By Fourth of July 2023. The annual tradition continues in this kitchen that has held every holiday since I started cooking through cancer and came out the other side with a cast iron skillet and a refusal to stop. I am 40 and Fourth of July means what it has always meant: too much food, the right people, and the gratitude spoken aloud because life taught me that gratitude unspoken is gratitude wasted.
The table is full. Mason (12) and Lily (10) are here, growing taller and more themselves with each passing year. Tom is here, beside me, where he has been since the day he showed up with wildflowers and patience and the quiet understanding that love is not a grand gesture but a daily one.
Brett is here — always here, every holiday, every Wednesday, the constant brother in the wheelchair who has been my anchor since we were children on a ranch that no longer exists. Kyle calls from wherever the Army has him, and his voice on the phone is the voice of the brother who left and came back and left again, and the leaving and returning is the rhythm of this family.
I made berry crumble this week, because Fourth of July demands the food that says: I am here, you are here, we are together, and together is the only word that matters. The recipe is the same as last year and the year before and all the years stretching back to the ranch kitchen where Diane stood at 6 AM making cinnamon rolls for a family that ate them without knowing they were eating love. I know now. I've always known. And I make the food and serve it and watch my family eat and think: this. This is why I survived. For this table. For this food. For these people. For this.
Berry crumble has been the heart of this holiday for years, but this summer I found myself reaching for something a little different—something that still carried all the bright, jammy sweetness of fresh berries but came together quickly enough that I could spend more time at the table and less time in the kitchen. This super-easy blueberry almond tart is exactly that: effortless enough to make on a busy Fourth of July morning, beautiful enough to set in front of the people who matter most, and generous enough in flavor that it needs no explanation. It’s the kind of dessert that says I made this for you without making a fuss about it—which is, I’ve learned, the very best kind.
Super-Easy Blueberry Almond Tart
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8
Ingredients
- 1 refrigerated pie crust (or homemade, rolled to fit a 9-inch tart pan)
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons sliced almonds
- 1 tablespoon coarse sugar or turbinado sugar (for topping)
- 1 tablespoon apricot jam or honey (optional, for glaze)
Instructions
- Preheat oven. Heat oven to 375°F. Lightly grease a 9-inch tart pan with a removable bottom and press the pie crust evenly into the pan, trimming any excess. Prick the bottom a few times with a fork.
- Make the almond filling. In a medium bowl, stir together the almond flour, granulated sugar, softened butter, egg, almond extract, and vanilla extract until smooth and well combined.
- Spread the filling. Spread the almond filling in an even layer over the bottom of the prepared crust.
- Add the blueberries. Scatter the fresh blueberries evenly over the almond filling, pressing them in gently so they nestle into the surface.
- Top and bake. Sprinkle the sliced almonds and coarse sugar over the top. Bake for 28–32 minutes, until the crust is golden and the almond filling is set and lightly browned at the edges.
- Glaze and cool. If using, warm the apricot jam or honey for 20 seconds in the microwave and brush lightly over the blueberries for a glossy finish. Let the tart cool in the pan for at least 15 minutes before slicing and serving.
Nutrition (per serving)
Calories: 240 | Protein: 4g | Fat: 13g | Carbs: 28g | Fiber: 2g | Sodium: 115mg