Delectable Apple/Blueberry Tart

Andy Anderson !


I made about six of these today for an event, and they never fail to please. The crust is a mixture of walnuts and pecans, and I use maple syrup in place of white sugar.

So yummy.

So, you ready… Let’s get into the kitchen.

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15 Min
45 Min



1 tsp
flax meal
1 Tbsp
water, slightly warm
1 1/4 c
1 1/4 c
1/4 tsp
salt, kosher variety, fine grind
2 Tbsp
coconut oil
2 Tbsp
maple syrup


4 medium
apples, golden variety
1 c
fresh blueberries
4 Tbsp
maple syrup
4 Tbsp
orange juice, freshly squeezed
1 tsp
ground cinnamon


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3Gather your ingredients.

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4Add the flax meal to a small bowl and add the warm water.

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5Allow the mixture to set for about 10 minutes.

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6Chef’s Note: Flax meal is a thickener, and is a very healthy alternative to the use of commercial gelatin products.

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7Add the nuts and the salt to a food processor, fitted with an S-Blade.

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8Use 1-second pulses until the mixture is finely ground.

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9Place the ground walnuts and pecans into a mixing bowl, and then add the coconut oil, maple syrup, and reserved flax meal.

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10Mix until thoroughly combined.

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11Place a rack in the middle position, and preheat the oven to 375f (190c).

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12Oil the bottom and sides of a tart pan, using some additional coconut oil.

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13Press the nut mixture into the bottom and up the sides of the tart pan.

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14Place in the preheated oven, and bake until the crust begins to turn golden on the edges, about 12 – 15 minutes.

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15Remove from oven and allow the crust to cool.

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17Gather your ingredients.

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18Mix the maple syrup, orange juice, and cinnamon together in a large mixing bowl.

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19Peel, core, and thinly slice the apples.

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20As you are slicing the apples, place them into the mixing bowl and coat with the syrup/orange juice mixture.

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21Remove the apples, one at a time, shake off any excess liquid, and place them in a decorative pattern within the prebaked tart shell.

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22Reserve the remainder of the syrup/orange juice mixture.

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23Place the tart in the preheated oven, and bake for 30 minutes.

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24Remove from the oven, and sprinkle the top with the blueberries.

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25Cover with foil.

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26Return to the oven and continue to bake until the apples are soft, about 20 -25 additional minutes.

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27While the tart is baking, take the reserved syrup/orange juice mixture, and add to a small saucepan, over medium heat.

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28Simmer, and reduce until it begins to thicken, about 10 – 12 minutes.

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29Brush the reduced sauce over the top of the hot tart, and then allow it to cool.

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31Serve by itself, or with some whipped cream, and/or a scoop of vanilla ice cream. Enjoy.

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32Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American