Beautifully Berry Tarte
A rustic, naturally sweetened berry tarte filled with blueberries, raspberries, and cherries—perfectly portioned and flavorful.
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.