Berry Oat Almond Tart Recipe

  • Author: Katie Kimball
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 15 bars
  • Category: dessert


Delicious remake of a boxed mix recipe – this tart is nourishing and low on sweetener but high on taste and indulgence!


  • CRUST:
  • 1 1/3 c. rolled oats
  • 1 c. crispy almonds (measured before chopping; 3/4 c. after food processing)
  • 1/2 c. GF flour blend OR 1/4 c. coconut flour (use the code STEWARDSHIP for 10% off at that site!) (also on Amazon)
  • 1/3 c. sucanat
  • 2 tsp. baking powder
  • 3/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1/3 c. palm shortening
  • 6 Tbs. melted butter
  • 1/2 tsp. almond extract
  • 1 egg
  • 1 c. yogurt cheese
  • 2 Tbs. maple syrup
  • 1/41/2 tsp. almond extract
  • 1 c. berries (fresh or frozen; frozen blueberries pictured)
  • 12 Tbs. honey (if needed)
  • 12 Tbs. arrowroot starch


  1. To make the crust:
  2. Chop the almonds (use the code STEWARDSHIP for 10% off at that site!) by pulsing about 15 times in a food processor plus 2-3 seconds of processing.
  3. Spread the oats and chopped nuts out on 2 separate cookie sheets (use one of them for the finished recipe).
  4. Toast in a preheated 350F oven until lightly browned, about 6 minutes for the nuts and 15-17 minutes for the oats. Stir halfway through for each.
  5. Meanwhile, melt the butter in a small pot.
  6. Put the oats and nuts back in the food processor and process until they are a fine meal.
  7. Add all the dry ingredients (flour, sucanat, baking powder and salt) and pulse to combine.
  8. Process in the palm shortening until the mixture looks like thick crumbs.
  9. Add the melted butter and almond extract. Process until combined.
  10. Add the eggs and pulse to combine.
  11. Butter a small cookie sheet with sides. Press the crust mixture in a thin layer on the sheet.
  12. Bake at 350F for 13-15 minutes until the edges are browning and crispy.
  13. Allow to cool before frosting.
  14. To make the frosting:
  15. Whip the yogurt cheese, syrup and extract with a fork or whisk until combined and creamy.
  16. Taste and add more sweetener or extract as you wish.
  17. To make the fruit topping:
  18. In the same pot as you melted the butter, cook fruit, honey and starch over medium-low heat until bubbly. Stir often! Give it a little time to cool, and it will thicken quite a bit as it does. Give it some time before adding more starch if you initially think that might be necessary.
  19. Build the dessert:
  20. Spread the frosting over the cooled crust.
  21. Spread the fruit topping over everything.
  22. Garnish with optional coconut shreds or slivered almonds just for looks.
  23. Slice into small bars to serve. They are strong enough to pick up (although being gluten-free, they’re a bit crumbly) and also can be eaten with a fork.
  24. Store in the refrigerator (or on the counter if serving the same day). Best if eaten within about 2 days, although the ingredients last much longer than that.