Blueberry Tart from Terry Walters

A summer tart with an easy almond meal crust.

blueberry-tart04Good-bye wheat, refined sugar and butter and welcome in summer’s berry bounty with this great recipe from Terry Walter’s upcoming cookbook.


2 cups almond meal
tablespoons maple syrup
tablespoon virgin coconut oil
Pinch of sea salt
teaspoon almond extract


1 cup apple juice
arrowroot powder
cup maple syrup
tablespoons lemon juice
teaspoon almond extract
Zest of 1 lemon
Pinch of sea salt
cups blueberries

Preheat oven to 350°F. Lightly oil 9-inch tart pan.


Place almond meal in large mixing bowl. In small skillet over medium-low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.

Cookbook author Terry Walters

Cookbook author Terry Walters


In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

Serves 8

Terry Walters on Bloom Talk Radio:
Eating Clean
Smarter Food

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4 Comments on "Blueberry Tart from Terry Walters"

  1. Nancy on Sun, 2nd Jan 2011 10:03 pm 

    Hi Terry,
    First of all, I am so excited to start using recipies from my new Clean Start cookbook.
    My first attempt wasn’t too successful however and hope you can help. Blueberry Tart…following the directions, it seemed the ratio of dry to wet ingredients was off; too much dry, not enough wet. I ended up tripling the wet, but after baking it, it still did not hold together like tart crust. Any tips?

  2. Terry Walters on Mon, 3rd Jan 2011 1:34 pm 

    Hi Nancy,

    I’m sorry you had difficulty with your tart. I can only think of a few possibilities for your difficulties. First, did you melt your coconut oil before adding the syrup and extract? Virgin coconut oil is usually solidified and cutting it like butter wont work nearly as well.

    Almond meal is so moist to begin with that you really need very little moisture added to get it to stick together. Did you use a packaged almond meal or make your own? if you made your own, perhaps it wasn’t ground finely enough?

    The only thing I can think of is that perhaps your liquid ingredients simmered long enough to evaporate.

    When I make this crust, it doesn’t have a “wet” look to it, it just appears more crumby and less flour-like. I find it helpful to lay a piece of parchment paper over the crust to press it into shape. It allows you to press firmly without having the crust stick to your fingers.

    I hope this helps.


  3. Barb Scala on Mon, 3rd Jan 2011 1:49 pm 

    I make Terry’s crust exactly how it reads in her recipe and have had fabulous results - I love the crust! I use Bob’s packaged almond meal because it’s ground very fine and do melt the coconut oil. And when I didn’t have enough almond meal, I added some spelt flour (but then it’s not gluten free) for a crust for my pecan pie “tart” which I’m trying to clean up. Good luck and let us know how it turns out.


  4. Sonce on Sun, 5th Jun 2011 5:46 pm 

    Thanks so much for posting this recipe!

    The crust came out perfectly. I made some substitutions on the filling and it still turned out great — fresh-squeezed orange juice instead of apple, tapioca starch instead of arrowroot, and some honey mixed with the maple syrup because I was short. Oh, and I used half blueberries and half peaches. I look forward to making many permutations of this recipe according to what fruit is in season!


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