Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flourless Almond Berry Tart

  • Author: Baking Enthusiast

Description

A naturally gluten-free tart with a rich almond base topped with fresh berries. Perfect for a light dessert or brunch treat.


Ingredients

Scale

For the Crust:

  • For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup melted coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon arrowroot powder
  • For garnish:
  • 1/4 cup sliced almonds
  • Powdered sugar (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
  2. Make the crust: In a bowl, mix almond flour, coconut sugar, and salt. Add melted coconut oil, egg, and vanilla. Stir until dough forms.
  3. Press dough evenly into prepared pan, building up the sides. Prick bottom with fork and bake for 12-15 minutes until golden. Cool slightly.
  4. Prepare filling: In saucepan over medium heat, combine berries, honey, lemon juice, and arrowroot. Cook 5-7 minutes until berries break down and mixture thickens.
  5. Spread filling over crust. Sprinkle with sliced almonds.
  6. Bake for another 10 minutes. Cool completely before removing from pan.
  7. Dust with powdered sugar if desired before serving.

Notes

Can substitute maple syrup for honey. Store leftovers refrigerated for up to 3 days. Tart crust can be made 1 day ahead.