blueberry crumb tart

I love all the beautiful fruits available to us in the Northeast this time of year- it is the start of blueberry season and I couldn't be happier. You can find these blue beauties everywhere from farmers markets, road side stands to mountain sides. Each year Justin and I make a special trip up one of the local mountains for early morning blueberry picking complete with a morning sunrise.

Tarts are one of the simplest desserts to make - press in crust + filling = happiness in the form of dessert. 

Hiking has always been a big part of our lives. One of my most favorite things is to lace up my shoes and head out the door with my faithful pup and drive to the nearest mountain. Until recently this was our go to "together time" - it is hard to see your family age, however I think it is even harder to see your beloved pets age. Anna just turned 11 in January and time is certainly catching up to her, not long ago she could hike for hours, play ball from sunrise to sundown - she had endless amounts of energy. As she has gotten older we have had to keep a watchful eye out - ensuring that she doesn't push herself too hard any more. This year we have traded in hour long hikes for 30 minute walks around the neighborhood - we know she misses the hikes just as much as we do, but making sure she is comfortable is our ultimate goal. Sometimes it is okay to slow down, we have taken this cue from Anna. Simply spending an afternoon or early evening in the backyard is happiness in itself - and for her as well.

Simple has been the theme for this summer - simple has come in the form of garden fresh veggies, minimal desserts and tons of fresh fruit. Weekend fires and fun times spent with family. No agenda weekends at the lake and ocean, where the only requirement is to have a smile on your face and a drink in your hand. Simple is trading in meticulously planned vacations for weekend camping trips in the middle of the woods complete with the best extended family a girl could ask for and vegan s'mores.

Our simple summer has been amazing so far - with August here we attempting to savor every last drop of summer goodness. I absolutely adore the changing of the seasons, however this year summer got a late start and seems to be planning for an early end. Our temps have been rather fall like and frankly, I am not ready for fall quite yet.

What has your summer been like so far - do you find it easy to simplify your life or is it something you work at on a daily basis?

Blueberry Crumb Tart

serves 12

you will need:

for the pastry:

 1 1/2 cups spelt flour

1/4 tsp salt

1/2 tsp baking powder

1 tbsp cinnamon

5 tbsp coconut oil 

coconut spray 

for the filling

2 1/2 cups wild blueberries

for the crumb topping

1/2 cup rolled oats

1/4 cup flour

1/2 cup pecans

1/4 cup coconut sugar

1/4 tsp salt

3 tbsp vegan butter

for the icing

1/4 cup vegan powdered sugar

1/4 tsp pure vanilla extract 

1 tbsp Almond Milk

assembly: 

*pre heat oven to 350 degrees

In a food processor fitted with an dough blade or s - blade, process all the pastry ingredients until pea sized clumps form. Grease a tart pan with a removable bottom with coconut oil, transfer the pastry to the pan and evenly press the dough up the sides and on the bottom. 

Add the blueberries to the tart pan.

Add all the ingredients for the crumb topping and pulse until the butter has broken into pea sized bits. Sprinkle the crumb topping over the blueberries. Place the tart pan onto a rimmed baking sheet and bake in the pre heated oven for 20-25 minutes or until the topping and pastry are golden brown in color.

Remove from oven and allow tart to fully cool prior to handling.

Make the icing while tart is cooling by whisking all ingredients in a bowl. Once the tart has fully cooled drizzle icing over the tart and serve!

Enjoy!