Summer Berry Tart

As the seasons are starting to change this recipe is great served hot or cold but with all the flavours of summer in each mouthful.

Using a gluten-free alternative for this recipe makes it something even more people can enjoy as well as adding a subtle nutty taste with the use of flax seed.

This is perfect to make any time of the year as frozen fruit can be substituted but is definitely the best when the fruit is in season. This recipe can also be made with or without a pie dish by folding the edges over for a more deliciously rustic-looking tart.

  • Difficulty: Easy
  • Time: 1 hour(s) 30 mins
  • Servings: 12
  • Calories: 252
  • Dairy Free
  • Gluten Free
  • No added sugar
  • Sugar alternatives
  • Vegan
  • Vegetarian


For the pastry

  • 400g gluten-free plain flour
  • 150g dairy-free butter alternative
  • 3tsp flax

For the fruit filling

  • 150g strawberries hulled and quartered
  • 150g raspberries
  • 150g blueberries
  • 100g blackberries or blackcurrants
  • 180g of xylitol
  • 40g cornstarch
  • 1.5 tsp lemon juice


Step 1:

To begin, chop the fruit where needed (strawberries mainly) and place in a large mixing bowl with the cornstarch, xylitol and lemon juice.

Combine thoroughly and leave to stand whilst you prepare the pastry.

Step 2:

Next for the pastry the first thing to do is place the flax in a glass and cover with warm water. This needs to stand for a short while to thicken and also cool as adding warm ingredients to pastry can make it fall apart.

Step 3:

Place the flour and flax mixture into a bowl and combine evenly then add the vegan butter alternative and rub together with your fingertips till you get a bread crumb-like consistency.

Add a little cold water at a time and gradually form together into a dough. Place in the fridge to chill for at least 30 minutes.


Step 4:

Line a large baking tray or pie dish with parchment paper and preheat the oven to 200•C.

Roll the pastry into a large circle, if you do thiss between 2 sheets of baking parcment it makes it easier to handle. Place in the pie dish or on the baking tray.

Mix your bowl of fruit again and place a good helping on the pastry leaving an edge of pastry at the sides to fold in.

Fold and crimp the pastry over te filling at the edge to hold everything in place.

Step 5:

Place in the oven to cook for between 20-30 minutes, until your pastry is cooked and the filling is bubbling. Be sure to place a tray o the rack below your tart when cooking to catch any drips from the filling!

Leave to cool slightly and serve with your favourite low cal ice cream or custard.


Fancy these?