For the short pastry knead flour with coconut oil (you can melt it in the microwave oven) in a large bowl. Add sugar and honey and mix water little by little depending on the absorption of the dough (which varies on the flour).

Knead by hand or with a mixer to a homogeneous dough. Wrap it in cling film and put in the fridge for half an hour.

In the meantime wash blueberries and put them in a casserole without drying. Cook them with sugar and a tablespoon of water for 5 minutes or until they slightly disintegrate. Strain the juice and let cool.

Squeeze the lemon. You need the juice for preparing the lemon water so that the apples won’t get brown. Wash and dry apples. Remove the core and cut them into thin slices. If you use a mandolin, all slices will have the same thickness.

Roll out the short pastry and cover the previously greased cake tin with it. Distribute the blueberry jam on the dough.

Strain the apple slices from the lemon water and arrange them by alternating groups of 4 or 5 vertically and horizontally. If you use a round cake tin, you can distribute them radially.

Brush the surface of the apples with melted coconut oil. Bake in the preheated oven at 170°C for about 30 minutes (depending on your oven).

Remove from the oven and let cool. Decorate with some fresh blueberries.