Wild Berry, Almond & Oat Tart

Photo by christina t.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp fresh mint leaves, finely chopped

  • 1

    tbsp lemon juice + freshly grated lemon lemon zest from 1/2 lemon

  • 1-2

    tbsp maple syrup or honey

  • 2

    cups fresh wild berries + 1/2 cup for after baking (blueberries, raspberries, gooseberries and red currants)

  • 2

    tbsp maple syrup or honey

  • 3

    tbsp coconut oil or butter

  • 1/2

    tsp vanilla extract

  • a pinch sea salt

  • 2

    tbsp corn starch

  • 1/2

    cup ground almond flour

  • 1

    cup rolled oats

Directions

Preheat the oven to 350°F. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil and maple syrup. With your hands, work the dry ingredients towards the center until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes. This is important to make the dough less crumbly. Toss the berries with maple syrup, lemon and mint in a medium size bowl and set aside for a while to help the flavors develop. Press the dough evenly into an 8 inch tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look. Prick the bottom with a fork and pre-bake for about 10 minutes. Remove from the oven and add 2 cups of the maple tossed berries. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy. Remove from the oven and add the rest of the berries on top.

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