© 2013 Green Kitchen Stories Mixed_berry_tart_1

A Wild Berry Tart

I have always felt that August is the awesomest of all months. It’s not because it’s my birthday month (well, perhaps a little), but it’s also the ultimate month when all kind of goodness seems to be in season simultaneously. My instagram feed has been filled with shots of earthy carrots, chard, cherries and apples from farmer’s markets all across the world. The forests are overflowing with wild blueberries. And in the gardens raspberries, gooseberries and currants are hanging heavy. At least in our part of the northern hemisphere. August truly is the gold picking month for herbivores.

Ever since I met Luise I have learned to replace my former (heavy) addiction to sweets with fruit and berries. And during this summer I have brought home more strawberries, raspberries and blueberries than any normal family could ever eat. Having a fridge filled with fresh berries just feels like the ultimate luxury to me. And it’s not even expensive at the moment! So with all these berries in our home we have become quite the experts on different usages. Apart from the obvious – eating them straight up, with a splash of almond milk – we have also used them in smoothies, cookies, pies and crumbles.

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We spent last weekend with some relatives (perhaps you remember my strawberry aunt?). They have an unbelievably beautiful house 2 hours north of Stockholm. And in their garden we found fresh gooseberries, mint and wild raspberries. Together with some blueberries that we had picked earlier that week, we prepared this wild berry tart on a simple vegan oat & almond crust. This really is one of the easiest things you can bake and makes use of whatever berries you have lying around. We add some extra berries after it is baked – it makes it look extra pretty and the different textures of the berries also adds a nice complexity to the tart.

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Wild Berry, Almond & Oat Tart
Makes 1 (8-inch/20 cm) tart, 6–8 servings

You can use whatever berries you find. Be aware that berries differ in tartness (red currants have for example a more tart flavor than raspberries and blueberries), adjust the sweetener accordingly.

1 cup /240 ml rolled oats
1/2 cup / 120 ml / 70 g ground almond flour
2 tbsp corn starch
a pinch sea salt

1/2 tsp vanilla extract or ground powder
3 tbsp coconut oil or butter
2 tbsp maple syrup or honey

2 cups fresh wild berries + 1/2 cup for after baking  (we used blueberries, raspberries, gooseberries and red currants)
1-2 tbsp maple syrup or honey
1 tbsp lemon juice + freshly grated zest from 1/2 lemon
2 tbsp fresh mint leaves, finely chopped

Preheat the oven to 350°F/180°C. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil and maple syrup. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes. This is important to make the dough less crumbly.

Toss the berries with maple syrup, lemon and mint in a medium size bowl and set aside for a while to help the flavors develop.

Press the dough evenly into an 8 inch / 20 cm tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look. Prick the bottom with a fork and pre-bake for about 10 minutes. Remove from the oven and add 2 cups of the maple tossed berries. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy. Remove from the oven and add the rest of the berries on top. Serve as it is or with a scoop of turkish yogurt, mascarpone or ice cream.

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71 Comments

  1. Posted 13 Aug ’13 at 00:48 | #

    Oh man! I’ve got serious summer envy thanks to this post (it’s the end of winter here in Australia). Gorgeous! That tart looks absolutely delicious and summery. I can’t wait for summer here (even though it gets so hot) and all the tarts I’m going to make. I also love the sound of that crust – oats and almonds is one of my favourite combinations.

  2. Posted 13 Aug ’13 at 01:46 | #

    What beautiful photos, that looks delish!
    xCQ

  3. emily
    Posted 13 Aug ’13 at 01:50 | #

    That tart looks incredible! Those colors! Ps. Love Elsa’s sweater.

  4. Posted 13 Aug ’13 at 01:51 | #

    I adore cooked berries but this sounds nice with the contrast of fresh as well, plus mint…definitely a lovely summer dessert.

