Method:
1 Preheat oven to 200°C fan-forced.
2 Lightly grease two, 8cm base fluted flan pan Use the pastry to line the base and sides of the pan. Bake blind for 8-10 minutes or until the pastry is light golden.
3 Beat the butter and sugar in a bowl with a wooden spoon until light and fluffy.  Add egg yolk and mix well.  Stir in almond meal, coconut and flour. Gently fold in the blueberries.  Spoon into pastry cases.  Bake for 8-10 minutes or until light golden and set.  When cool enough to handle remove tarts to a plate. 
4 Use a vegetable peeler to peel the papaya lengthways into ribbons, top tarts with papaya ribbons, drizzle with maple syrup and scattered with extra coconut.