For the crust

1. Grease one 9-inch removable-bottomed tart pan with some ghee or coconut oil, and preheat your oven to 350 degrees.
2. In a medium-sized bowl, mix together the almond flour and ½ cup of the arrowroot starch, then stir in the rest of the ingredients.
3. The dough should be a bit sticky and wet. Add the rest of the arrowroot starch one tablespoon at a time, until the dough hold together and becomes less sticky. Feel free to mix using your hands!
4. Refrigerate the dough for at least 5-10 minutes, then form it into a ball, and place in the center of the greased tart pan. Using your palms, press it outward, until it gets up the sides of the pan, evenly covering the bottom, and all sides.
5. Poke a few holes in the bottom, using a fork, then place in the oven, on the second-to-upper rack. Bake for 15-20 minutes, or until the edges are starting to get golden brown and crispy.
6. Remove from the oven, and let cool to room temperature before filling.

For the blueberry filling

1. In a medium saucepan, combine 2 cups blueberries, the water, lemon juice, and honey. Cook on medium heat until the blueberries start popping, and the mixture is boiling.
2. Slowly whisk in the gelatin until it dissolves.
3. Now, stir in the last cup of blueberries.
4. Let the mixture cool to room temperature, then cover, and place in the fridge for at least 2 hours, or until the gelatin solidifies.

For the peaches

1. Peel the peaches, and slice into pretty, thin slices. That’s it!

To assemble

1. Scoop the cold blueberry filling into the pie crust, and spread evenly onto the bottom.
2. Place the fresh peach slices on top, arranging nicely. Get creative! Enjoy ☺