+SFO
While I’m on the subject of gardening disasters, we tried to grow our very own blueberry bushes this year, and needless to say, it didn’t take long for them to go out in flames. Not literally. But still, sigh. Rest assured that blueberries bought from the market will work just beautifully in these sweet and tart slices, if you’re anything of a gardening drama queen like I am. And if you manage to grow your own, you big show-off? All the better. —CS
SERVES 6
FILLING
12 oz (340 g) fresh blueberries
¼ cup (50 g) natural cane sugar
1½ tsp (8 ml) lime or lemon juice
1 tbsp (8 g) organic cornstarch
CRUST
1¾ cups (210 g) light spelt flour
⅓ cup (40 g) plus ¼ cup (30 g) hazelnut meal, divided
¼ cup plus 2 tbsp (72 g) organic light brown sugar, not packed
¼ cup plus 2 tbsp (72 g) natural cane sugar
½ tsp fine sea salt
⅓ cup plus 2 tbsp (110 ml) neutral-flavored oil
⅓ cup (80 ml) cold water, as needed
Vegan vanilla ice cream, for serving (use soy-free)
Preheat the oven to 375°F (190°C). Line a 9-inch (23-cm) pan with parchment paper. Set it aside.
FOR THE FILLING
In a small bowl, combine the blueberries, sugar and lime juice. Sprinkle the cornstarch on top and fold to combine. Set it aside.
FOR THE CRUST
In a large bowl, combine the flour, ⅓ cup (40 g) of hazelnut meal, sugars and salt. Drizzle the oil on top, stirring with a fork to combine. Add the water, still stirring with a fork, until moist enough to stick together when pinched. Reserve a generous ½ cup (120 g) of the dough. Press the rest down evenly in the prepared pan, with raised edges of about ½ inch (1.3 cm). Cover the bottom evenly with the remaining ¼ cup (30 g) hazelnut meal.
Top evenly with the blueberry mixture. Break the reserved dough into crumbs, and sprinkle it over the blueberry mixture, pressing down just slightly.
Bake for 26 minutes, or until the crust is golden brown and the blueberries are juicy. Let it cool slightly before slicing and serve with a generous scoop of vegan ice cream. Leftovers will keep well at room temperature until the next day, tightly wrapped in foil.
*SEE PHOTO INSERT