  5. Emma
    Posted 13 Aug ’13 at 02:15 | #

    Harvest season is the loveliest! Tomatoes are finally springing up. I tried your zucchini cupcake recipe a few weeks ago with a giant garden zucchini and it was amazing. Can’t wait to try this recipe :)

  6. Posted 13 Aug ’13 at 02:15 | #

    This is gorgeous!! Love all those fresh berries…mmmm.

  7. Posted 13 Aug ’13 at 02:19 | #

    I love tangy gooseberries!

  8. Yael
    Posted 13 Aug ’13 at 02:35 | #

    I just wonder where do u find Gooseberries and that red currant?

  9. Posted 13 Aug ’13 at 03:19 | #

    Those berries are so beautiful – I’ve been berry-picking in N.California and it leaves my fingers stained. Fortunately we have plenty of blackberries but nothing to rival what you have in your photos!

    • Posted 13 Aug ’13 at 08:20 | #

      Oh we forgot to mention that, but blackberries would work excellent in this tart.
      /Luise

  10. Posted 13 Aug ’13 at 03:22 | #

    What a beautiful setting, and what a wonderful recipe! It looks as though you are taking full advantage of the season. Wish I was there! (not in a weird way)

  11. Posted 13 Aug ’13 at 04:28 | #

    This is such a stunning tart! The most beautiful recipes are the ones where we let the foods shine for themselves. I can’t find currants or gooseberries around here and am so jealous seeing how beautiful they look in your tart! Looks like a delicious taste of summer!

  12. Posted 13 Aug ’13 at 04:43 | #

    The colours in this tart are incredible. I remember how shockingly sweet my first blueberry tasted after a few months of cutting out refined sugars from my diet. It’s worth every declined cupcake and candybar!

  13. Posted 13 Aug ’13 at 05:09 | #

    What a stunning wild berry tart with its vibrant colors, I am sure it must taste as wonderful as it looks – Yummy!

    I so missed the gooseberries, red & black currants available at this time of the year in France. They are not really popular here in the US at least where we live because they were banned back in the 1930s due to a Federal Law prohibiting the growth of Ribes. The ban was established because they thought that gooseberries and currants can serve as alternate hosts to white pine blister rust (fungus).

    Happy Happy Birthday to you David!!! :-)

    • Posted 13 Aug ’13 at 07:28 | #

      Thank you Ketmala, although my birthday is still two weeks away ;)
      /David

  14. Caroline
    Posted 13 Aug ’13 at 05:47 | #

    It looks beautiful… I have never tried a crust like that but am most excited about doing it!

  15. Eleanor
    Posted 13 Aug ’13 at 08:43 | #

    I absolutely love gooseberries but have not seen any here in Östergötland. What is the Swedish word for them?

    • Posted 13 Aug ’13 at 09:03 | #

      Hi Eleanor, gooseberries are called krusbär in Swedish.
      They should be in season also in Östergötland. Happy hunting

      • Eleanor
        Posted 13 Aug ’13 at 11:28 | #

        Great – tack så mycket!

  16. Alice
    Posted 13 Aug ’13 at 08:55 | #

    Wow, it looks delicious. And beautiful photos. Summer may never end!

  17. Laura
    Posted 13 Aug ’13 at 08:58 | #

    Beautiful photographs! I have lots of bilberries in the garden so will be making this soon!

  18. Sini
    Posted 13 Aug ’13 at 09:36 | #

    Nordic berries…such pure joy! I’ve made many patches of jam already and think I’ll make a blueberry tart next. I only need to go and pick some blueberries first :) Isn’t it awesome that we can just go into the forest, pick some berries and make a tart of it? I’m amazed every single time and thankful for the everyman’s right we have here in Scandinavia.

  19. Posted 13 Aug ’13 at 10:01 | #

    What beautiful photography and having a fridge full of fresh berries and other fruits definitely is the luxury of the summer. Lovely post.

