Picture a sunlit valley where steep hills are planted with avocado trees heavy with ripe fruit, and below them rows of blueberry bushes produce plump, juicy berries. That vivid landscape inspired these Avocado Blueberry Tarts with Almond Crust—a bright, creamy, and nutty dessert that celebrates California produce.
In May I joined an agricultural tour in Temecula Valley, California, hosted by California Grown. These tours are a highlight for me—each one supplies new ideas, deepens my appreciation for farming, and sparks recipes inspired by what I see and taste. This trip led to the Avocado Blueberry Tarts with Almond Crust, a dessert that pairs buttery almond shortbread with a honey‑sweet avocado filling and fresh blueberries.
California’s Temecula Valley – the source of the best of avocados & blueberries
A unique microclimate with ample sun, similar to the Mediterranean.
Temecula Valley surprised me. Beyond its reputation as a thriving wine region, it has a distinct microclimate—ample sun, mild temperatures, and varied elevation—that supports a wide variety of crops year‑round. That same climate allows farms to grow fruit and flowers with exceptional flavor and quality.
We savored a small taste of all Temecula, CA has to offer on this agri‑tour.
- South Coast Winery provided comfortable lodging, vineyard views, and delicious wine and food—an ideal home base for the tour.
- Fairfield Farms demonstrated how avocados and blueberries can thrive side by side thanks to dramatic elevation changes across the property.
- At Resendiz Brothers Flower Farm we picked striking Protea flowers from the hillsides, enjoying acres of vibrant blooms.
- At Europa Village we tasted local dishes and unforgettable hummus made with fresh green chickpeas—an example of how local ingredients elevate simple recipes.
Fairfield Farms, Pauma Valley
Fairfield grows organic avocados along steep hills and blueberries in the valley.
Fairfield Farms, run by the Steed family since 2003, has developed sustainable, organic practices across a varied landscape. The elevation gives them the advantage of planting avocados on the hillsides and blueberries in the cooler valley below. The farm uses on‑site solar, water conservation from an on‑property reservoir, and bees for natural pollination—practices that support high‑quality fruit production.
Fairfield Farms’ avocado season spans February – August
We rode up the steep hills in a trailer to see avocado groves. The trip showcased how elevation, varietal selection, and careful farming produce creamy, flavorful avocados across a long season.
Fairfield Farms’ blueberry season spans April – June
Down in the valley we found climate conditions ideal for blueberries. In fact, Fairfield Farms is the only blueberry grower in the immediate region, filling a seasonal gap between other producing areas. Those fresh berries inspired the tart topping.
Ingredients for the tarts
These Avocado Blueberry Tarts with Almond Crust celebrate Temecula Valley with local, California-grown ingredients.
- Avocado — provides a silky, dairy-free filling that’s naturally rich and smooth.
- Blueberries — add bright color, juicy sweetness, and a fresh burst on top.
- Honey — natural sweetness that complements avocado’s mild earthiness.
- Lemon — zest and juice brighten the filling with citrus lift.
- Almonds — ground almonds or almond flour lend a nutty crunch to the crust; almond extract deepens the flavor.
A Short Oven Time Treat
When it’s hot outside, an oven‑friendly recipe that uses minimal bake time is a win. These tarts require only about 15–18 minutes in a 350° F oven to bake the almond shortbread shells. The avocado filling is blended and never baked, so the oven stays on briefly while the filling remains cool and fresh.
Set and Forget Filling
The filling is simple: blend ripe avocado with honey, lemon juice, lemon zest, and a pinch of salt until smooth. Spoon or pipe the creamy filling into cooled tart shells, top with fresh blueberries, and chill. For a refreshing twist, freeze the tarts for a summery tart-sorbet experience.
If the heat is unbearable, freeze the finished tarts for a couple of hours and serve them frozen—perfectly refreshing on a hot summer day.
Many thanks to California Grown for hosting an insightful agri‑tour that inspired this recipe. It’s always inspiring to see the dedication of farmers and farmworkers who bring fresh food and flowers to our tables.
This post was made in partnership with California Grown. All opinions are my own. Thank you for supporting me and the brands I love.
Recipe
Avocado Blueberry Tarts with Almond Crust
- Author: Becky Sue of Baking The Goods
- Total Time: 4 hours 38 minutes
- Yield: 6 individual tarts
Description
These tarts pair a lemon-scented, honey-sweet avocado filling with almond shortbread shells and fresh blueberries for a light, refreshing dessert.
Ingredients
Almond Shortbread Crust
½ cup unsalted butter, room temperature
½ cup granulated sugar
1 teaspoon almond extract
¾ cup sliced almonds or almond flour
¾ cup all purpose flour
½ teaspoon fine sea salt
Avocado Filling
3–4 large ripe avocados, peeled and seeded (about 2 cups lightly smashed)
½ cup fresh squeezed lemon juice + 2 tablespoons lemon zest (from 2–3 large lemons)
½ cup honey
Pinch of fine sea salt
1 ½ cups fresh blueberries
A few sprigs of thyme, mint, or basil (optional)
Instructions
Almond Shortbread Crust
- Preheat oven to 350° F.
- Add sliced almonds to a food processor and pulse until roughly coarse. Add butter, sugar, almond extract, flour, and salt. Pulse until the mix begins to come together but remains crumbly.
- Divide dough evenly among six 4.75″ removable-bottom tartlet pans (about ¼ cup per shell). With lightly floured hands, press dough into the bottom and up the sides, forming a thin fluted edge. Prick the bottoms with a fork.
- Place tart pans on a baking sheet and bake 15–18 minutes until puffy and golden. If shells puff too much, gently press the centers down with the back of a measuring cup. Cool completely, then remove shells from pans.
Avocado Filling
- Combine avocados, lemon juice, lemon zest, honey, and a pinch of salt in a food processor. Process until very smooth and creamy.
- Divide the filling among the chilled tart shells and smooth with an offset spatula.
- Top each tart with about ¼ cup of fresh blueberries.
- Refrigerate or freeze the tarts for at least 4 hours. Garnish with thyme, mint, or basil just before serving if desired. Serve chilled or frozen.
Notes
*Serve chilled or frozen. To freeze, place prepared tarts in the freezer until fully frozen. Top with berries before freezing for a frozen-berry presentation, or add berries just before serving for a fresher look.
*If you prefer not to bake, store-bought tart shells work well. The avocado filling also makes a great dip for cookies or wafers.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 18 minutes
- Category: Dessert