This tart is best made with wild blueberries, which are richer in flavor and nutrition than cultivated ones.
10” (26 cm) springform pan
2 cups (250 g) whole hazelnuts
2 tablespoons maple syrup
2 tablespoons coconut oil
1 pinch salt
a little butter
½ cup (120 ml) apple juice (unsweetened) or apple cider
1 ½ tablespoons potato starch or kuzu
¼ cup (60 ml) maple syrup
¼ teaspoon almond extract or 1 drop almond essence
zest of 1 lemon
1 pinch salt
2 cups (480 ml) blueberries, preferably wild
To prepare the crust:
1 Heat oven to 400 °F (200 °C) and line a 10” (26 cm) springform pan with parchment paper and butter its sides.
2 Grind hazelnuts in small food processor or coffee grinder and place ground hazelnuts into mixing bowl.
3 In a small pot heat maple syrup, coconut oil and salt until the oil is melted.
4 Pour the oil mixture over the hazelnuts and mix until all becomes a uniform mass.
5 Place the dough into the springform pan and spread to form a base and sides (about 1” or 2.5 cm high). Make sure base and sides become a solid mass that sticks together. With a fork poke a few holes into the bottom.
6 Bake for 10 minutes at 400 °F (200 °C). Then let the crust cool down on a rack.
To prepare the filling:
1 In a small bowl mix the apple juice with the potato starch. Set aside.
2 In a small pot heat the maple syrup, almond extract, lemon zest and salt – let it simmer on low heat for a few minutes.
3 Add one cup blueberries and mix until some of the berries break and the liquid turns purple. Stir in the potato starch apple juice mixture. Do not let mixture come to a boil. Once the liquid thickens, add the rest of the blueberries and stir. Pour the blueberry mixture into the crust and spread it out evenly. Let the tart set in a cool room or refrigerator for at east one hour before serving.
Serve as is or top with whipped cream.