Instead of a sugary, full-of-butter(and saturated fat!) crust, try making a crust with walnuts and dates (heart-healthy fats and fruit).
Walnut Pie Crust:
Combine 2 1/2 C. walnuts and 1 1/2 C. pitted dates into a food processor. Chop until it has a crumbly texture. Press into your tart tin.
Now, for the blueberry topping:
1. Defrost 2 1/2 C. frozen blueberries, or use 2 1/1 C. fresh blueberries and combine with 2 TB brown sugar, splash of fresh lemon juice and its zest, and a pinch of cinnamon in a saucepan on medium heat. Heat for about 15-20 minutes.
2. Mix 2 TB cornstarch or arrowroot with 2 TB cold water. Stir until blended thoroughly.
3. Add cornstarch slurry to blueberry mixture. Stir constantly to incorporate the thickener for a minute or two.
4. Remove from heat, and fill tart. Chill tart for 2 hours, and then serve cold!
*Variation*: Add a creamy layer to the tart by mixing 2-3 TB fat free sour cream, and 6 oz. reduced fat cream cheese (almost a whole 8 oz. package).
Nutrition Facts (tart w/o cream layer; serving is 1 slice; 10 slices per tart): 293 calories, 18g fat (containing omega-3 fats), 1.7g saturated, 32g carb, 4.4g fiber, 6g protein. Good source of iron and thiamin.
One last pretty picture of the tart my Mom made (not the healthy version, but healthier version will look a lot like this!)