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  • Vegan berry tart
  • Berry tart as a crumble bar on wood, close-up
  • Berry tart slice with vanilla ice cream and currants, plated
  • Very berry crumble tarte – photo 4

4 SEPTEMBER 2017

Very berry crumble tarte

By Verena Frei

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Last updated 7 July 2026

Servings
1 tart

Oh Berries you know I love you so! And I wish you would be in season all year round, but on the other hand maybe I would not miss you that much than and I mean getting exited for berry season is also a good feeling. We made the best of the berry season this summer and ate lots of them, most of the time just fresh. But we also used them for some delicious recipes and today I want to share one of them with you: a very berry crumble with macadamia nuts in the crust - do you need to hear more, or are you preheating the oven already?!

The tarte also works perfectly with frozen berries, so just perfect to bring back some of those sweet summer memories, when the berries where the sweetest and juiciest.

Berry tart as a crumble bar on wood, close-up

But first I wanted to talk about the benefits from berries, since they do a lot of good things for our health - thank you berries, you are amazing!

Here are some of my fav health benefits:

  • Antioxidants. These chemicals, which include vitamins A, C and E, protect cells from damage and possibly from disease. Berries are loaded with them.

  • Resveratrol. This is found in grapes and some other berries, as well as in red wine and dark chocolate. It may help lower inflammation, prevent clogged arteries, and offer cancer protection. A recent study suggests it may be good for people with Alzheimer’s. "In our lab we have found that they have direct effects on the brain,” Shukitt-Hale says.

  • Flavonoids. These nutrients give berries their brilliant colors and may help protect against cancer, inflammation, and heart disease. (Source: http://www.webmd.com)

Berry tart slice with vanilla ice cream and currants, plated

You can serve it warm (oh my just heavenly) with vegan ice cream, or with fresh berries or just some powdered sugar on top. I liked all 3 versions a lot :-)

Vegan berry tart5G4A1238

If you love berries as much as I do, I've got more fruity ideas for you: for a warm, spoonable classic I adore my rhubarb berry crumble, for something rustic and summery there's my strawberry galette, and if you're after something light and airy my almond sponge cake with berries is just the thing. I'd be so happy if you bake one of them and tell me how it turned out!

Let me know if you try the recipe, tag me on Facebook or Instagram, or just tell me below!

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: The tart is best fresh from the oven but keeps covered for 2-3 days. Fresh and frozen berries work equally well – frozen ones don't need thawing. Swap the macadamia nuts for almonds or hazelnuts in the streusel, and for a gluten-free version use buckwheat flour instead of spelt. The starch in the filling is key so the berry juices bind nicely.

Vegan berry tart

5.0 from 1 vote

Very berry crumble

Vegan berry crumble tart with a macadamia streusel crust and juicy mixed berries – works with fresh or frozen berries and is wonderfully easy to bake.

  • Servings:1 tart
Vegan
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INGREDIENTS

Crust:

Topping:

INSTRUCTIONS

For the crust

  1. Roughly chop the Macadamia nuts. Cut the cold butter in pieces, mix with the other ingredients and kneed (with your hands or a food processor) until well combined. Form a ball and put it in the fridge.
  2. Preheat the oven to 180 degree

For the berry filling

  1. Add the berries to a pan, bring to a boil. Turn down the heat, mix the starch with some liquid, e.g. the lime juice, rosé or some water and make sure it is fully dissolved. Add to the berries with the rest of the ingredients. Let simmer until it has thickened a bit (ca. 5-10 minutes)
  2. Add the crust into a tarte pan (square or round), keeping 1/3 of the dough for the crumbles. Add the berries and crumble the rest of the dough on top. Bake for 30-35 minutes.
  3. Serve with vegan ice cream, fresh berries or just powdered sugar.
Calories
255 kcal
GOOD TO KNOW

Frequently asked questions

  • Yes, frozen berries work just as well as fresh ones and don't need to be thawed first. That means you can make the tart all year round – a lovely way to bring a little summer to the table outside of berry season.

  • A colorful mix is ideal, for example strawberries, raspberries, blueberries, blackberries and currants. The important thing is the starch in the filling, so the juices bind and the tart doesn't run when you slice it.

  • Covered, the berry tart keeps for 2-3 days. You can knead the dough a day ahead and let it rest in the fridge, and the berry filling can be cooked in advance too, so the tart goes into the oven quickly on baking day.

  • Almonds or hazelnuts work beautifully in the streusel in place of macadamia nuts. You can swap the spelt flour for wheat or buckwheat flour – the latter also makes the tart gluten-free.

  • The starch binds the juices the berries release while cooking and gives the filling a lovely jam-like set. Dissolve it in a little liquid first before stirring it in, so no lumps form.

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TAGS:DESSERTFAMILY FOODHEALTHYHEALTHY SNACKRECIPEVEGAN BAKINGVEGANFOOD FOR KIDSSWEET TREATCAKESUMMERTARTEBERRIES

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