Unrefined blueberry tart recipe

Written by Sophie Barrow

Unrefined blueberry tart recipe


  • 225g white spelt flour
  • 2 tbsp cornflour 
  • 120g coconut palm sugar, plus 1 tbsp
  • 50g dairy-free butter (e.g. sunflower butter, non-hydrogenated, cut into small cubes)
  • 60g vegetable fat (non-hydrogenated, cut into small cubes)
  • 1 egg, beaten together with 1 tsp water
  • zest of 1 unwaxed lemon, finely grated, and 1 tbsp freshly squeezed juice
  • 900g blueberries
  • salt
  • small handful of fresh mint leaves
  • 25cm tart baking tray
  • Blind baking weights


  1. Sift the spelt flour into a large bowl. Add the salt, 1 tbsp of coconut palm sugar, butter and vegetable fat. Using your hands, mix together until it turns into breadcrumbs. You can also use a food processor! 
  2. Gradually add the egg mixture, mixing with a fork as you go. Bring the dough together using your hands. If it's too dry to come together, add some water slowly to make sure you don't add too much. 
  3. Flatten gently into a thick disc shape, cover in clingfilm then place in the fridge until cold.
  4. Preheat the oven to 180°C. Once the pastry is cold, roll it out and line a 25 cm tart tray. Bake the tart blind for around 20 minutes then remove the blind baking weights and bake for another 5–10 minutes until the base is biscuity. Remove and place on a cooling rack. 
  5. Stir the cornflour and lemon juice (make sure there are no lumps) and add to a pan with 500g of the blueberries, lemon zest and the remainder of the coconut sugar. Stir over a medium heat for 10-15 minutes until it becomes a jam-like consistency. Squish the berries as you go. 
  6. Leave to cool then pour over the cold pastry case and smooth over with a spatular. Place the rest of the blueberries on top and refrigerate again. 
  7. When the tart has set, sprinkle over the mint leaves and serve! 


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