Blueberry Japanese Knotweed Vegan Bakewell Tart
Almonds, blueberries, and invasive Japanese knotweed- what could be better than that? This foraged treat combines a homemade blueberry and Japanese knotweed jam with almond frangipane in our version of a vegan Bakewell tart. The tartness of the Japanese knotweed is the perfect match for the sweetness from the blueberries and soft, sweet almond flavored frangipane- it’s a wild vegan Bakewell tart!
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Foraging Late Season Japanese Knotweed
I was a little bit late in my Japanese knotweed foraging this year. Normally I pick the earliest stalks in early April, but I didn’t get around to making this tart until mid-May. I was not too surprised to see that by this time lots of the Japanese knotweed I found was so tall that the it reached almost over my head, and the stalks were thick, woody, and inedible. I didn’t know if I would be able to find knotweed tender enough to make this tart, but I kept looking. The smaller shoots I found were typically different looking to the ones I usually found earlier in the year. They were thinner, branching, and more angular with more leaves and twists and turns. Ultimately, they had less knotweed that I would want to eat and more leaves and twiggy bits. They did not look like the shoots I would want to use. Eventually I did find some more robust looking young shoots, but I also discovered another trick. There were plenty of taller shoots that were still fairly juicy, and the top 10 or so inches of those plants were not at all woody. I imagine they won’t remain tender all summer long, but I’ve learned that you can eat knotweed longer in the season than you think.
Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
As a note, different places have different policies for foraging Japanese knotweed. In Japan, where it’s native, Japanese knotweed is just another vegetable. Here in the US, it’s wildly invasive, and really can’t be over-picked. However, because it’s such a hearty and invasive plant, it also has the tendency to be sprayed with herbicides that can make humans pretty sick. Make sure the area you’re picking from doesn’t participate in spraying chemicals before you eat. I’ve heard that in other areas of the world, picking Japanese knotweed is not allowed or frowned on, since it can propagate and spread through the smallest clippings. Make sure you abide by any local policies, and if you do choose to forage Japanese knotweed don’t throw fresh bits and pieces in the trash. I do my best to prevent spreading knotweed by microwaving any bits that I’m not eating- leaves, roots, or older stalks- before discarding them.
Looking for Knotweed Recipes? Try one of these!
- Quick Japanese Knotweed Jam with Mint
- Japanese Knotweed Recipe: Knotweed Pop-Tarts
- Knotweed & Strawberry Compote Over Oatmeal
- Invasive Japanese Knotweed Vegan Chutney
- Sour Japanese Knotweed Soup
- Invasive Japanese Knotweed Salsa
- Strawberry and Japanese Knotweed Crisp
Looking for Blueberry Recipes? Try one of these!
- Blueberry Aquafaba Ice Cream
- Pinole Pancakes with Blueberry Maple Syrup
- Vegan Blueberry and Pawpaw Muffins
Looking for Sweet Tarts and Pies? Try one of these!
- White Chocolate Vegan Blackberry Tart
- Maple Miso Vegan Crabapple Pie
- Mini Strawberry, Rhubarb and Wintergreen Berry Tarts
- Vegan Cheese and Rhubarb Danish
- Japanese Knotweed Recipe: Knotweed Pop-Tarts
- Easy 4-Ingredient Filo Maple Vegan Apple Tart
How to Make a Vegan Bakewell Tart
This tart has three components- the pastry, the jam, and the frangipane filling. The first piece to make is the pastry- you can always use a pre-made pie crust if you like, or make your favorite pastry if you prefer. My recipe is a less-fussy version of pie dough. It’s made entirely in a food processor. You combine part of the flour with the butter to make a thick paste, and then gently pulse the rest of the flour with some water. This works to make a flakey crust since the flour that is combined with the butter won’t absorb water, which helps to reduce gluten development. Once the dough is made, set it into a fluted tart tin like this one.
We kept this jam really simple- chopped Japanese knotweed with the leaves removed, blueberries, and sugar. All you have to do is heat is heat it, slowly at first so the juices cook out, and cook it until it thickens. If you have a thermometer, you want to let the jam get to 220 degrees F. If not, just wait until it’s fine just to wait until the jam is somewhat thickened.
In order to make sure you have a good layer of jam at the bottom of your tart, it helps to freeze your tart with the jam inside before you bake it. I frozen mine overnight, but a couple hours should do it if you’re making this tart the same day you want to eat it.
The bulk of the vegan Bakewell tart filling is frangipane, an almond-based cream mixture that sets and has a texture somewhere between a cake and a pudding. The first ingredient for the frangipane are almonds- whole almonds with the skin on are perfect. Process them well in the food processor, until they’ve become finely ground. Combine it with the remaining ingredients for the frangipane and process it all together until it’s smooth. On top of the frozen jam the frangipane goes, and on top of it you can decorate with Japanese knotweed circles and blueberries. This tart takes between 45 minutes and an hour to bake, at which point the frangipane should be firmer and the top golden-brown. Let your tart cool, and then slice it up and enjoy your foraged treat!
Blueberry Japanese Knotweed Vegan Bakewell Tart
Ingredients
- 1 2/3 cups all-purpose flour, divided
- 1 tbsp. granulated sugar
- Pinch of salt
- 2/3 cup vegan butter
- 1 cup Japanese knotweed stalks, leaves removed, chopped (plus a little more for decorating)
- ½ cup blueberries (plus a little more for decorating)
- ¼ cup granulated sugar
- 1 ½ cups almonds (200 grams)
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ½ tsp. baking powder
- 6 tbsp. vegan butter, melted
- ½ cup plant-based milk
- ¼ cup applesauce
- 1 tsp. vanilla extract
Instructions
- Start by making the pastry. Combine 1 cup of flour with the sugar and salt in a food processor and pulse to combine. Add the vegan butter and process into a paste. Add the remaining flour and pulse a few times. Add water, 1 tablespoon at a time, pulsing in between, until you pinch some and it holds together. Form the dough into a ball, wrap in plastic wrap, and place in the fridge to cool.
- While the pastry cools, start on the jelly. Add the knotweed, blueberries, and sugar into a saucepan. Heat the fruit, on a low heat at first, until it starts to lose liquid and the fruit breaks down. Cook, mashing the berries a little, until it looks thick and jammy. Remove from the heat and allow to cool.
- Take the pastry from the fridge and place on a lightly floured surface. Roll out into a large circle, about 11 inches in diameter. Place into a 9- or 10-inch tart tin, pressing the edges into the sides of the tin. Remove excess dough from the top to form a neat edge. Once the jam is not too hot, add it to the bottom of the tart shell and spread into an even layer. Place in the freezer and freeze until solid.
- Once the tart is frozen, preheat the oven to 350°F (175°C) and start on the frangipane. Place the almonds in the food processor, and process until finely ground. Next add the sugar, cornstarch, flour, and baking powder and pulse to combine. Add the remaining ingredients for the frangipane, and process again to combine.
- Pour the frangipane over the jam in the tart shell, and smooth if needed. Decorate the top with chopped pieces of Japanese knotweed and blueberries. Place in the oven and bake for 45-60 minutes, until the top is nicely browned. Remove from the oven and allow to cool before enjoying.
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