Secret Recipe Club

Y’all…it’s Monday.

We never like Monday.

It’s not our friend.

Monday gives us a big slap in the face and says “oh hi, you had a great weekend filled w/ pool side margaritas and plates upon plates of smoked barbecue ribs now did you…well, that’s over, welcome to the first of 5 days of 6904904853 emails and bosses whose every command is directed at you.” Lucky, lucky you 😉

However, this Monday is special.

It’s an exception in the rule book about Monday.

Today is Secret Recipe Club reveal Monday, which is a Monday that we can all get behind.

My secret recipe this month comes from Veronica (a.k.a. “Vonnie”), the gorgeous (inside and out) mother, wife, and Krispy Kreme lover behind the blog My Catholic Kitchen.

To say I was stoked is an understatement.

I have been following Vonnie’s blog for quite some time now and she is a food genius.

She is also a woman of faith, as am I.

I too am a Catholic gal myself and find Vonnie super creative, with tons of recipes for feast days and


What an over acheiver. haha! 😉

Between her Chocolate Espresso Biscotti and her Peanut Butter Fudge you can imagine how difficult it was for me to decide on a recipe.

Because it’s summer.

Because I am crazy about fruit right now.


The lucky winner was Vonnie’s Blueberry Tart.

Vonnie uses puff pastry to make the crust…which is practically genius because it is super quick and efficient and not to mention, absolutely flaky and crisp.

However, you know I just had to make the recipe my own.


It’s all about the coconut flour crust, y’all.

It’s got some shredded coconut up in it too.


We know how I feel about coconut.

All day, everyday.


I also had some peaches on hand and though, “why not?”

The more, the merrier, right?


Oh yes.


Crispy coconut crust


with a filling that is bursting w/ sweet blueberries & juicy peaches.




It also pairs great w/ a glass of wine.


Because you know us Catholics, we know our God


and we know our wine too.


Blueberry Peach Tart:
 Prep time: 
Cook time: 
Total time: 
Serves: 9
A crispy, shortbread-like coconut crust filled w/ fresh sweet blueberries and juicy peaches. Gluten-free, vegan, and paleo!
  • For the crust:
  • 2 flax eggs (2 T. ground golden flaxseed meal + 6 T. water)
  • 1/2 c. coconut flour, sifted
  • 1/2 c. unsweetened, shredded coconut
  • 1/4 t. salt
  • 1 T. pure maple syrup
  • 1/4 c. of coconut oil, melted
  • For the filling:
  • 1 large peach, pitted and sliced lengthwise into thin slices
  • 1 pint of fresh blueberries
  • 1/2 c. coconut sugar
  • juice of 1 small lemon
  • zest of 1 small lemon
  1. For the crust, preheat the oven to 350 degrees F. Grease a tart pan with cooking spray.
  2. Combine the flaxseed meal and water in a small bowl and let sit for 10 minutes.
  3. Add the coconut flour, shredded coconut, and salt to a food processor and process for 1 minute or until well combined.
  4. With the processor running, slowly add the maple syrup and coconut oil until the mixture begins to form into a large ball of dough.
  5. Using your fingers, work the dough around the tart pan so that it fits neatly. Prick the dough with a fork.
  6. Bake for 13-15 minutes and set aside to cool.
  7. In a large mixing bowl, combine all of the filling ingredients.
  8. Pour into the cooled tart shell and bake for 20-25 minutes or until the blueberries have “burst” and the fruit is bubbly.
  9. Let the tart cool completely before slicing and serving.

Nutritional Facts (1/9th of tart): Calories: 171.8g, Total Fat: 10g, Sodium: 93.3mg, Potassium: 94.5mg, Total Carb: 18.8g, Dietary Fiber: 7.1g, Sugars: 8.7g, Protein: 3.1g



  1. This is genious! I love the addition of peaches. The crust looks excellent also! I love coconut and love that you added it to the recipe. You rock! I am so glad you got my blog!

  2. I love Veronica’s blog! You picked wisely.

  3. If I had blueberries right now I’d so make this, instead I’ll have to settle for the wine. Cause even us “Catholic Lights” (Lutherans) know their wine! haha!

  4. This one heck of a beautiful tart! It just shouts summer with peaches and blueberries. Nice choice. Glad to be part of SRC group C with you!

  5. Mmm this looks delicious. I have been hooked on blueberries this summer, and this looks like a great way to bake with them!

  6. Mondays sure are better because of SRC reveal day and recipes like this gorgeous tart!

  7. oh my– this made me drool and I must now go for a walk to re-compose myself since I just finished breaky and don’t really be needing to cut into my other work time with the making of a fab cake that I would likely devour entirely by myself in guilty secrecy… I love the coconut in the crust!

    • Chelsy says:

      Cynthia! You are too funny! Thank you so much for stopping in and saying hello! This is truly delicious, yes, the coconut in the crust is absolutely delicious 🙂 Cake is always acceptable for breakfast…just a little reminder 🙂

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