Featured Recipe — “World’s Best Blueberry Tart” from Marika Blossfeldt

This featured recipe comes from Marika Blossfeldt, a nutritionist, author, coach, and speaker. For more info on Marika, including lots of great recipes, check her out at www.marikab.com.


  • Crust
  • 2 cups hazelnuts
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • Butter
  • Salt
  • Filling
  • 1/2 cup apple cider
  • 1 1/2 tablespoons potato starch
  • 1/4 cup maple syrup
  • 1/4 teaspoon almond extract
  • Zest of 1 lemon
  • 2 cups blueberries
  • Salt

To Make:
Preheat oven to 400. Line a 10 inch springform pan with parchment paper, butter sides. Grind hazelnuts until fine and place in a bowl. In a small pot melted together the syrup and coconut oil with a pinch of salt. When combined, pour over the ground hazelnuts and mix well. Spread throughout the base of the pan and poke a few holes in the bottom.

Bake for 10 minutes. Let cool.

In a small bowl mix together the apple juice and potato starch, set aside. In a pot, combine the syrup, almond extract, lemon zest, and a pinch of salt. Bring to a simmer and cook over low heat until melted.

Add in half of the blueberries and continue cooking until they burst. Stir in the juice/starch mixture. Once thickened, add in the remainder of the blueberries. Pour over the crust and refrigerate for at least one hour before serving.

Share this: