
**If you are vegan or can't have eggs, you can substitute the eggs with 1/2 tbsp ground flax/chia + 1 1/2 tbsp water, letting it sit for 10 minutes to gel up before proceeding with the recipe.
Nutritional Info
Serving Size: 1 Bakewell tart
Calories: 218 kcal
Fat: 11.3 g
Carbohydrates: 28 g
Sugars: 11.8 g
Protein: 5 g
Sodium: 92 mg
Fiber: 2.8 g
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