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:
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- Make the crust: In a bowl, mix almond flour, coconut sugar, and salt. Add melted coconut oil, egg, and vanilla. Stir until dough forms.
- Press dough evenly into prepared pan, building up the sides. Prick bottom with fork and bake for 12-15 minutes until golden. Cool slightly.
- 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.
- Spread filling over crust. Sprinkle with sliced almonds.
- Bake for another 10 minutes. Cool completely before removing from pan.
- 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.