3 cups all purpose gluten-free flour
1 cup shredded coconut
4 cups blueberries
1 cup butter, chopped into small pieces
1 1/2 cups sugar
1 lemon, juiced
3 tablespoons lemon zest
1 teaspoon nutmeg
Pinch of salt
Preheat oven to 350 F.
In a medium size mixing bowl, add one cup of sugar, blueberries, lemon juice, and two tablespoons zest. Stir to combine. Set aside.
Add flour, coconut, butter, half a cup of sugar, one teaspoon of nutmeg, and one tablespoon of lemon zest in a food processor and pulse until it resembles crumbs.
Pour half the crumbs into a 9" prepared springform cake pan, spreading evenly to coat the bottom. Press crumbs down. Add blueberries and spread evenly. Add the rest of the crumbs on top making sure to cover all the blueberries (refer to picture).
Bake for 1 hour or until the blueberries are soft and the tart is a golden brown in color.