Blueberry Tart

0 Prepare the crust using a 9-inch pie pan or tart pan.
1 Rinse the blueberries and set aside to dry. In a medium-sized saucepan, whisk together the maple sugar, arrowroot starch, and cold water. Add the salt and lemon juice and whisk to combine.
2 Warm the mixture over medium heat, whisking continuously for 1 minute. Add 3 cups of the fresh blueberries and cook, stirring frequently, until the mixture starts to bubble and the blueberries start to pop, 3-5 minutes. Continue to cook, stirring often, until the texture starts to resemble that of blueberry jam and the liquid has thickened and started to gel slightly.
3 Remove the pan from the heat and stir in the remaining 2 cups of blueberries and the ghee. Pour the blueberry filling into the prebaked crust and refrigerate until set, at least 2 hours. Garnish with fresh mint, if desired, and serve.