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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!
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Prep Time 10 mins
Cook Time 15 mins
Assembly 5 mins
Total Time 30 mins
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
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