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.


☆☆☆☆☆ 0 votes

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

How to Make Delectable Apple/Blueberry Tart


  3. Gather your ingredients.
  4. Add the flax meal to a small bowl and add the warm water.
  5. Allow the mixture to set for about 10 minutes.
  6. Chef’s Note: Flax meal is a thickener, and is a very healthy alternative to the use of commercial gelatin products.
  7. Add the nuts and the salt to a food processor, fitted with an S-Blade.
  8. Use 1-second pulses until the mixture is finely ground.
  9. Place the ground walnuts and pecans into a mixing bowl, and then add the coconut oil, maple syrup, and reserved flax meal.
  10. Mix until thoroughly combined.
  11. Place a rack in the middle position, and preheat the oven to 375f (190c).
  12. Oil the bottom and sides of a tart pan, using some additional coconut oil.
  13. Press the nut mixture into the bottom and up the sides of the tart pan.
  14. Place in the preheated oven, and bake until the crust begins to turn golden on the edges, about 12 – 15 minutes.
  15. Remove from oven and allow the crust to cool.
  17. Gather your ingredients.
  18. Mix the maple syrup, orange juice, and cinnamon together in a large mixing bowl.
  19. Peel, core, and thinly slice the apples.
  20. As you are slicing the apples, place them into the mixing bowl and coat with the syrup/orange juice mixture.
  21. Remove the apples, one at a time, shake off any excess liquid, and place them in a decorative pattern within the prebaked tart shell.
  22. Reserve the remainder of the syrup/orange juice mixture.
  23. Place the tart in the preheated oven, and bake for 30 minutes.
  24. Remove from the oven, and sprinkle the top with the blueberries.
  25. Cover with foil.
  26. Return to the oven and continue to bake until the apples are soft, about 20 -25 additional minutes.
  27. While the tart is baking, take the reserved syrup/orange juice mixture, and add to a small saucepan, over medium heat.
  28. Simmer, and reduce until it begins to thicken, about 10 – 12 minutes.
  29. Brush the reduced sauce over the top of the hot tart, and then allow it to cool.
  31. Serve by itself, or with some whipped cream, and/or a scoop of vanilla ice cream. Enjoy.
  32. Keep the faith, and keep cooking.

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