Oregon hazelnut and frozen blackberry tart recipe - grain-free, gluten-free, Paleo, real food!

Oregon hazelnut and frozen blackberry tart recipe - grain-free, gluten-free, Paleo, real food!

• 4.12.2018

It has been a super long winter for many of us all over the US... berry-picking season seems a long way away, but we still have some frozen berries in the freezer from last year and the Oregon Raspberry and Blackberry Commission is collecting recipes that use frozen berries and other Oregon-grown ingredients in delicious recipes.

What says Oregon more than berries and hazelnuts?! I've made a lot of nut-based crusts in my day but never used this many hazelnuts and man, is it special.

The Oregon Raspberry and Blackberry Commission supports hundreds of Oregon growers of raspberries, blackberries, Marionberries, and other caneberries and wants to spread the word that we can eat Oregon berries all year long! Thanks to them for sponsoring this post!

Hazelnut Crust, Frozen Blackberry Tart

Ingredients:

Crust:

• 1 c. skin-on hazelnuts
• 3/4 c. almond flour
• 2 tbsp granulated sweetener of choice (e.g. coconut palm sugar, maple sugar, organic cane sugar [not Paleo], xylitol)
• 1/2 tsp sea salt
• 1/2 c. (8 tbsp/1 stick) chilled unsalted butter or coconut oil, chopped into pieces

Filling:

• 1 1-lb bag (about 3.5 c.) frozen Oregon blackberries, thawed
• 1/2 c. granulated sweetener of choice (e.g. coconut palm sugar, maple sugar, organic cane sugar [not Paleo], xylitol)
• 2 tbsp. arrowroot powder (or corn starch [not Paleo])

Instructions:

Crust:

1. Preheat oven to 350 degrees. Bake hazelnuts on a rimmed baking sheet for 8 minutes.
2. Let cool slightly, then rub them together to remove most of the skins.
3. Pulse hazelnuts in a food processor until they are mostly mealy with a few chunks.
4. Add almond floor, sweetener, and sea salt; pulse until combined.
5. Add chunks of butter or coconut oil and pulse until mixture is mostly combined and very crumbly, with a few small chunks of butter left.
6. Press crust into 9" springform pan, about 1" up the sides and smooth on the bottom. (I used a layer of plastic wrap and a metal measuring cup to flatten and shape into edges.) Chill 20 minutes.
7. Bake until golden but not totally baked through, about 15-20 minutes. Let cool 10 minutes.

Filling/Assembly:

1. Squeeze excess moisture out of berries in a mesh colander. 
2. Toss thawed berries with sweetener and thickener; pour into tart shell.
3. Bake on a baking sheet (in case of drips) for 30 minutes. Berries will be bubbly and liquid. Chill for at least 30 minutes until berries firm up and you can cut slices.

Serve with vanilla ice cream or homemade whipped cream if you want!

Thanks to the Oregon Raspberry and Blackberry Commission for sponsoring this post!

Shop tools and ingredients here.