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Blackberry and Oat Tart

Blackberry tart



1 cup jumbo oats
½ cup ground almonds
2 tbsp corn flour
4 tbsp coconut oil or butter
2 tbsp maple syrup or honey


3 cups of blackberries and an extra ½ cup for decoration
1 – 2 tbsp maple syrup or honey
Zest and juice of ½ an unwaxed lemon
2 tbsp fresh mint leaves, finely chopped
1 tbsp corn flour


  1. Preheat the oven to 180⁰C. Let the coconut oil reach room temperature where it should  be soft and start to melt, combine with maple syrup or honey. 
  2. Mix the oats, corn flour and ground almonds, and then add the coconut oil and maple syrup or honey. Mix together with your hands and gather into a ball, wrap in cling film and put in the fridge to chill for 30 minutes.
  3. Toss all the blackberries with maple syrup or honey, mint, lemon zest and juice in a medium bowl. Leave aside to enhance the flavours.
  4. Press the dough into an 8 inch tart dish with your hands making sure you press it up the side. 
  5. Prick the bottom with a fork. Sprinkle 1 tbsp cornflour on the base. 
  6. Add the blackberries to the base remembering to leave ½ a cup aside for decoration. 
  7. Bake for 35 – 40 minutes or until the crust is golden. Remove from the oven and add the blackberries that have been left aside. 

To serve: serve with natural yoghurt or Greek yoghurt sweetened with a little honey and a drizzle of Udo's Oil.