Sift the two types of flour with the yeast, add the sugar and vanilla seeds, add the eggs (slightly beaten) and the coconut oil. Knead swiftly, form a ball shape, flatten it out, wrap it in film and leave it to rest in the refrigerator for at least one hour.
In the meantime peel and core the apples and cut them into extremely thin slices using a mandoline slicer. Roll out the pastry on a surface dusted with flour to form a disc: to make the operation easier, you can roll it out between two sheets of baking paper. Place the disc in a mould or die for tarts. Remove the excess dough from the sides. Top with a few spoonfuls of blueberry jam forming a uniform layer. Lay down the apple slices and add a handful of fresh blueberries to the center. Bake at 180°C (350°F, gas mark 4) for 30-35 minutes. Take the tart out of the oven, brush it with apricot jam (heated with a small amount of water and sifted). Let the tart cool in its mould.