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Berry Tart with Gluten Free Shortbread Crust

Updated: December 3, 2020

Sometimes it takes me 3 or 4 (or 17) times to get a recipe right. And then occasionally, you have those magical moments where you throw some ingredients together and it comes out OHMYGOODNESS SO YUMMY AND PERFECT on the very first try. And you guys, the shortbread crust for this berry tart is one of those unicorn recipes. Pretty sure I’m going to be using it in a lot of upcoming creations! 


What Is Berry Tart?

A berry tart is similar to a berry pie because it has a pastry crust and berry filling. However, there are some important and tasty differences you’ll want to know about.

The most notable differences are:

  • The Crust. Pie crust is typically made by combining flour and lard, shortening, or butter whereas the tart crust is made of shortbread – a combination of flour, butter, sugar, and vanilla extract – which makes the crust more flavorful. In addition, tart crust is typically thicker than pie crust and a tart only has a bottom crust while a pie can have top and bottom crusts.
  • The Filling. Usually, the only filling in a berry pie is the fruit compote (made by combining berries, sugar, and butter and cooking) or fresh berries in a sugar glaze or topped with whipped cream. Fruit tarts are typically filled with custard, topped with fresh fruit covered in a sugar glaze or sprinkled with powdered sugar.

Oh, if you want that first slice to be served up perfectly, you’re going to want to use a true tart pan (pictured below) or springform pan (the kind you use to make cheesecake) where you can remove the sides. Otherwise, it’s a bit challenging to get that crust to slice without falling apart. But as my husband said after he took his first bite … “Who cares what it looks like after you take the Instagram pic?” I love that man. He gets me.

baking pan for tarts with removable sides

How To Make Berry Tart

  1. Make the shortbread crust by combining flour, salt, egg, butter, and maple syrup
  2. Press the shortbread into the bottom and sides of an 8-inch tart pan and bake
  3. While the crust is baking and cooling, clean and prepare the fruit.
  4. Prepare the custard filling, and make the glaze by combining sugar and water or fruit juice and cooking until sugar is dissolved and liquid is transparent
  5. Spread the custard filling evenly inside the tart crust
  6. Arrange berries on top of the custard filling and drizzle with glaze

 And, voila! Your berry tart is ready to serve!

Looking for a Paleo berry tart recipe? No problem! Use coconut oil instead of butter. And toss the berries in coconut sugar instead of cane sugar. It’s still going to be delish! 

But if you do eat butter, then use butter! After all, it’s a shortbread crust, so hello — BUTTER. 

I know berry tarts typically have a custard or cream filling, but there’s something really simple and nice about just using fresh berries. And, while the berry tart pictured above has strawberries and blueberries, you can use any fresh berries or other seasonal fruit you like!  

Despite the buttery crust, this is a really light dessert that is oh so satisfying for that sweet tooth without being a gut bomb. If you need something more, top it with whipped cream (or coconut cream) or go crazy with some vanilla ice cream.

Berry Tart with Gluten Free Shortbread Crust

Gluten Free Berry Tart with Shortbread Crust
This berry tart with gluten free shortbread crust is fast, easy, and oh so satisfying with its sweet, buttery goodness. You won’t believe it’s just 134 calories per serving!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Assembly 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 134 kcal


  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 tsp sea salt
  • 1 egg beaten
  • 1/4 cup melted butter can use coconut oil for paleo
  • 3 tablespoons maple syrup
  • 2 cups mixed berries
  • 2-3 tablespoons raw cane sugar


  • Combine almond flour, coconut flour, and sea salt in mixing bowl.
  • Add beaten egg, melted butter, and maple syrup. Mix with spoon until combined.
  • Press into greased tart pan (or pie dish, 8x8 square pan, 8-inch springform pan). I use a small piece of parchment paper to make it as even as possible! Try to press it up the sides of the pan, too.
  • Use a fork to pierce the crust in a few places.
  • Bake in the oven at 350 degrees for 15-17 minutes or until cooked through and edges are starting to brown.
  • Remove from oven and let cool.
  • While shortbread crust is baking, wash and cut berries if needed. Toss in a bowl with the raw cane sugar and let sit for the sweetness to develop.
  • Once crust is cooled, pour berries into pan and spread out.
  • OHMYGOODNESS. Isn't it so pretty??? Feel free to add some whipped cream or vanilla ice cream. I mean, it can't hurt.


Calories: 134kcalCarbohydrates: 13.4gProtein: 1.9gFat: 8.3gSaturated Fat: 4gCholesterol: 38mgSodium: 111mgPotassium: 70mgFiber: 1.8gSugar: 10.1gCalcium: 15mg
Keyword baking, berries, blueberry, Desserts, Gluten Free, Paleo, pie, strawberry, tart
Tried this recipe?Let us know how it was!


Other Recipes You Might Enjoy:

Gluten Free Cranberry Almond Cake

Paleo Strawberry Rhubarb Almond Muffins

Paleo Pumpkin Pie



I’m Amanda! 

I’m a Pilates & Barre Master Trainer, Nutritional Therapy Practitioner, Executive Director with Beautycounter, recently retired military wife, and mother of two very energetic boys.

I’ve given up the unrealistic notion of being awesome at everything and embraced the idea of just keeping the important stuff well balanced.

My life is not nearly as cool as my Pinterest boards, you guys. But I do try to live a healthy life and make better choices for my family. If you have any interest in doing the same, please stick around!