Blueberry Tart

Crust:

2 1/2 cups blanched almond flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

2 tablespoons honey

1 teaspoon pure vanilla extract

1/2 cup palm shortening

Filling:

6 cups fresh or frozen blueberries

2 tablespoons fresh lemon juice

2 tablespoons water

3 tablespoons arrowroot starch

2 teaspoons grated lemon zest

2/3 cup light-colored clover honey

1/2 teaspoon vanilla extract

2 tablespoons coconut oil

Directions:

1. For the crust: Preheat the oven to 325 degrees, with the oven rack in the center. In a medium-sized bowl, combine the almond flour, salt, and baking soda.

2. In a separate small mixing bowl, combine the honey and vanilla extract. In a small saucepan, melt the palm oil shortening, and add it to the wet ingredients. Stir the wet ingredients into the dry ingredients, and mix until evenly combined.

3. Pat the dough into a 9-inch tart pan, and bake for 10-15 minutes or until golden. Remove the crust from the oven to cool.

4. For the filling: Heat the oven to 400 degrees. Cook 2 cups of the berries in a 12-inch ovenproof skillet over medium heat, mashing the berries with a potato masher, until the mixture is hot, thickened, and measures 1 cup, about 8 minutes. Remove from heat.

5. Whisk the lemon juice, water, and arrowroot starch together to dissolve the arrowroot starch, then stir into the cooked blueberries. Stir in the remaining 4 cups blueberries, lemon zest, honey, and vanilla and add the ghee in small scoops over the top. Add a bit more water as needed if the filling looks a little too gummy.

6. Poor the filling into the crust and bake for 15 minutes.

7. Let the pie cool for at least 15 minutes before serving.