I've been dreaming about blackberries for weeks. Granted, we do have them in DC, but something feels special about PNW berries. And when they start to ripen in the late August sun, there is a bittersweet taste that comes of surviving the other ten dreary months and knowing that the grey will return in only a few short weeks. But that is the reality in which Seattle-ites live.
On Sunday afternoon, I took a trip down memory lane and went blackberry picking in my parents' neighborhood. Perhaps I should clarify, we moved to the neighborhood when I was 18 months old, so most of my childhood summer memories have their roots in this very location. Despite the suboptimal weather that has shortened and delayed growing seasons along the northwest coast this year, I managed to bring back quite a haul of berries.
After consuming not an insignificant number, I decided these pretty tart little beauties were dying for a place in a pie. Luckily, Lisa of Vegan Culinary Crusade is still accepting raw pie entries for the mini pie challenge! I also posted this puppy on Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays (it's been a while).
Blackberry Almond Petite Pie (yield 1 small tart or deep dish cupcake size)
1/2 cup raw almonds
1/4 cup flaked coconut
1 tbs ground flax
1. Whiz all ingredients in a food processor until starting to stick together. Press into mini tart pan (or make do with a cupcake tin...)
1/4 cup raw almonds, soaked for 60 minutes
1 tbs raw agave
1 tsp lemon juice
1 tsp water
2. Same deal, food process all ingredients until creamy. Layer about halfway into the crust.
1/3 cup blackberries
1 tsp raw turbinado sugar (optional) or agave
3. Toss and let sit for at least 3o minutes (maybe do this first) until getting juicy. Layer into the tart. ENJOY!