Fresh Berry Tart with Nut Crust

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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.

Berries are loaded with antioxidants and fibre. When fresh during the summer months, they make this pie extra sweet and flavourful (but frozen blueberries also make an excellent dessert). Substitute sunflower seeds into the crust if you prefer a nut-free tart.

1 cup almonds
3/4 cup brown rice flour
2 tbsp maple crystals
1/4 tsp baking powder
Pinch of sea salt
3 tbsp melted coconut oil
1/4 cup maple syrup


2 tbsp agar flakes
1+3/4 cup apple juice
2 tbsp kuzu dissolved in 1/4 cup apple juice
2 tbsp maple syrup
Sea salt
2 cups blueberries, washed and drained
2 cups raspberries, rinsed and drained


Preheat oven to 350°F (175°C)

1. In food processor, grind nuts to a meal. In mixing bowl, combine nuts, flour, maple crystals, baking powder and salt.
2. In separate small bowl, whisk together oil and maple syrup.
3. Mix wet ingredients (oil and syrup) into dry ingredients (nut meal and flours).
4. Press crust mixture into oiled 9-inch tart pan. Refrigerate 15 to 20 minutes, and then bake 20 to 25 minutes.
5. Let cool completely.


1. In a small pot, simmer agar flakes in apple juice until agar completely dissolves. Once dissolved, add kuzu/juice mixture. Whisk until mixture thickens.
2. Add maple syrup and a pinch of salt and berries. Cook 6 to 8 minutes.
3. Remove from heat and let cool slightly. Pour into cooled crust pan.
4. Let set completely. Garnish with mint before serving.

If there is a small amount of filling left, enjoy it as a pudding by blending in a food processor.

Try this tart a la mode with a scoop of coconut ice cream.
photographer: Joseph Saraceno | art direction: Pencil