The inspiration for this berry oat tart comes from my all-time favorite dessert — a honey rhubarb tart. I loved so much, that I had the urge to bake another tart — this time a little different…one without a crumble and with lots of fresh berries. I simply love the combination of oats, almond, vanilla, honey and coconut. Take that and combine it with sweet and tart summer berries, tossed with honey and lime, and you have simplicity at its best. For some extra fresh flavors, I’ve topped off this tart with a few extra berries, a good dose of fresh mint and lightly toasted flaked almonds. I simply L O V E mint and berries together! Add watermelon to the mix and you have the most perfect fruit salad! Another one of my summer favorites.
Full of fresh flavors, this dessert is practically guilt-free. I use ground almonds (almond meal) in this recipe, but if you want a slightly less “rustic” crust then you could try substituting the almond meal for whole grain oat flour coconut flour or almond flour, which is made from blanched almonds and finer than almond meal. This berry oat tart is also delicious when made with just blueberries in which case I use maple syrup and lemon juice/zest — something that takes me back to delicious childhood memories of blueberry pancakes with maple syrup. Yum!
I also use acacia honey — it’s perfect for baking (thanks to its mild and sweet, floral flavor). Almond meal can be bought at your local organic food market, or you can make it yourself by finely grinding organic almonds.
Berry Oat Tart
A gluten-free berry oat tart recipe. Healthy and simple. For a vegan version, substitute the honey for pure maple syrup.
For the tart crust:
- 1 cup fine cut oats (choose gluten-free if needed) (100 g)
- 1/2 cup almond meal (50 g)
- 2 tablespoons arrowroot powder (or other starch)
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla powder
- 4 tablespoons coconut oil, melted
- 2 tablespoons honey
For the filling:
- 1 1/2 cups raspberries (200 g)
- 1 1/2 cups blueberries (200 g)
- 1 tablespoon honey
- 1 tablespoon lime juice + freshly grated zest from 1/2 a lime
For the topping (optional):
- 1 handful of raspberries or blueberries (or a mix)
- 1 tablespoon flaked almonds, lightly toasted
- 2 tablespoons finely chopped fresh mint leaves
In a medium mixing bowl, whisk together the oats, almond meal, arrowroot powder, salt and vanilla. Add the coconut oil and honey. Use a fork (or your fingers) and work in the wet ingredients until well combined. Then use your hands to form the dough into a ball, wrap in plastic wrap (cling film), and chill in the refrigerator for 30 minutes. This will help prevent the dough being quite so crumbly (even though this is a crumbly dough by nature) and will give it more time to let the moisture distribute evenly.
Meanwhile, in a glass or ceramic bowl, toss the berries with the honey, lime juice and zest; set aside.
Preheat the oven to 350°F/180°C and grease a Ø 22 cm quiche or tart pan with coconut oil.
Using your fingers, press the dough evenly into the tart pan, making sure that the dough is flush with the edge of the pan. Pre-bake for 10 minutes.
Remove from the oven and add the berry mixture. Bake for 35 minutes or until the edges are golden and the filling starts to get juicy and bubble a little. Remove from the oven and scatter more berries on top. Sprinkle with the toasted almonds and fresh mint.
Enjoy this berry oat tart as it is or or go ahead and add a little mascarpone cream with vanilla for a little extra decadence!
I used a ceramic quiche form (which works great) but if you have one, use a round tart pan with a removable bottom.
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