Berry Tart

Although I have been enjoying summer’s beautiful berries just as they are, this weekend I couldn’t help myself putting them into a tart shell. The berries, of course, play the starring role — but without a yummy crust to back them up, the results would be disappointing. I found my solution taking inspiration from this tomato tart recipe I posted last month in France. With just a few tweaks in flour choices and a splash of maple syrup, I found just what I was looking for — a nice crumbly crust with just enough flavor.

Tart Crust

  • 2 tbsp ground flaxseed
  • 4 tbsp water
  • 1/2 cups ground walnut meal 
  • ½ cup coconut flour
  • 1  cup of buckwheat flour 
  • 3/4 tsp sea salt
  • 2 tbsp coconut oil or melted plant-based spread
  • 1-4 tbsp plant-based milk, amount may vary

Preheat oven to 375 degrees. Combine flaxseed and water in a small dish and set aside. Measure and mix together all dry ingredients. Blend oil and flaxseed into flours, using your hands. Add enough plant-based milk so that the ingredients can be formed into a ball. Gently press into bottom and sides of tart pan.

Prick the bottom layer with a fork and place in the oven for 10 minutes. Prepare filling.


  • 4 cups of berries (I used blueberries and blackberries) 
  • Juice from one lemon
  • 3 tbsp tapioca starch 
  • 2 tbsp Maple Syrup
  • 1 tsp cinnamon
  • ½ tsp fresh grated nutmeg

In a large bowl, combine berries and tapioca starch, coating them well. Mix in additional ingredients. Pour berries into pre-baked tart shell and return to oven for 40 minutes. 


(stores well in a cool oven overnight without covering)