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Wild Berry Tart

“Not all of our journeys require a passport. During the summers, we often travel around in Sweden or Denmark to visit friends and relatives. These few months when fruit and vegetables are in season and berries are hanging heavy on the bushes are truly magical.
One of the simplest and most delicious ways to put the bounties of the Nordic summer to good use is to make a tart. The dough here is made from rolled oats and almond flour.
You can use whatever berries you find – just be aware that they differ in tartness (for example, red currants have a more tart flavour than raspberries and blueberries), so adjust the sweetener accordingly.”

(Serves 6–8 / V / GF)

  • 100 g (3 ½ oz/1 cup) rolled oats (gluten-free if intolerant)
  • 50 g (2 oz/ ½ cup) almond flour
  • 2 tbsp cornflour (cornstarch) or potato flour
  • a pinch of sea salt
  • ½ tsp vanilla extract or ground vanilla
  • 40 g (1 ½ oz/3 tbsp) cold-pressed coconut oil or softened butter (if not vegan)
  • 2 tbsp maple syrup or clear honey (preferably unheated)

Berry Filling

  • 450 g (1 lb/2 ½ cups) fresh berries (we use blueberries, raspberries, gooseberries and red currants)
  • 1–2 tbsp maple syrup or clear honey (preferably unheated)
  • finely grated zest and juice of ½ lemon (1 tbsp lemon juice)
  • 2 tbsp mint leaves, finely chopped

To Serve

Yoghurt, whipped cream, mascarpone or ice cream (optional).

  1. Preheat the oven to 180 0C (350 0F/Gas 4). Combine the oats with the almond flour, cornflour and sea salt in a bowl.
  2. Add the vanilla, coconut oil or butter and maple syrup.
  3. With your hands, work the dry ingredients towards the centre into the fat and syrup until the mixture forms a dough.
  4. Gather it into a ball, wrap in cling film (plastic wrap), then chill for about 30 minutes.
  5. Toss the berries with maple syrup, lemon and mint in a bowl and set aside for a while to let the flavours develop.
  6. Press the dough evenly into a 20 cm (8 in) tart tin.
  7. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.
  8. Prick the base with a fork and pre-bake for about 10 minutes.
  9. Remove from the oven, add 2 cups of the berry mixture and spread out evenly.
  10. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy.
  11. Remove from the oven and spread the remaining berries on top.
  12. Serve as it is or with a dollop of yoghurt, whipped cream, mascarpone or ice cream.
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Green Kitchen Travels  by David Frenkiel & Luise Vindahl (Hardie Grant)

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