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 (15 ml) honey
1 teaspoon (5 ml) 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.

More Recipes You'll Love

• APPLE PIE CUPCAKES
• Cottage Cheese and Pine Nut Egg Pie
• Molasses Spice Cookies

Cool berry tart is summer dessert distilled: a crisp nut-and-spice crust under a glossy filling of strawberries and blackberries. The berries simmer down with a little honey into a jammy layer, then the tart chills until it slices clean and cold.

Pro Tips

• Crush the berries with a potato masher as they simmer so the filling keeps some texture — it should reduce by about a fourth and thicken as it cools.
• Bake the crust until just light brown and let it cool 5 minutes before filling; a hot crust will thin the berry layer and make the base soggy.
• The macadamia oil keeps the crust neutral-tasting so the berries shine — a strong-flavoured olive oil would fight the fruit.
• Time the two components so they finish together: the filling needs its simmer, and the crust its 10-minute bake, then both cool briefly before assembly.
• The full hour in the refrigerator is what sets the filling to a sliceable consistency, so don't rush it to the table.

Frequently Asked Questions

Can I use frozen berries?

Yes, frozen strawberries and blackberries work in the filling — simmer them straight from frozen and give the reduction a few extra minutes to drive off the extra water.

Is this berry tart paleo?

Yes: the crust is almond flour sweetened lightly with honey and spiced with cinnamon and nutmeg, and the filling is just fruit and honey. No grains or refined sugar.

How long does the tart keep?

Stored covered in the fridge, it holds well for 2–3 days. The crust softens slightly over time but the flavour stays lovely.

Can I make it in a spring-form pan?

An 8- or 9-inch pie pan or spring-form both work — press the dough evenly across the bottom and up the sides for the neatest slices.

Recipe Card

Stav Kogan

Cool berry tart

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 1 cup (250 mL) water
• 1 tbsp honey
• 2 cups (400 g) strawberries
• 2 cups (200 g) blackberries
• ¼ tsp salt
• ¼ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup (60 mL) macadamia nut or other neutral tasting oil
• 1 tbsp honey
• 1 tsp vanilla extract
• Press the dough into a pie pan and bake for 10 minutes or until light brown.

Method

 

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