Simple Paleo Blueberry Tart

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This Simple Paleo Blueberry Tart wraps fresh, juicy blueberries in a nutty almond flour crust that is packed with flavor. You’ll never know this is a healthier dessert and it will quickly become a favorite at the table!

GREAT NEWS – it’s apparent we all really like pie. Hallelujah. No really, this is great. You guys have been loving my pie recipes lately and I am kind of like…really pleasantly surprised. I guess I shouldn’t be. you people rule. So, I give you this simple paleo blueberry tart. 

Anyway, in my weird little mind when I play around with alternate life situations, I like to imagine myself as Keri Russell in the movie Waitress. You know, the one where she bakes and talks about pie a lot. Except I’ll pass on the abusive husband part. Hard pass.

Honestly, the only part I like to imagine is the little pie diner, and the problem there is that I really don’t want to work my life away in a diner. I know, I know. Her life really isn’t a great fit for me. Especially since it’s a MOVIE.

Welcome to the pie of the month club!

But…what if we have virtual pie diner where I post pie or tart recipes each month. I AM ON TO SOMETHING, PPL. We’re doing a pie of the month club. 

Ok, great we’re all on the same page. Phew. For reference, here are a few of the other recipes you guys have loved lately (promise I’ll keep it coming):

• Black Raspberry Pie 
• Paleo Peach Basil Tart
• Port Wine Poached Pear and Chocolate Tart 
• Whole30 Taco Pie
• Chocolate Chip Pecan Pie
• How to Make the Best Pie Dough

AND, here’s how you make this blueberry tart that’s made in a beyond simple almond flour crust:

All you have to do is mix together the crust and push it into the tart pan. No rolling required.

And for the blueberries, mix them with some honey and lemon and call it a day. Simple is best here. Pour them into the crust and they’re ready to bake. 

All you have to do is wait for it to cool so you can dive on in! Just look at all of those juicy blueberries! 

Simple Paleo Blueberry Tart

This Simple Paleo Blueberry Tart wraps fresh, juicy blueberries in a nutty almond flour crust that is packed with flavor. You’ll never know this is a healthier dessert and it will quickly become a favorite at the table!

• Author: Miss AK
• Prep Time: 20 minutes
• Cook Time: 32-38 minutes
• Total Time: 37 minute
• Yield: 10 1x
• Category: Dessert/Pie
• Method: Baking
• Cuisine: American

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Ingredients

• 1 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup coconut sugar
• 1/2 cup cashew butter  – or almond (I used homemade, so make sure to use a natural version)
• 2 Tbsp. melted coconut oil
• 1 room temperature egg, whisked
• 1 pinch salt
• 5 cups blueberries
• 3/4 cup raw honey
• 2 Tbsp. tapioca starch or arrowroot powder
• 1 lemon, juiced

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Instructions

1. Preheat the oven to 375 degrees.
2. To make the crust, combine the almond flour, coconut flour, coconut sugar, cashew butter, coconut oil, egg, and salt. Mix well, using your hands if needed.
3. Press the crust mixture into a tart pan, pushing it into an even layer and up the sides.
4. Place the crust in the fridge while you make the filling.
5. Add the berries, honey, starch and lemon juice together and mix well. Let this sit for about 5-10 minutes.
6. Pour the filling into the tart pan and place the tart pan on a baking sheet. This keeps your oven clean if the berries bubble over.
7. Bake for 32-38 minutes, or until the crust is browned and the berries and bubbling.
8. Remove from the oven and cool for at least an hour, in the pan, on a wire rack before serving. Enjoy!

Notes

I used a 10-inch tart pan, but a 9-inch would also work. Your crust will just be thicker. This tart uses a lot of berries. I always overfill my fruit pies and tarts because they cook down and it results in a thick, perfect filling. Trust me : )

Nutrition

• Serving Size: 1 slice
• Calories: 354
• Sugar: 45 g
• Sodium: 72 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 6 g
• Protein: 7 g
• Cholesterol: 23 mg

Keywords: tart, blueberry, gluten free, dairy free

This post was originally published in July 2018 and was updated in May 2019.