  20. Posted 13 Aug ’13 at 10:04 | #

    What a beautiful post! I am incentivised to try this baked crust-raw fruit idea in other directions – perhaps a chocolatey crust, perhaps aromatic spices. Here in Scotland we are gearing up for a bumper year of berries and I for one have my basket ready. I already have 8 kg of blackcurrants in the freezer for winter jam-making. But I must get out and pick some fresh mixed berries for this refreshingly different take on the humble pie. Gorgeous

  21. Liz B
    Posted 13 Aug ’13 at 10:28 | #

    Gorgeous, gorgeous! Glad you are having some beautiful family times, and well deserved summer holidays!

    I set off today for the north of Portugal , Geres, with Nuno and family and I can’t wait to see what produce is up there!
    Love summer!!
    Liz
    Xx

    • Posted 14 Aug ’13 at 11:56 | #

      Have a wonderful time Liz, I bet you will find lots of great fresh produce there.
      /David

  22. Posted 13 Aug ’13 at 11:06 | #

    Beautiful tart for beautiful berries.

  23. Posted 13 Aug ’13 at 12:07 | #

    Such a beautiful, beautiful tart that really makes the most of the seasons’s bounty.

  24. Nicole
    Posted 13 Aug ’13 at 12:58 | #

    This looks so delicious. I have a few questions, please. Is it possible to use frozen berries (blue, black, red) in this once they’ve thawed or will it be too runny? I do not have almond flour at the moment, although I do have almonds and a food processor. What other GF flour can I use to substitute? I appreciate your time and this blog so much! P.S. I LOVE your cookbook-a gift I read in its entirety one evening/early morning.

  25. sally
    Posted 13 Aug ’13 at 14:22 | #

    OMG. Got the recipe, made the tart, boom. Plates empty. Yum.
    thank you x
    I ground almonds to flour, used brown rice flour instead of corn starch and used mixture of fresh and frozen berries.

  26. Nicole
    Posted 13 Aug ’13 at 15:30 | #

    Thank you, Sally! Brown rice flour we have a lot of. My almonds have the brown skin on them. Do they need to be blanched before turning into flour?

    • Posted 14 Aug ’13 at 11:55 | #

      Hi Nicole, it’s up to you if you want to blanche the almonds to get a whiter flour. We usually don’t do it, we are kind of lazy when it comes to thing like that. And yes, you can use frozen berries. I would let them thaw first and then drain the excess liquid before adding them to the crust.
      Good luck!

  27. Posted 13 Aug ’13 at 16:45 | #

    This is absolutely gorgeous.

  28. Posted 13 Aug ’13 at 18:29 | #

    Wow!

  29. Posted 13 Aug ’13 at 18:31 | #

    This looks divine! Can’t wait to make it! You are such an inspiration to me! Thank you for having such an amazing food blog!

  30. Posted 13 Aug ’13 at 19:23 | #

    Wow those colors look wonderful! Thanks for sharing!

  31. Posted 13 Aug ’13 at 21:19 | #

    Beautiful story – love your work and tempting recipe! I had to make one today because it looked so good. But you know couldn’t make as pretty as you did! Thanks for sharing!

  32. Posted 13 Aug ’13 at 21:40 | #

    What a beautiful tart! I love the idea of being able to forage for wild blueberries, how wonderful. Afraid I don’t have those in the Cotswolds but I’m very tempted to ‘forage’ in the garden for dessert gooseberries, raspberries and blackcurrants to make your inspiringly healthy pud.

  33. Posted 14 Aug ’13 at 01:41 | #

    what unbelievably gorgeous photos! you two are incredible pair. thanks for posting yet another inspiring recipe. X

  34. Posted 14 Aug ’13 at 10:42 | #

    I also love the month of August, and in fact it’s my birthday today :) this tart is an excellent idea for the b- day picnic I’m planning this weekend, thank you!

