Print

Berry Tart Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Units Scale

For the Crust:

  • 1 1/2 cups almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1/4 cup coconut oil or unsalted butter (melted)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Filling:

  • 2 cups strawberries (hulled and halved)
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries

For the Glaze:

  • 1/2 cup mixed berry juice or apple juice
  • 1 tbsp lemon juice
  • 1 1/2 tbsp maple syrup
  • 1 tbsp arrowroot powder or cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9” tart pan or pie dish.
  2. 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.
  3. Bake for 20–25 minutes or until golden brown. Let cool completely before filling.
  4. Wash and pat dry all the berries. Arrange them in the cooled crust, starting with the larger ones and filling in with smaller ones.
  5. 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.
  6. Spoon the glaze evenly over the berries. Let the tart chill in the refrigerator for at least 30 minutes before slicing.
  7. Serve and enjoy! Garnish with mint leaves or a dusting of coconut sugar if desired.

Equipment

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.

Nutrition

Find it online: https://www.brokenpranch.com/berry-tart-pie/