Simple blueberry jam tart (V, GF)

So, here we are. Just the other day we were camping beside a shimmering lake, feeling the feelings you have at the peak of summer, and tomorrow Chef F and I will wake up to the last day before the official start of (remote) first grade. It doesn’t matter that the temps are causing thermometers to bulge a swollen red, or that four burning wildfires throughout the state are intensifying the heat with a daily dusting of ash; the idea of back-to-school conjures images of fall, from sharpened pencils (a bit less sharp this year) and fresh new backpacks (imagined, for now) to crisp red apples and pumpkin spice. Despite the heat, the thoughts are enough to make me want to shake out some sweaters.

Having grown up in New England, I’ve always found it appalling that Colorado starts back to school pre-Labor Day. Of course, I can’t complain, as come May the giddiness of summer hits earlier than it ever did as a kid. Still, the east coast schedule did preserve August for full-on summer mode. And we do still have plenty of summer perks to make the most of. Hopefully that will be something we can capitalize on with this new education paradigm we’re embarking on. With luck, we’ll manage to find a flexible balance that lets us revel in summer’s bounty, from blooming sunshine to plump, ripe blueberries.

Chef F has a birthday coming up, and while we’re going to forego official party plans, he has made a list of ways to celebrate his special day:

Note, this list is not intended to be complete. In the lead-up to the special day (Saturday), there are many requests to honor throughout Birthday Week. One of these happens to have been “something like blueberry pie”, and I was only too happy to oblige.

This luscious, rustic tart is just bursting with blueberry goodness! It’s another riff on a recipe my mom used to make, being jam-sweetened. While she used a classic shortbread crust, I made this out of whole organic oats, tapioca flour, psyllium, cinnamon, and a little bit of monkfruit sweetener (optional). I used Double Protein Oats from Zego Foods, and I am so pleased to have discovered this certified woman-owned company! I’ve always felt a bit uneasy when preparing gluten-free foods with oats for friends who have sensitivities. There is definitely a broad gray area. Zego Foods tests for glyphosate and over 400 potential toxicants. Farmers hand-piack any wheat and barley out of oat fields before they produce grains, virtually eliminating the chance for gluten cross contact. Not only is this B-Corps committed to the absolute highest standards in providing clean, nourishing foods, they are passionate about topics that matter to me, from equity to environment.

It doesn’t take a pandemic for underlying feelings of unease to become the norm. But now, we’ve got tensions and turbulence in every corner, from our physical spaces to our mental ones. Of course it is easy to feel powerless and defeated.

I have been trying to remind myself, through everything we always have the power of our voices. And fortunately, there are significant ways we can make our voices heard in ways that feel comfortable for us. For me, that tends to mean quiet persistence: I have my vote, and I have the choices I make with how we spend our budget. If I can support companies that care for people and planet, and at the same time nourish our family with the purest ingredients, that is something.

Speaking of somethings…one more thing: any mix of berries will do in this heavenly simple tart. The press-down crust would work well for a one crust treat, like pumpkin pie, as well. Let me know what you think, and enjoy! Happy un-birthday to you. xo

Vegan, gluten-free blueberry jam tart

For the crust:

• 2 1/3 Cups gluten-free oats

• 1/8 Teaspoon sea salt

• 1/4 Cup tapioca flour

• 3 Tablespoons psyllium

• 1 Teaspoon ground cinnamon

• 1 Tablespoon monkfruit sugar or sweetener of choice (optional)

• 1/3 Cup coconut oil, softened but not melted

• 2-3 Tablespoons as needed gluten-free flour, to assist with pressing into pan

• *Orange juice or water if needed to moisten

For the filling:

• 5 cups fresh or frozen blueberries

• 3/4 Cup fruit-only jam

• 2 Tablespoons fresh lemon juice

• 1 Tablespoon fine lemon zest

• 2 Teaspoons tapioca flour (or you can use a slurry of 1 Tablespoon corn starch in 1 Tablespoon water)

Prepare the crust: Place oats, sea salt, tapioca flour, psyllium, cinnamon, and monkfruit sugar in a high speed blender or food processor and process into a fairly fine flour. Add coconut oil and pulse until a dough begins to form. It will likely be soft, but add liquid by the tablespoon if needed and pulse in.

Preheat oven to 350 F. Press dough into 8-inch pie plate or similar, lined with parchment or lightly coated with cooking spray. Sprinkle gluten-free flour of choice as needed to smooth out the dough along the bottom and sides of the pan. Bake for approximately 15 minutes, or until crust is become golden brown. Remove from oven and let cool completely.

Prepare the filling: Place all ingredients in a medium saucepan and bring to a near boil. Reduce heat and simmer, stirring regularly, until the mixture is beginning to reduce and thicken, about 15 minutes. Pour into cooled crust and let set. Serve chilled or at room temperature, as is, or topped with additional fresh berries, non-dairy ice cream, or granola.