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1
Preheat oven to 400F (200C).
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2
For the crust:
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3
Coat a 11 by 8-inch rectangular tart pan with cooking spray or you can use 11-inch round tart pan..
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4
Combine whole wheat pastry flour, walnuts, sugar and salt in a food processor; process until the nuts are finely ground.
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5
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
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6
Add oil and ice water and pulse just until incorporated.
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7
Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
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8
Bake the crust until set and the edges are beginning to brown, about 15 minutes.
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9
Let cool on a wire rack.
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10
For the filling:
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11
Spread apricot preserve evenly on top of the tart.
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12
Arrange apple slices onto the tart.
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13
Sprinkle some sugar on top.
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14
Put in the oven, bake for 15 to 20 minutes.
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15
If the edges turn into too brown, half the baking, use foil paper to wrap the edges to prevent from burning.
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16
Transfer onto a wire rack, let cool completely.
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17
For the topping:
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18
Wash blueberries and strawberries and drain well.
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19
Pick even size blueberries and strawberries.
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20
Decorate tart according to the flag, see pictures.
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21
Brush fruits with apricot jam.
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22
Let set for a hour.
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23
Serve.
