This post may contain affiliate links. Please read our disclosure policy.
Do you love blueberries? Do you love tarts? Then I have the perfect summer dessert for you! Introducing the vegan blueberry tart recipe!
Since it’s blueberry season here, I thought it would be the perfect time to make a tart. This one is filled with a THICK layer of fresh and juicy blueberries and has a gluten-free shortbread crust. No need to say this tart is loaded with blueberry flavor!
The crusts consist of oat flour combined with almond flour, maple syrup for a little bit of sweetness, and coconut oil to give it a shortbread texture. It is blind-baked as the filling is made on the stovetop and doesn’t need to go into the oven.
Note: I made my own oat flour here and definitely didn’t process it long enough. That’s why you can still see some whole oats 🙂
Once your crust is ready, it’s time to prepare that thick and juicy blueberry filling!
Combine fresh blueberries, maple syrup, and agar in a medium saucepan and heat until the blueberries start to pop. Then you want to stir in some cornstarch to help it thicken a bit and vanilla extract for extra flavor. The cornstarch combined with the agar gives the filling the perfect texture, not too jelly-like but still thick enough to hold together when slicing.
Next, pour the filling into the baked crust and let it cool completely in the refrigerator. The filling will thicken as it cools, plus this pie tastes a lot better fresh!
If you like blueberries as much as I do, you are going to love this tart. It is super generous in blueberries, perfectly sweet, and kind of addicting! Top with vanilla or coconut ice cream, and enjoy!
Let me know in the comments if you try this super delicious recipe!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox! Plus, you will receive new recipes every week!
I'd like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Thick Blueberry Tart (Vegan + GF)
Ingredients
Crust
- 1 and 1/2 cup oat flour
- 1/2 cup almond flour
- 5 tbsp coconut oil softened
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
Filling
- 3 cups fresh blueberries
- 1/4 cup maple syrup
- 1 and 1/2 tsp agar powder
- 3 tbsp cornstarch (diluted in 3 tbsp water)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, combine the oat flour with the almond flour. Add the coconut oil, maple syrup, vanilla extract, and salt. Mix using a wooden spoon until well combined. Keep mixing using your hands until it forms a soft and slightly sticky dough. If the dough appears too dry, add 1-2 tbsp of coconut oil.
- Transfer the dough to a 9-inch pie-baking dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Note: This dough cannot be rolled out. You have to shape it directly into the dish. Prick the dough a few times with a fork to prevent it from rising in the oven.
- Bake for about 20 minutes or until golden brown. Remove from the oven and let cool completely in the baking dish.
- To make the filling: place the blueberries, maple syrup, and agar in a medium-sized saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to mash them slightly.
- Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.
- Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.
- Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla ice cream or as is!
- This blueberry tart will keep for up to 4 days in the refrigerator.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
FREE VEGAN RECIPES EBOOK!
Join our newsletter to get your FREE 100-page printable eBook! You’ll also get new recipes delivered by email weekly.
Leave a Comment
This looks soooo good. Do you think I could use frozen blueberries?
Frozen blueberries should work!
While oats are low in gluten, they can not be said to be gluten free. Only in the USA are there food laws that allow “low gluten” to be labelled “glute free”.
Yes there are very low gluten oats – but none are gluten free.
Thanks for the one star rating Steve, really appreciate it. Regarding the gluten in oats, I would recommend checking this website (which is a UK website btw): https://www.coeliac.org.uk/information-and-support/living-gluten-free/the-gluten-free-diet/about-gluten/oats/
You’re amazing Thomas, thank you for your time love and effort! What a wonderful recipe.
You’re welcome Nicky!
Oats may be cross contaminated but they themselves do not contain gluten, so there is really no such thing as “low gluten oats”. It is up to us to ensure that we buy non-contaminated oats if actual celiac disease exists or if we are gluten intolerant. So Thomas is correct, this recipe is gluten free provided the oats are non-contaminated. And it looks damn good.
Steve shut up dude lmfao. Thomas you keep rocking man, i haven’t actually made this but Steve is acting like a major douche so I’m giving 5 stars. It looks super yummy though!
What a cool and easy recipe! I love blueberries and this is such a great way to integrate them 🙂
Thanks Natascha!
Oats may be cross contaminated but they themselves do not contain gluten, so there is really no such thing as “low gluten oats”. It is up to us to ensure that we buy non-contaminated oats if actual celiac disease exists or if we are gluten intolerant. So Thomas is correct, this recipe is gluten free provided the oats are non-contaminated. And it looks damn good.
This recipe is so easy, but ridiculously good. I made it and added a cashew vanilla sauce on the side. But it really needs nothing added. The simplicity of the recipe really let’s the blueberries be the highlight of the dessert, which everyone loved
Cashew vanilla sauce sounds like a great addition! Thanks for your feedback Carolyn!
Hey! was wondering if I could substitute the agar with any other vegan alternative as I cant find it anywhere near me? 🙂
Hey Cherine,
I’m afraid nothing comes to my mind right now, sorry.
Hi ,
Not made it yet but it looks amazing! just wondering if There’s a nut free flour I could use please?
Hi Renee,
I’m afraid there is not, you could try with sunflower seeds flower but I cannot guarantee the results.
Try tapioca or ground chia or flax for thickening, or cornstarch.
I meant to respond to agar comment
Making this delicious, gluten-free blueberry tart again. My mom requested it for her birthday:) this recipe is a keeper!
Thanks Emily!
These turned out great!! I made mini tarts in a muffin tin. Baked for 10 minutes and they were perfect.
Thanks Emily!
Gracias por compartir la receta. La harina de avena, por que harina sin gluten podría reemplazar? saludos
You could try using quinoa, barley, or buckwheat flour.
This is our second time making this recipe with our toddler so the measuring may not have been very precise. It still turns out great every time! I love that it’s very simple to get the few ingredients together and it is very few steps no equipment recipe. The result is very light, heathy but satisfying and everyone in the family loves it
I’m glad you liked this Tart Luca! Thanks for your feedback and rating 🙂
Hi Thomas, wow, the blueberry filling is just wonderful! So I am trying to make this tart again because when I made this tart this week, I found that the crust was a very strange taste and texture. I used the arrowhead mills oat flour, and I wonder if how fine it is actually made it the way that it was, it was almost like a peanut butter cookie? I know! Strange.
anyway, I am trying a different crust recipe that is mostly almond flour and tapioca starch, as well as some gluten-free flour one to one baking substitute. Hoping for the best on the second go around.
Hi Rebecca,
Thanks for your feedback! Peanut butter cookie? I’m not sure what you mean exactly, but the crust is supposed to be crispy. Maybe next time try using a different oat flour.
Hope you will have success with your different crust!