Blueberry Tart with Walnut Crust

This Blueberry Tart with Walnut Crust is made with no refined sugars and coconut oil. It is a healthier alternative to a buttery summer fruit tart that we all love. You can bake it and have it on the table (including the 30-minute cooling time in the fridge) in less than an hour and a half.

Ingredients

To make the crust:

Coconut oil for oiling the tart pan

1 ¼ cups (4.8 ounces) walnut halves

¾ cup rolled oats

2 tablespoons brown rice flour

¼ teaspoon salt

¾ cup whole spelt flour

3 tablespoons coconut oil melted and cooled

¼ cup maple syrup

1 teaspoon vanilla extract

To make the filling:

1 cup plus 2 teaspoons apple juice divided

1 teaspoon agar flakes

1 teaspoon arrowroot powder

3 cup fresh blueberries rinsed

1 tablespoon maple syrup

½ teaspoon vanilla extract

2 tablespoons pistachios chopped or ground

crème fraiche or your favorite ice cream to serve with

Instructions

Pre-heat the oven to 350 F degrees. Using the coconut oil, thoroughly oil a 9-inch tart pan with a removable bottom and set it aside.

Place walnut halves, oats, brown rice flour, and salt into the bowl of a food processor. Grind for 20 seconds or until coarsely ground.

Transfer to a bowl and stir in the spelt flour. Pour in the coconut oil, maple syrup, and vanilla extract. Using a fork, mix until thoroughly incorporated. It should moist, but no sticky.

Transfer the dough onto the prepared tart pan. Either using your fingers or the back of a spoon, evenly press the dough into the tart pan until it is about ¼-inch in thickness. Here, you want to make sure that the tart dough reaches all the way to the edges of the tart pan. Trim any excess dough. Prick the bottom of the crust several times with a fork and bake for 18 minutes or until it turns golden-brown. Remove from the oven and let it cool on the kitchen counter.

To make the filling: Place 1-cup apple juice and agar flakes in a small heavy-bottom pot. Whisking frequently, bring it to a boil over high heat. Cover the pot, turn the heat down to low, and let it simmer for 5 minutes. At the end of 5 minutes, agar flakes should be completely dissolved.

Meanwhile, in a small cup whisk together the arrowroot powder and the remaining 2 teaspoons of apple juice until it is completely dissolved. Slowly whisk it into the simmering apple juice and agar mixture. Turn the heat up to medium-high and whisk constantly until it thickens. This should take no more than 2-3 minutes. Set it aside to cool for 5 minutes. Do not let it set, if it does, return it to medium heat and stir it until it is in liquid form again.

Place sliced peaches and blueberries in a large bowl and drizzle it with the maple syrup and vanilla extract. Give it a gentle stir. Pour the warm agar mixture over the fruit; working quickly, use a rubber spatula to coat the fruit completely. Transfer the fruit mixture into the tart and distribute it evenly. Pour any of the remaining juices over the fruit. Place it in the fridge for at least 30 minutes.

When ready to serve, sprinkle the tart with chopped pistachio. Serve each slice with crème fraiche or a scoop of your favorite ice cream.