Beautifully Berry Tarte
Nothing says summer quite like a tart bursting with berries. This Beautifully Berry Tarte celebrates nature’s sweetest offerings—plump blueberries, juicy raspberries, and tart cherries—all in a rustic, naturally sweetened crust. Whether you’re gathering with friends or looking for a charming dessert to serve after a home-cooked meal, this tart is as lovely as it is to eat.
Why You’ll Love This Recipe
This berry tarte perfectly balances beauty, simplicity, and nourishing ingredients. Here’s why it deserves a spot in your seasonal rotation:
- Naturally sweetened with maple syrup or honey, it is a wholesome dessert option.
- No refined sugar—just the natural tang and sweetness of ripe berries.
- Rustic and charming, thanks to the golden crust and glistening fruit.
- Perfectly portioned as small tarts or one large centerpiece.
- Versatile enough for summer picnics, brunch tables, or a quiet afternoon treat.
Plus, it’s a breeze to make. The dough comes together quickly, and the fruit filling requires little fuss. This dessert lets the ingredients shine.
How to Make Small Tarts with Blueberries, Raspberries, and Cherries
While you can make one full-size tart, there’s something extra special about individual tarts. They bake quicker, look adorable, and make serving easier—no slicing required!
You’ll roll out the dough and cut it into circles that fit a muffin tin or mini tart pans. After lining each cavity, spoon in a mixture of fresh berries tossed with maple syrup, lemon juice, and a touch of arrowroot or cornstarch to thicken. A quick bake in the oven and you’ll have a stunning set of tarts that taste like summer in every bite.
Ingredients
These ingredients are simple and wholesome, many of which you likely already have in your pantry or fridge:
- Berries: A mix of blueberries, raspberries, and pitted cherries.
- Natural sweetener: Maple syrup or honey.
- Lemon: Juice and zest add brightness.
- Arrowroot or cornstarch: This is used to thicken the filling.
- Almond flour and oat flour: For a crumbly, tender crust.
- Coconut oil or butter: Fat for the crust.
- Vanilla and sea salt: To deepen flavor.
Optional toppings include fresh mint leaves, a whipped coconut cream dollop, or a coconut sugar dusting.
Instructions
Making individual berry tarts may sound fancy, but it’s easy and forgiving. You’ll use a simple dough made with wholesome flours and press it into muffin tins or mini tart pans. Here’s how to do it:
Step 1: Make the Dough
Start by preparing your berry tarte crust. In a large bowl, mix together 1 cup almond flour, 1 cup oat flour, and a pinch of sea salt. Stir in ¼ cup melted coconut oil (or butter), 2 tablespoons maple syrup or honey, and ½ teaspoon vanilla extract.
Use a fork or your hands to combine everything until the mixture forms a crumbly dough. Slowly add 2 to 4 tablespoons of cold water, one tablespoon at a time, until the dough holds together when pressed. You don’t want it sticky—just moist enough to come together.
Form the dough into a ball, flatten slightly, wrap in parchment or plastic wrap, and chill it in the fridge for about 10–15 minutes. This makes it easier to handle and roll out later.
Step 2: Prepare the Fruit Filling
While your dough chills, get the fruit ready. In a medium bowl, combine:
- ¾ cup blueberries
- ¾ cup raspberries
- ¾ cup pitted and halved cherries
Add 2 tablespoons of maple syrup or honey, 1 tablespoon of lemon juice, 1 teaspoon lemon zest, and 1 tablespoon of arrowroot powder (or cornstarch). Gently stir until the fruit is well-coated and glossy. Set aside so the flavors can meld while you prep the tart shells.
Step 3: Shape the Tart Shells
Preheat your oven to 350°F (175°C). Remove the dough from the fridge and roll it on a lightly floured surface (oat flour works well here). Roll to about ¼ inch thick, then use a large biscuit cutter or glass to cut out dough rounds.
Press each round into a greased muffin tin or mini tart pan, pressing the dough up the sides to form a little shell. If it breaks, don’t worry—just patch it together gently. This is a rustic tarte, so imperfections are part of the charm!
You should get about 6 tart shells, depending on size and thickness.
Step 4: Fill and Bake
Spoon the prepared berry mixture evenly into each tart shell, filling them nearly to the top. For a balanced flavor, be sure to get a little of each fruit in every shell.
Place your muffin tin or tart pans on a baking sheet (this helps catch any bubbling over), and bake in the center of your oven for 20–25 minutes, or until the edges of the crust are golden brown and the filling is bubbly and thickened.
Step 5: Cool and Serve
Remove the tarts from the oven and let them cool in the pan for 10–15 minutes before gently lifting them out. A butter knife or offset spatula works well for this. Let them cool completely on a wire rack, or serve them warm with a dollop of whipped coconut cream or a scoop of vanilla ice cream.
Beautifully Berry Tarte
Equipment
- Mixing bowls
- Rolling Pin
- Tart pans or muffin tin
- Baking sheet
Ingredients
For the Tart Crust:
- 1 cup almond flour
- 1 cup oat flour
- ¼ cup coconut oil or unsalted butter melted
- 2 tbsp maple syrup or honey
- ½ tsp vanilla extract
- Pinch of sea salt
- 2 –4 tbsp cold water as needed
For the Filling:
- ¾ cup blueberries
- ¾ cup raspberries
- ¾ cup pitted sweet cherries halved
- 2 tbsp maple syrup or honey
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp arrowroot powder or cornstarch
- Optional: fresh mint or whipped topping for garnish
Instructions
- Make the crust: In a large bowl, mix almond flour, oat flour, and salt. Stir in melted coconut oil (or butter), maple syrup, and vanilla. Add cold water one tablespoon at a time until a dough forms. Wrap and chill for 10–15 minutes.
- Prep the filling: In another bowl, gently toss the berries and cherries with maple syrup, lemon juice, zest, and arrowroot. Set aside.
- Shape and fill: Preheat the oven to 350°F (175°C). Roll out the dough and cut it into circles to fit mini tart pans or muffin tins. Press the dough into each cavity. Spoon in the fruit mixture until nearly full.
- Bake: Place tarts on a baking sheet and bake for 20–25 minutes until the crust is golden and the filling is bubbling.
- Cool and serve: Let tarts cool for 15 minutes before gently removing them. Garnish if desired, and serve warm or at room temperature.
Notes
- You can substitute the oat flour for all-purpose flour if not gluten-free.
- If using frozen berries, thaw and drain excess liquid first.
- This recipe works beautifully with blackberries, strawberries, or plums, too—use what’s in season.
- Use a 9-inch tart pan for a larger tart and increase the bake time by 5–10 minutes.
Nutrition
This beautifully berry tarte brings the joy of summer right to your table. It’s light yet satisfying, rustic yet elegant—and best of all, sweetened by nature. Whether you serve it at a picnic, a garden party, or a weeknight dinner, it’s a dessert that invites celebration………