  35. Posted 14 Aug ’13 at 11:42 | #

    Great recipe guys. I am loving the ever so cute pictures too. x

  36. Posted 14 Aug ’13 at 11:51 | #

    I agree with you, August really is the most amazing month. OK, it might be because it’s my birthday too lol. This berry tart looks delicious :)

  37. Posted 14 Aug ’13 at 13:10 | #

    Love it <3 Awesome pics!!! Delicious recipe! Thanks ;)

  38. AJ
    Posted 14 Aug ’13 at 18:46 | #

    Looks amazing. Have bumper tree full of cooking apples ready to be picked in Sept. do you think this would work well with them? Do you think thinly sliced as is, or should they be stewed with blackberries?

  39. Posted 14 Aug ’13 at 23:49 | #

    Mmmmm this looks heavenly….and happy birthday month!

  40. Posted 14 Aug ’13 at 23:56 | #

    Yum, I love berries! They’re in season in the UK too, but are quite pricey at the moment. I love all kinds of fruit desserts, I can’t wait to try this one!

  41. Posted 16 Aug ’13 at 09:04 | #

    How beautiful. I have a freezer full of berries from my picking sessions and this tart would be a fabulous way to eat a load of them up. The crust looks very good too.

  42. Posted 16 Aug ’13 at 19:22 | #

    This tart is so beautiful! I can only imagine how it tastes!

  43. Posted 16 Aug ’13 at 20:10 | #

    I love berries, especially blueberries but they are really hard to find here in France. Inspiring recipe though, and beautiful photos.

  44. amy c
    Posted 17 Aug ’13 at 18:20 | #

    Love, love, love your blog and recipes! Heading out to a outdoor Josh Ritter concert tonight and bringing this tart (using fresh-picked peaches & wild blueberries – hope it works!) along with your Lentil & Yellow Beet Salad (one of my favorites). Thank you for all your amazing recipes & stunning photos.

  45. Posted 19 Aug ’13 at 13:31 | #

    Very summery indeed! Thanks for the recipe, I love berries, might have to try it over the next few days :)

  46. Posted 19 Aug ’13 at 20:02 | #

    What a beuatiful post. It looks so delicious and I love your pics. Its really a great foodblog and I’m happy about your vegetarian receipts, because its easy to make them vegan ; )

  47. Posted 19 Aug ’13 at 22:29 | #

    Oh I am so going to make this! I have been foraging a lot of blackberries in the parks around Wimbledon (there are more than I can possibly forage in my spare hours) and I really think this tart would be a great use of them. It won’t look as pretty with blackberries only, but I am sure it’ll be delicious – the crust recipe sounds just perfect.

  48. Posted 20 Aug ’13 at 01:19 | #

    Oh my! Those berries look quite tempting. I love eating my fruit fresh but you may have convinced me to try a berry tart;) I love that so much fresh fruit is available right now. I know the ‘luxurious’ feeling you mentioned. My fiance and I went strawberry picking earlier this summer and filled our little freezer…mmm

  49. Posted 20 Aug ’13 at 11:21 | #

    A divine tart. Very summary indeed. First time on your blog and instantly in love.

  50. Posted 20 Aug ’13 at 21:44 | #

    I agree with you that August is such a special month! When I was in Sweden a few weeks ago, I was loving all the amazing berries everywhere!

  51. Posted 20 Aug ’13 at 23:37 | #

    I just couldn’t resist. The moment I saw this post I knew I had to try it – sooner rather than later. So I made one today. I was pleased to find that I happened to have all the ingredients at home rather than having to go out to get loads of things. I followed your recipe exactly apart from I didn’t have a proper pie dish, so I used a lined cake tin in the same size, which worked just as well. I couldn’t wait to get the tart out of the oven and I was so happy when it tasted as good as it looked. Thank you so much for sharing this delicious recipe.

  52. Hannah
    Posted 22 Aug ’13 at 06:45 | #

    I love fruit tart. Previous to going on a extremely healthy diet, I used to eat a piece every other night (no wonder I was so fat…). I could use the crust in this recipe, but do you think you could make some sort of recipie for the filling? Greek yogurt comes to mind because of the texture and look, but it is sour, unlike the sweet filling of the fruit tart. If you do think about making a fruit tart filling recipie, thank you.

