Mixed Berry Tart (Gluten-Free & Vegan)

Overhead view of baked mixed berry tart in a gluten-free vegan crust.

Mixed Berry Tart (Gluten-Free & Vegan)

Prep Time 15

Cook Time 45

Total Time 1

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

This gluten-free berry tart is everything we love about summer: sweet, juicy, and deliciously simple. Made with a nutty almond flour crust and loaded with strawberries, blueberries, blackberries, and raspberries, it's a naturally vegan dessert that’s just as perfect for potlucks as it is for lazy weekends at home.

Yield: makes one 9-inch round tart. Recipe adapted from Baking by Cece.

Ingredients
US Customary | Metric

For the crust:

1½ cups fine blanched almond flour (180g)
⅓ cup arrowroot starch (40g) - or tapioca
3 tablespoons rice flour or a gluten-free 1:1 blend (24g) - oat flour also works
1½ tablespoons sugar (19g)
¼ teaspoon ground cinnamon - optional
¼ teaspoon fine sea salt
4½–5 tablespoons water

For the filling:

3½ cups assorted fresh berries (465g), divided - I used 1 cup each blueberries, blackberries, & sliced strawberries plus a handful raspberries
½ cup sugar plus 2 tablespoon (125g)
¼ teaspoon lemon or lime zest - optional
pinch of salt
3 tablespoons arrowroot starch (20g) - can sub cornstarch

For serving (optional):

fresh berries
non-dairy vanilla ice cream and/or whipped cream

Instructions

Make the crust:

Preheat oven to 350°F (175°C). Lightly oil the bottom of a 9-inch round tart pan with removable bottom (no need to oil the sides).
In a mixing bowl combine the almond flour, arrowroot, rice flour, sugar, cinnamon, and salt, and whisk to combine. Add 4 Tablespoons of water, and use a fork to mix it into the dry ingredients. The dough should hold together well but not be sticky. If it seems crumbly and dry, add water 1 teaspoon at a time, mixing well. If the dough feels too sticky, sprinkle in some almond flour.
Form the dough into a large disc and place in the pan. Use a small pastry roller to evenly spread the dough around the pan and up the sides. Alternatively, if you don't have a small pastry roller, place on parchment and use a rolling pin to evenly roll the dough to an 11-inch diameter. Then flip onto the tart pan and press into the sides.
Use a fork to poke holes in the bottom of the crust. Place the tart pan on a baking sheet (for easier handling in and out of the oven). Bake for 10 minutes, then set aside.

Prepare the filling and bake the tart:

Divide the 3½ cups (465g) of berries into two portions, with about two-thirds (300g) going in a large shallow bowl and the other third (165g) in a small bowl.
To the larger portion, add the sugar, lemon zest, and salt. Mash using a pastry cutter, potato masher, or fork. Add the arrowroot and mash again to incorporate. Fold in the whole berries.
Pour the berry filling into the crust and spread evenly. Return the tart to the oven and bake for 35–40 minutes, or until the center is jammy but set. The filling doesn't thicken until the last few minutes in the oven, so don't panic if you check it early and it still looks liquid-y.
Let the tart cool completely at room temperature, then refrigerate for 1-2 hours or until ready to serve.

Notes

The almond flour crust doesn't brown like regular pastry. Expect it to look a little pale even when done.

The tart keeps in the fridge for several days, but due to the high moisture content in the filling, the texture of the crust is best on the first day.

The dough can easily be made a day or two in advance. Wrap well to keep it from drying out and keep refrigerated. When you're ready to make the tart, remove the dough from the fridge about an hour beforehand so it can warm up.

Nutrition