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!
Equipment
- 9” tart pan or pie dish
- Mixing bowls
- Saucepan
- 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.