  53. Posted 22 Aug ’13 at 20:26 | #

    Such a great summer treat! I remember picking wild berries at my grandma’s in the summers when I was little, such great memories.

  54. Posted 30 Aug ’13 at 00:17 | #

    Use whatever berries you have that are fresh! I make the tart and spread the mascarpone ahead of time and then put the berries on just before serving. That way, if I have leftovers, there’s no soggy crust.

  55. Posted 30 Aug ’13 at 10:41 | #

    Happy birthday month :) Loving this berry tart, very summery – I’m going to have to do a berry tart now it looks that yummy!

  56. Frédérique
    Posted 1 Sep ’13 at 01:08 | #

    Absolutely delicious, so simple and tasty! Merci beaucoup!

  57. Nalan
    Posted 10 Sep ’13 at 08:10 | #

    Very delicious! I couldn’t make the crust crunchy enough though. I used frozen raspberries, and cherries. Maybe I didn’t drain enough the excess liquid. But I almost always have this problem with oat based recipes (e.g. with biscuits as well), should I roast the oats in advance?.

  58. Posted 20 Sep ’13 at 09:24 | #

    can you just confirm the amount of salt? i think i misunderstood! otherwise delicious and im amazed that it all holds together and makes a proper crust!

  59. Marie
    Posted 25 Feb ’14 at 00:40 | #

    Hello! So first of all, I love your recipes, and second, I’m making this tart for my friends birthday but I was wondering if I could omit some coconut oil and replace it for 1 or 2 tablespoons of unsweetened almond milk or almond butter

    • Posted 25 Feb ’14 at 15:46 | #

      Hi Marie, you can easily replace coconut oil with butter. But if you want to keep it vegan, I suppose almond butter would also work. Let us know how it turns out. /David

  60. Marie
    Posted 27 Feb ’14 at 20:43 | #

    Oh it came out amazingly delightful. Everyone (incluiding meat eaters) loved it! I made it with 1 tbsp coconut oil and 2 tbsp almond butter plus a bit of watter just to make sure everything got well combined. I am so excited to try new recipes!!

  61. Chelsea
    Posted 19 Jun ’14 at 20:27 | #

    This turned out supremely delicious with a few necessity-created twists! I used fresh marionberries, raspberries and mint from our garden. Instead of almond flour, I used almond extract and half coconut flour/half spelt flour. The crust is thick and crunchy; I did have to add some water to stop it from crumbling everywhere before baking.

    Thank you for such a simple and elegant dessert recipe!

  62. melissa
    Posted 20 Jun ’14 at 14:06 | #

    Are you able to freeze the pastry before cooking it and use it in the future? I would love to know ,Im making this for a cooking class at school and need to include a preservation method. Thanks!

  63. Lili
    Posted 27 Jul ’14 at 23:38 | #

    Hi! I just made this today, and it turned out great! I had to make a few adjustments though, and I thought it would be nice to share them with you guys and also see if anyone had somewhat similar experiences :). I did not have almond flour on hand, so I put a couple of almonds in my food processor to create the flour. I also did not have any corn starch, so I used half cornmeal/half flour. As I was making the crust, one thing I noticed was how it was not sticking together, to the point where I could not form it into a ball. It had the texture and consistency of a granola. I had to improvise a bit, and add in more coconut oil, flour,and maple syrup. In addition, I poured in some water too, since the mix felt a bit to dry for my taste. After adding all of this, I placed it in the fridge. The crust tasted great, although it was not enough to fully cover my tart pan. I also had to press it prettily thinly onto the pan, to make sure that I had large enough edges. The filling was also very delicious! The only change I would make though, is to maybe add a bit of corn starch or some kind of binder so that it does not come out very juicy/runny. Despite all of the tweaks, the tart was a hit! Thanks for sharing this delightful and delicious summer recipe! I can’t wait to try more of your recipes out!

  64. Posted 9 Aug ’14 at 00:24 | #

    Making it right now! Smells delicious! xxx

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