Cool berry tart

You can serve this tasty treat nearly year round. If berries are out of season, buy the frozen kind and make do. This dessert, like most, packs a pretty potent sugar punch.

Let patience rule the day and wait until strawberries and blackberries are in season if you can. Fresh berries are so incredibly sweet you won’t need to add the honey to this recipe. Stock up when they are in season and freeze them yourself. My last two batches of tarts have come from berries I froze last season.

If you happen to be in East Tennessee in the spring, we highly recommend stopping by Mayfield Farm and Nursery to discover what a real berry is supposed to taste like. My brother’s berries are some of the best we have found.

For the filling

1 cup (250 mL) water
1 tablespoon honey
2 cups (400 g) strawberries
2 cups (200 g) blackberries

For the crust

1½ cups (225 g) almond flour
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup (60 mL) macadamia nut or other neutral tasting oil
1 tablespoons honey
1 teaspoon vanilla extract

  1. Heat water, honey, strawberries and blackberries in medium sauce pan. Crush berries with potato masher and simmer on medium heat for 15 minutes stirring occasionally. The fruit filling should reduce by a fourth.
  2. While fruit is simmering preheat oven to 350°F (175°C).
  3. Combine almond flour, salt, baking soda, cinnamon, and nutmeg in a large bowl.
  4. Mix oil, honey, and vanilla in a separate bowl and pour the wet ingredients into the dry. Mix until thoroughly combined.
  5. Press the dough into a pie pan and bake for 10 minutes or until light brown.
  6. Remove crust from oven and allow to cool for 5 minutes. If you time it right, your fruit filling should be done now and cooling.
  7. After fruit mixture has cooled a bit, pour in crust and place in refrigerator for 1 hour before serving.

Variations—Consider using raspberries in place of either of your other berries. You can also try using small ramekins instead of a big pan. Just press the dough down the sides. Adding dairy in your diet? Consider whipping up a little heavy cream and put a dollop on top when you serve.

Tips & Tricks—Gently crushing your berries will release the juices and keep the texture intact. If you’re looking for a smoother texture, then blend the mixture once reduced.