There’s something magical about a berry tart pie. It’s like summer wrapped in a crust—vibrant, juicy, and downright irresistible. Even better, this version is gluten-free and naturally sweetened, so you can enjoy every bite without the guilt. Whether you’re celebrating a sunny weekend, hosting a cookout, or simply craving a slice of something fruity and fabulous, this berry tart pie hits the sweet spot—without the sugar crash.

Why You’ll Love This Recipe

This pie is packed with fresh, juicy berries layered on a nutty, golden crust, then finished with a naturally sweetened glaze that ties everything together. Not only does it burst with color and flavor, but it’s also made with wholesome ingredients you can feel good about. No refined sugar, no gluten—just pure, sweet simplicity. This berry tart pie recipe truly delivers with its berry ingredients.

Here’s why you’ll adore this recipe:

Naturally sweetened with maple syrup and fruit juice.
Gluten-free crust that holds up beautifully and adds a lovely crunch.
Berry-forward filling that highlights seasonal produce.
Elegant enough for entertaining, yet easy enough for everyday baking.

Unleashing Gluten-Free Magic

Crafting a gluten-free tart crust doesn’t have to feel complicated. By making a few simple swaps, you can create a crust that’s just as satisfying—if not better—than traditional pastry. Almond flour brings a rich, buttery flavor, while oat flour adds structure and heartiness. A touch of coconut oil or butter pulls everything together, creating a beautiful balance of taste and texture for your berry tart pie.

Best of all, you won’t need to roll out the dough. Just mix, press, and bake!

Crushing it with a Crust that Rocks

Instead of dealing with a traditional pie dough, this crust transforms into a quick press-in tart shell. It comes together in one bowl, saving you time and hassle. After pressing it evenly into your tart pan, you’ll bake it until golden and fragrant—perfect for your berry tart pie.

The result? A base that’s lightly sweetened, crisp around the edges, and tender in the center. Even better, it holds its shape perfectly—no soggy bottoms or crumbling slices here!

Berries, Berries, and More Berries!

When it comes to the filling, the more berries, the better. Strawberries, blueberries, raspberries, and blackberries work together to create a colorful mosaic of sweet-tart flavors. Depending on the season, you can mix and match your favorites or simply use whatever is ripe and local.

Keeping the berries mostly fresh preserves their natural flavor and texture. Plus, a fresh berry filling adds a refreshing contrast to the crust, making this pie utterly delightful.

Glaze for the Win

Instead of coating the berries with a sugary, store-bought glaze, you’ll whip up a simple homemade version. Using berry juice, lemon, and a touch of maple syrup, this glaze thickens naturally with arrowroot or cornstarch. As it cools, it forms a glossy, luscious coating that enhances the pie without overwhelming the berries’ natural sweetness.

Just a quick spoonful over the top, and your tart instantly looks bakery-worthy!

Get Ready for a Slice of Gluten-Free Paradise

With each bite of this pie, you’ll experience a beautiful blend of juicy berries, a perfectly crisp crust, and a hint of natural sweetness. It’s the kind of dessert that feels indulgent yet nourishing—comforting yet fresh.

Whether you’re following a gluten-free lifestyle, avoiding refined sugar, or simply craving a wholesome treat, this berry tart pie will quickly become your new go-to recipe. So grab a fork, because paradise is just one berry tart pie slice away.

Berry Tart Pie

A naturally sweetened, gluten-free berry tart pie made with a crisp almond-oat crust, fresh berries, and a maple-sweetened glaze. It’s the perfect summer dessert!

Nichole Sheley

Prep Time 20

Cook Time 25

Total Time 1 15

Serving Size slices

Equipment

9” tart pan or pie dish
Mixing bowls
Saucepan
Whisk
Measuring cups and spoons

Ingredients

For the Crust:

1 ½ cups almond flour
½ cup oat flour certified gluten-free
¼ cup coconut oil or unsalted butter melted
3 tbsp maple syrup
1 tsp vanilla extract
¼ tsp salt

For the Filling:

2 cups strawberries hulled and halved
1 cup blueberries
1 cup raspberries
1 cup blackberries

For the Glaze:

½ cup mixed berry juice or apple juice
1 tbsp lemon juice
1 ½ tbsp maple syrup
1 tbsp arrowroot powder or cornstarch

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9” tart pan or pie dish.
Mix almond flour, oat flour, melted coconut oil, maple syrup, vanilla, and salt in a medium bowl until combined. Press evenly into the bottom and up the sides of your tart pan.
Bake for 20–25 minutes or until golden brown. Let cool completely before filling.
Wash and pat dry all the berries. Arrange them in the cooled crust, starting with the larger ones and filling in with smaller ones.
Whisk together juice, lemon juice, maple syrup, and arrowroot in a small saucepan over medium heat. Stir continuously until thickened and glossy, about 3–5 minutes. Remove from heat and let cool slightly.
Spoon the glaze evenly over the berries. Let the tart chill in the refrigerator for at least 30 minutes before slicing.
Serve and enjoy! Garnish with mint leaves or a dusting of coconut sugar if desired.

Notes

You can substitute honey for maple syrup if preferred.
Leftovers can be stored in the fridge for up to 3 days.
For a twist, swap in seasonal fruits like peaches or cherries.