• Sumo

This rustic tart doesn’t need a pan because the crust is the pan! It is sure to be a hit with it’s bright and bold flavors and combinations!

Blueberry Basil Tart Recipe

Rating: 41

Prep Time: 1 hour, 25 minutes

Cook Time: 35 minutes

Total Time: 2 hours

Serving Size: 12


  • 1 Cup Whole Wheat Flour
  • 1 Cup Flour
  • 1 Tablespoon Sugar
  • 3/4 Teaspoon Salt
  • 3/4 Cup Butter, cut up and chilled
  • 1/2 Cup Ice Water
  • 1/3 Cup Almonds, sliced and toasted
  • 1/4 Cup Whole Wheat Flour
  • 1/4 Cup Sugar
  • 4 Cups Blueberries
  • 3 Tablespoons Sugar
  • 3 Tablespoons Basil, snipped
  • 2 Teaspoons Lemon Juice
  • 1 Tablespoon Egg Replacer
  • 1 Tablespoon Water
  • 2 Tablespoons Sugar
  • 1/4 Teaspoon Ground Cinnamon


  1. In a food processor, combine the cup of wheat flour, cup of regular flour, 1 tablespoon sugar, 3/4 teaspoon salt, butter and the water one tablespoon at a time. Pulse everything together, adding the water one tablespoon at a time until all the water is gone and the dough forms a ball. Remove from the food processor, wrap in plastic wrap and chill for an hour.
  2. Combine the almonds, 1/4 cup whole wheat flour, and 1/4 cup sugar and pulse until almonds are finely ground. Add the blueberries, 3 tablespoons of sugar, basil, lemon juice, egg replacer, and water to a large bowl
  3. Divide the chilled dough into four pieces and roll each out into an 8 inch circle. Sprinkle each with the ground almond mixture, then add an even portion of the blueberry mixture.
  4. Fold up the sides over the filling to make the crust. Sprinkle with remaining sugar and cinnamon and bake for 30-35 minutes or until lightly browned.