Blueberry Tart With Ginger Pecan Crust
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Blueberry Tart With Ginger Pecan Crust-made with no added oils or refined sugars! Filling makes an awesome breakfast topping too!
  • Blueberry Filling:
  • ½ cup date paste**
  • 2 tbsp cold water
  • 2 tbsp fresh lemon juice, plus 1 tsp grated lemon peel
  • 1 tsp cinnamon
  • 7 cups blueberries-fresh or frozen (we used fresh)
  • 3 tbsp arrowroot OR 3 tbsp corn starch (see directions when to add, arrowroot doesn't like prolonged heat, while corn starch needs it)
  • *Garnish: 3 mint leaves
  • **To make date paste:
  • Soak dates in hot water, drain, add to blender, adding just enough water to puree them, you can have date paste as a replacement for traditional sugars. Make a bunch, what you don't use can be frozen. Date paste doesn't freeze solid.
  • Crust:
  • 2 cups pecans
  • ½ cup oat flour
  • 1½ tbsp crystallized ginger
  • *optional-1 tsp ginger (use if you'd like an added zing)
  • 3 tbsp date paste/coconut sugar/or raw sugar/or maple syrup (if using a dry sugar, you might want to add 1 tbsp maple syrup if dough looks dry)
  • 1 tsp cinnamon
  • ⅛ tsp salt
  1. Whisk sugar, arrowroot/cornstarch if using, salt, water, lemon juice, add 4 cups berries, and mash
  2. Cook over medium heat until mixture boils, add arrowroot (if using)
  3. Allow to thicken and then add in additional 4 cups of berries. Remove from heat and chill. Can be made 3-5 days ahead or frozen.
  4. Preheat oven to 350. Mix crust ingredients in a food processor. Blend until mixture comes together in a ball (few minutes)
  5. Push mixture into a tart shell using hands. Bake for 12-15 minutes until lightly golden
  6. When ready to serve, pour into berry mixture into crust. Chill for a few hours before serving. Can be decorated with a few mint leaves.
Recipe by Garden Fresh Foodie at