Blueberry, Rosemary and Walnut Toffee Tart
[Vegan]

To Prep:

For the Pastry:

1. Mix the flours with the maca in a large bowl and then add the butter or coconut oil. Lightly rub the flour and butter between your fingertips until it resembles fine breadcrumbs.
2. Make a well in the middle of the breadcrumbs and add the oil, salt and 1 tablespoon of water. Bring the pastry together with your hands. Add another tablespoon of water as needed and a smooth dough should form. When there are no breadcrumbs left, combine the dough into a large ball, then place it onto a floured surface and roll it out to 4mm (1/8in) thick.
3. Lightly grease a 30cm (12in) tart tin with a removable base. Carefully place the pastry into the greased tin. It might crack slightly and if so, keep calm and simply fix any cracks with the pastry offcuts. Prick the pastry with a fork a few times to prevent it from rising, and bake in the preheated oven for 5 minutes until lightly golden, then remove from the oven briefly and meanwhile make the fillings.

For the Blueberry Jam:

1. Place the blueberries and maple syrup in a saucepan over a low heat and simmer for 5 minutes until they are slightly caramelized. Set aside.

For the Walnut Frangipane:

1. To make the walnut frangipane, cream the butter and sugar together in bowl with a whisk. Fold through the aquafaba, walnuts, flour, lemon zest and salt to form a reasonably thick, well combined mixture.
2. Place half of the blueberries evenly across the base, followed by the walnut frangipane. Bake the filled tart for a further 25 minutes until the pastry is crisp and golden. Remove from the oven and leave it to cool, then cut into slices and top with fresh blueberries and a sprinkle of bee pollen for a wonderful afternoon boost.