Calendula, Hyssop and Almond Tart

This is a great late summer dessert that is easy for kids to make. I love the subtle flavors, texture, and presentation of this pie. You will impress any guests at your next party or portluck.

2 homemade or store bought pie crusts

1 package Vegan Moz (Miyoko’s Creamery)

1/3 cup of slivered almonds

1 tsp of almond extract

2 TBSP of sugar

1/8 tsp powdered cardamon

2-4 TBSp of apricot jam

2-3 peaches peeled and thicky sliced

4 eggs

1/2 cup of coconut cream

2 TBSP of sugar

1 TBSP finely chopped anise hyssop

12 calendula blossoms

Form into a pie shell and blind bake one crust for 8 minutes at 350. Remove from oven and set aside.

Finely grind the slivered almonds with the first measurement of sugar in a food processor. Add in the Vegan Moz or equivalent measure of soft tofu, cream cheese. or ricotta to make a thick paste. Spread on the bottom of your pie crust.

Spread the apricot jam on top. Add the peaches.

Place the eggs, coconut cream, and the rest of the sugar into a large bowl. Using an electric hand beater, mix on low speed until smooth. Fold in the calendula and anise hyssop. Pour mixture into the pie shell.

Bake at 350 for 30 minutes until the custard is set.

If you wish to decorate the top of your pie with the second pie crust, use cookie cutters or fondant “stamps” to create shapes. This works best if the dough is chilled and very solid. 15 minutes into your bake place your cutouts on top of the custard. You can increase your bake time if necessary to get your top golden brown

Serve at room temperature. This dessert would be good topped with vanilla ice cream.

Calendula officinalis

I have an overabundance of calendula this year. Not wanting anything to go to waste I have been trying use it in both food and medicine. When used internally this herb is thought to clear phlegm, toxins, chronic infection and inflammation. It stimulates white blood cell production and inhibits the growth of several micro organisms. Herbalists have used calendula to treat candida, , ulcers, gingivitis, stomach/digestive issues, gastritis, swollen lymph nodes, herpes, painful periods, childhood illnesses, and stimulate the immune system. I use the dried flowers a lot in electuaries and glycerites to support health during the winter.

Have you ever used calendula flowers when cooking?

Published by blackbirdsbackyard

My backyard botanical pharmacy is located in Boulder Colorado. I began studying herbal medicinewhen I was 12 years old. In college I studied subjects like anthropology, microbiology, anatomy and physiology, After graduation I decided to go to midwifery school. I attended births and had a small practice until I retired early in order to be a mother full time. I have always had an herb garden, gathered plants and made my own healing formulas with plants. Over the last 30 years there have been many teachers and I have attended dozens of workshops. I am one of those people who is always reading, studying and learning. In 2019 I was called to practice as an herbalist professionally, using "plant spirit medicine" and bio-energetic ( 5 element)healing techniques. I feel that there is a big need in the community for my skills and talents. I hope to inspire others to start their own backyard pharmacies as a solution to species extinction and the healthcare crisis in America. Healing has also become a spiritual practice and way for me to feel balanced and connected with nature. I consult with clients in person, teach classes (adults and kids), give tours of my garden and offer apprenticeships. Health, joy, meaning, and support are everyone's birthright.

%d bloggers like this: