Blueberry Crisp Tart with Oatmeal Crust (Gluten Free + Vegan)
This Blueberry Crisp Tart with Oatmeal Crust comes together quickly and easily, and it’s the perfect use for your fresh or frozen blueberries! This simple recipe is gluten-free & vegan.
Oh, Blueberry Crisp Tart – you’re a major favorite. I first posted this recipe back in 2014, before I started my senior year of college. It’s received a lot of love over the years! I get pretty regular feedback on this tart, and I always want to reshare it, but the old photos did NOT do this incredible tart justice.
Recently, I took the opportunity of having too many blueberries in the fridge to remake this old favorite and make it look a little prettier. It barely lasted 24 hours in my fridge, and I don’t suspect it will last much longer in yours. 😉 It’s a must try, for sure.
When I first made this blueberry crisp tart, I had a vision: a luscious blueberry tart, baked until crispy and purple and bubbling, on an oatmeal crust, with a pecan crumble sprinkled on top of the blueberries. Simple perfection!
As I started playing with the ingredients list, I realized this recipe would be super easy to make gluten-free and vegan. I’m a major fan of almond flour tart crusts (case. in. point.) so I went for it, and hoped no one would notice it was “healthy”. You totally can’t tell it’s a good-for-you treat.
Ingredients needed for this vegan Blueberry Tart!
For the crust, you’ll need:
- Almond Flour: I prefer using blanched almond flour, but almond meal will also work for this recipe
- Old Fashioned Oats: make sure they’re gluten-free certified if that’s important to you or anyone you’re serving to!
- Maple Syrup: honey works as well if you’re not vegan.
- Baking Powder & Salt
- Coconut Oil: use refined for no coconut flavor
- Chopped Pecans: this can be replaced with any other nut you prefer, or left out.
For the filling, you’ll need:
- Blueberries: I always use fresh, but frozen works as well.
- Maple Syrup: honey works as well if you’re not vegan.
- Tapioca Flour: to help thicken! Can be replaced with arrowroot starch or cornstarch.
Putting the whole crust and recipe together only takes about 15 minutes of prep time (10 if you’re quick!) and 40 minutes to bake. The berries provide enough sweetness in conjunction with the little bit of maple syrup, and the crust browned up so nicely! The almond flour/oatmeal combination is perfect, and I can definitely see this becoming a crust I use again.
It does brown up pretty quickly, so I recommend tenting with foil after 15 to 20 minutes, when the tart is just a light golden brown.
Can I use frozen berries?
You can indeed. Let them thaw a bit and drain off any extra liquid before using.
Can I use a different berry instead?
Absolutely! This Blueberry Crisp Tart is super versatile. It would be absolutely delicious with raspberries or blackberries…or a combo of all three! This will most definitely be happening again with some other berries this summer.
If you want to *spice it up*
Add between ¼ to ½ of each spice you want to add! Some great options are cinnamon, nutmeg, ginger, or any other favorites. You can also add lemon zest for extra flavor.
Take a little inspiration from me, and go have yourself a de-stress bake fest with this super simple Blueberry Crisp Tart. You will not regret it! :)
Got more blueberries?! Here’s a few ideas for how to use them…
- If you’re a granola fiend, try out this Blueberry Almond Butter Grain-Free Granola.
- You’ll be super impressed with the taste and texture of this vegan No-Bake Layered Blueberry Cheesecake.
- This Blueberry Muffin Oatmeal will have you hopping out of bed in the morning!
Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
This Blueberry Crisp Tart with Oatmeal Crust comes together quickly and easily, and it’s the perfect use for your fresh or frozen blueberries! This simple recipe is gluten-free & vegan.
For the filling
- 1 pint (300 grams or about 2 cups) fresh blueberries
- 1 tablespoon maple syrup, or honey
- 2 teaspoons tapioca starch
For the crust
- 1 cup (96 grams) almond flour
- ¾ cup (67 grams) old-fashioned oats
- ¼ cup maple syrup, or honey
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons coconut oil, solid
- 2 tablespoons chopped pecans
- Preheat the oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom. Set aside.
- Add blueberries, maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust.
- Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
- Remove a heaping ½ cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl.
- Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the berries.
- Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.
- Store leftovers in the refrigerator.
- This tart gets better with time and will be just as good on day one as day three thus making it a perfect make-ahead dessert.
- If you don’t have a tart pan, this recipe would work wonderfully as bar cookies. Bake in an 8×8 pan then slice into small square cookie bars.
Keywords: dessert, crisp, tart, blueberry, oatmeal, pie, vegan, gluten free
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Oh my wow, Rachel – this tart looks beautiful! Not in a million of years would I rell it is healthy!!
Thanks so much Consuelo! :)
Can’t wait to try it! It looks delicious! How much coconut sugar and cinnamon? I didn’t see it in the ingredients list, but only to add these in on the instructions. Did I miss it? Thanks for sharing the recipe!!!
Hi Rachelle, whoops – my mistake! I was originally going to use coconut sugar, but ended up switching it to honey instead. My mistake for not catching that, it’s all fixed now. Let me know how it goes if you try it! :)
So much crumbly goodness! This is one of those times I really wish I had magical powers that would allow me to grab a slice of this through the screen.
Can’t wait to see all the other yummies you made!
Whoa! This was totally the way to go to use up all those amazing blueberries! It looks delicious. Awesome shots!
I bake for stress relief too, so I totally understand your spree! And this blueberry tart looks perfect! I love anything with a crisp topping! Pinned!
This looks super delicious and moist. And I am surpriced and excited that there is no egg and butter on the crust.Thanks.
What a handsome tart! I love that ingredient list; I bet those flavors are heavenly together. Thank you for sharing!
I was totally dying at all of the things you made over the weekend! Loved seeing the sneak peaks on insta. This blueberry tart looks beyond amazing, and especially that crust! :)
OMG, amazing blueberry tart. One piece for me please.
Looks great can’t wait to try. What can I use instead of tapioca starch?
Cornstarch will do the trick! :)
oooo love those nuts in the dough – so good. How are blueberries so cheap for you?!! I feel like I spend so much on berries in San Francisco?!
I don’t know how they’re so cheap, but when I saw that price I had to get them! Wish you had them so cheaply as well…they definitely get expensive!
This is SO GORG girlfriend. My tastebuds wanna eat it, and then my eyeballs say NO, it’s too pretty.
My tastebuds usually win, thank goodness! Pinned!
This is beyond gorgeous! And I can never resist crumbs. Love every part of this!
This stole my heart! What a gorgeous creation!
Would the flavor of the tart change a lot if I used king Arthur gluten free flour instead of almond flour? I’ve never used almond flour before (although I’d like to try it) so I’m not sure how much it contributes to the flavor. Thank you! Making this for my yoga mamas on Sunday! :)
Hi Sarah! I’ve actually never worked with King Arthur GF Flour, so I’m not sure how it compares to almond flour. I think the recipe should still work, but the texture and flavor will probably be a little bit different. IF you try it, I’d love to hear how it turns out! :) Thanks for coming by Bakerita!
Rachel, this gorgeous tart is a thing of beauty! I adore blueberries in every way and love that you made it GF and vegan. This is the perfect way to use blueberries :)
This. is. INSANE! This is ridiculous in the best use of the word possible. Really!!! Love gluten-free desserts and to top it off, your photography is so on point! I just want to dig right in to this slice!
The presentation and photography here are perfect! Love the idea of a crisp + a tart and YAY it’s vegan!
This looks so delicious, I love the healthier crust.. I will definitely try this out!
This tart looks like something I would love to devour! Having too many blueberries is a really great problem to have :) I wonder if it would be possible to do this will all almond flour? Or would it not hold together without the oat flour, do you think?
Hi Nora! You can definitely just use all almond flour, you may just need to increase the amount by 1/4-1/2 cup. The mixture should be just holding together, not too wet or too dry. It’s pretty forgiving! Hope you enjoy it :)
I made this today & it’s fantastic! I baked it in an 8×8 pan. I added lemon zest to the blueberries & I used organic Grade B maple syrup instead of honey.
Thanks for a wonderful recipe!
Woohoo! So glad it worked out for you :) thanks for letting us know about the changes you made!
The only thing I noticed – and it may be because I subbed maple syrup & used Trader Joe’s gluten free oats, which don’t seem as thick as old fashioned oats- is that my crust mixture wasn’t crumble at all, it just mixed up into a very thick dough. It was fine & tasted great, so I’m going to make it again the same way! Even my 14 year old son, who dislikes blueberries, devoured it!
Thank you for published because I have been learn a lot of knowledge.
Awesome recipe! I’m always looking for a simple dairy free and gluten free tart recipe, and this fits the bill perfectly!
Wowwweeee, that looks beautiful!! It looks pretty healthy too ;) I would totally polish off a slice (or three) for breakfast!
Pinned!! I cannot let this recipe slide…
Thanks for sharing the fab photos! :)
Wow I love this recipe so much. I’ve already made it twice in less than a week! I added 1/2 tsp of ground ginger and ground cinnamon each to the blueberries and it was divine. My family and friends gobbled it right up. I also love how healthy this is, I don’t feel bad at all nibbling on it for breakfast the next morning. :) Thanks so much for sharing!
Sounds delicious! Thanks for your tips, Taylor – and yes, it’s the perfect breakfast treat :) so glad you like the recipe!
Loved it so much I’m making it again! Not often I make the same recipe a week later :-)
Awesome!! So glad that you love them :)
This looks great! Do you have any suggestions for a different sweetener? I don’t eat honey, and I’m hesitant to experiment on my own. Thanks!
Hi Cecilia, I like to use maple syrup instead of honey. Hope you like it!
I used agave
Hope you enjoyed the tart with agave, Elise!
I would love to make this for a picnic with the in-laws on Saturday, but I’ve never baked with Almond Flour or Coconut Oil. If I make this with AP wheat flour and butter, would I use the same amounts? I know it won’t be GF, and of course the fat is less healthy, but I don’t want to experiment now (did I mention it’s for the in-laws?). Thanks!
Hi Christine! I’ve never tried this recipe with normal AP wheat flour. The butter would definitely sub pretty easily for the coconut oil, but I can’t guarantee how it will turn out with flour. Sorry!
Just found your website thru Pinterest and I’m definitely making this blueberry tart – love blueberries and love a crumble topping. This is a great basic recipe and I can see it making many beautiful fruit tarts…Thanks!
It really is so adaptable – any fruit in there would be great! Hope you love the tart!
Just want to verify one thing…the recipe calls for 1 cup (4 oz.) of almond flour. I assume the 4 oz should be a WEIGHT measurement, right, since a cup equals 8 ounces wet / dry measurement???
Hi PJ – you are correct! 4 oz. is how much 1 cup of almond flour should weigh out to be when measured correctly. 8 oz equalling one cup is true of water, but for dry ingredients and other liquids, the weight of 1 cup can vary drastically. Hope this helps!
It does help, Rachel! I will use my handy-dandy food scale rather than my measuring cup to be 100% accurate! :)
Good luck – hope you like the crisp! :)
I’m excited to try this recipe. Was planning on making it this weekend but I couldn’t find fresh blue berries today! Would this also work with frozen blue berries? Thanks!
Hi Marie! I haven’t tried it, but I’m sure frozen berries would be just fine! Hope you like it. :)
I made it with frozen blueberries (since I didn’t have fresh) and I also used maple syrup instead of honey becuase that’s what I had on hand and it came out soooo yummy! I can’t wait to make all you other tart recipes!
Awesome Marie – I’m so glad that it turned out so well for you!! Thanks for letting us know that your changes worked.
Hi again, I made this tart a few times now – its so easy and super delicious. Just curious – the 3rd picture down from the top – what did you put on the tart? Looks like some kind of cream. Is it something vegan? Thanks!
What could you use instead of almond flour?
Hi Stephanie, any type of nut flour would work, or you could sub in another GF flour. Oat flour is another favorite of mine that would work well here. Enjoy!
Made this for my hubby the other night and it is UNBELIEVABLE!!! I will be making this over and over again since my husband went nuts over it. I LOVE that it is made with healthier ingredients but still tastes decadent and delicious. I just sent it to a friend who’s son needs to eat gluten free – I know they will love it, too! THANK YOU!!!
I’m so glad you enjoyed the recipe, Jenn! This comment is such a compliment, and I’m thrilled it turned out well for you. Thanks for commenting!
This just sounds (and looks!) perfect for an upcoming high tea! Not too much ingrediënts, not too hard to make, and delicious I think. With some of my absolute favorite ingrediënts: blueberries & oatmeal!
Pinned, of course :). Yum!
I made this for dessert as we had guests for dinner that were vegan, and my daughter is following a dairy-free diet so this tart fit in with everyone’s dietary requirements. It is delicious!!! I WILL be making this again.
So good to hear that it worked well for all the dietary restrictions and was a hit!! Thanks for commenting, Jo :)
Just made this dessert tonight :) It was so delicious!!! I served it with some almond milk ice cream and it was absolutely divine :) I will definitely be making this again, thank you!
Hi Molly. So glad you liked it! Thanks for commenting :)
Just made this yesterday, and didn’t pay attention to the “solid” qualification of the coconut oil until I was already halfway through. I immediately panicked, because although I’m from California, I’m currently living in Costa Rica…where my coconut oil is liquid. All. the. time. However, I added about 1/3 cup oats, and it seemed to balance out! I also had to substitute all-purpose flour for tapioca, because tapioca is no where to be found down here. Woohoo.
So, to any who might be living in a tropical environment where having “solid” coconut oil is pretty much impossible, there is still a way! (or you might just have the foresight to stick it in the fridge an hour or two before) :)
Thanks Rachel! It was a hit, and I can’t wait to make it again.
Hi Alyssa! I’m so glad you were able to salvage the tart. I was making a version of this today and wondered if it would make a difference if I used melted coconut oil. Might need to test that out soon! Also – I’m coming down to Costa Rica in a few weeks! Can’t wait :D
Would it be possible to make this with frozen berries, or would it be too soggy?
(fresh berry prices are astronomical for us this time of year)
Hi Melissa, I haven’t tried this recipe with frozen berries but I *think* it would work, the crust may not be as crisp though. I wouldn’t thaw the berries before using. Let me know how it turns out if you give it a try! Enjoy :)
I just made this with whole wheat flour, frozen berries, and cornstarch and it is delicious! My 4 year old and 2 year old love it too. I don’t need to be GF but I saw an extremely similar version of this made with sugar and a lot of it and wanted to find something not so sweet and this was perfect. It was a little tricky mixing the honey with the frozen berries because they cooled down the honey and made it harder to spread out but it was hardly a big deal. Thanks so much for this truly guilt free recipe!
So glad this recipe was a hit, Molly! Good to know those changes work well here, too. Thanks so much for sharing!
If I make this the day before serving it, do I need to keep it in the fridge?
Hi Annie. I would recommend keeping it in the fridge, but it isn’t necessary. It will still be good if you keep it at room temp overnight! Enjoy :)
This came out so amazingly! Although it took me a bit of work to convert the ingredient to grams, it was so worth it and I LOVED the crumbly texture paired with the beautiful summer berries. Wow, what a creation! Even my difficult to win over non-vegan family loved it and it was finished the day it was made. Off to make it again! Thank you! Jade x
So glad to hear it, Jade! Thanks so much for sharing your experience with me.
No worries! Excited to try your other vegan recipes ☺
Could I use coconut sugar instead of honey/maple syrup? If so how much should I use?
Hi Jessica. In the filling it wouldn’t be a problem and can be subbed 1:1, but in the crust, the honey/maple syrup helps hold the crust together – I’m pretty sure it would be too crumbly without that to help bind it. I would recommend sticking to the honey or maple syrup for best results.
Our guests really enjoyed this recipe! It’s a keeper.
So good to hear! Thanks for letting me know, Ann.
Thank you for this recipe! It was incredible! I served it with vanilla ice cream. It was a huge hit, some going back for seconds. I used cornstarch instead of tapioca starch, used 2 T of coconut oil & 3 T of cinnamon flavored earth balance & doubled the amount of pecans. Delicious! =)
So glad to hear that, Avonlea! Thanks for sharing your feedback and changes :)
Just about to prepare this for a 4th of July gathering and I’m going to add raspberries. What cream did you use to pour over it before serving?
Sounds delicious! The cream I used was a coconut cream sauce, unfortunately, it was so long ago that I don’t have the recipe! Coconut whipped cream would be similar and delicious, though :)
Yes I bought a condensed coconut milk to pour on top and it was delicious!
Mmm that’s a delicious choice!! So glad you enjoyed it, Melissa.
Hi! I love this recipe, mine is in the oven as I type! . Did you use oats or oat flour?? Wondering because your crust looks more ground and mine you definitely see the oats. I had to make a little extra crust I could barely cover the 8×8. (Another reason I’m wondering about flour?) . I also didn’t have quite as many blue berries so I used half fresh and half frozen. I added lemon zest to the berries and cinnamon to the crust!! Can’t wait for it to be done!
Thanks for the great gf recipe!!
Very approachable, clean and smelling delicious so far!!!!
Hi Kelly, I did use oats, as specified in the recipe! Hope you enjoy it – your changes sound delicious! :)
Hi. Just saw this recipe on pinterest and wondering if I could replace the almond flour with coconut flour and add extra oats, instead of nuts for the crisp topping? Thanks.
Hi Donnette. Unfortunately, coconut flour is it’s own beast and doesn’t substitute well for other flours because it’s so highly absorbent. I’d recommend sticking with almond flour or another nut flour here. As for the nuts, you can just leave them out – no need to substitute with extra oats. Hope this helps!
This is unbelievably delicious! And easy! My new favorite dessert that I plan to make on a regular basis. I threw in some chopped mango because I had one that needed to be used. And I didn’t have almond flour so I finished a tiny bit of oat flour I had, plus some chickpea flour, some teff flour, and some spelt flour, so I think this recipe is pretty forgiving. :)
I used a little less maple syrup in the crust than it called for and it was still plenty sweet enough for me. Will try reducing even more next time but don’t want to lose the wonderful consistency. And you are correct about it possibly being even better after sitting a couple days. I just finished the leftovers and they were divine! Thanks for the fabulous recipe!
So happy to hear it turned out so well, Charlie – it’s definitely an adaptable recipe! It makes me smile to hear about your recipe success. The mango sounds like a fabulous addition!
Do you make your own almond flour? It’s just ground up almonds right? I have a vitamix
Hi Lacey – I don’t make my own because I find it more consistent to purchase it, but you can! Just be sure not to over process it in the Vitamix or it will turn into almond butter.
What is the tapioca strach roll here?
Hi Nurit, it helps the blueberries thicken instead of getting too runny. You could probably do without it, but the blueberries might bleed a bit.
Have been making this for about two years now- it’s so ridiculously good. Just made one yesterday which is near gone. My next one I’ll be making with cherries though I can only find frozen ones. So I will thaw them and see how that turns out. Thank you for a really superb recipe!
I’m so glad you’re a fan of this recipe, Patty! A cherry version sounds absolutely delicious. Thanks so much for sharing :)
this looks amazing- question though. can you use frozen blueberries?
Hi Joanne – yes that should be fine! The filling may just be a bit more jammy/liquid-y because of the extra water from the frozen blueberries.
I read that rinsing and drying frozen berries will get pretty good results- I don’t want to wait until fresh are available to make this- it looks so good we need to make now!!
Made a double batch of this as a bar cookie in a 9×13 pan using strawberries and rhubarb instead of blueberries. Nice and sweet-tart. My coconut oil was not completely solid, so my ‘dough’ was sticky and would not spread in as thin a layer on the bottom of the pan as I wanted. So, I ended up with only a little left to put on top. I extended it by mixing in an extra half cup of oats and some chopped walnuts (because that’s what I had), and it worked out fine. It is not really a cookie consistency, as it is pretty fragile and crumbly, but it tastes wonderful.
Thanks so much for your feedback, C! So glad it worked out, and that you enjoyed it.
This looks phenomenal! Love the ingredients list too; def need to give this one a try!
Thanks so much Alex!
Its like blueberry pie and crisp in one delicious form! I’m all about the blueberries rn!
Thanks for the love Bethany!
I am in love with just how gorgeous the tart looks. Wait till I sink my sweet tooth into this when I try this myself at home! Who would believe that this is healthy!
Thank you for sharing!
Thank you so very much Ushmana! I hope you’ll give it a try :)
This is outrageously good! Will definitely make it again.
Hello! I want to try this recipe but I was wondering if I can replace the almond flour? what do you suggest?
Hi Trini, almond flour really is the best choice here. Another nut flour would also work, or possibly oat flour. I’ve only tried as written though!
I’ve done half a cup almond flour and half a cup oat flour, and it’s turned out great for me!
I’m a big fan of tarts. Fresh fruit with the tart is the perfect combination. I definitely want to add this to my list of recipes to try. Thank you!
I hope you love it, Megan – thanks!
FYI honey isn’t vegan: https://www.vegansociety.com/go-vegan/honey-industry
Hi Laney, I know, that’s why there is a note at the bottom stating to use maple syrup to keep it vegan!
Oh I made this. It’s simply delish. Not too sweet and basically an amazing adult dessert. Picked our own blueberries, used maple syrup (cause we are in Canada ) and I ground the oats down to a flour so it wouldn’t make my six year old think it was “healthy”… we all loved it. Thanks. This will be a new staple in my home. Invent some more gluten free dairy free yummies please.
So thrilled it was a hit! Thanks so much for your feedback, Liskula. There are lots of other GF/DF desserts on my site if you take a look!
Honey is a vegan preference, it’s quite healthy
And beneficial to humans. I use local raw honey.
I enjoy honey too! It’s fine to use in place of maple syrup in this recipe.
i love this recipe
My crust was not enough for a 9″ pan so I put it in 3 mini tarts. I won’t review it since I used a different filling and then burned them. The crust came together so easily, with so few ingredients, and baked into a nice crust. The coconut oil did ooze out and so I’m glad I baked them on a sheet pan. This was a quicker version of a blueberry bakewell tart I usually make but didn’t want the time investment today. Thanks for a tasty recipe and love that you used weight measurements as well. I’ll try again following recipe (probably with frozen berries as berry season is done) and check out your other recipes since I’m a newbe. Again, thanks!
Hi April, thanks for the feedback (though I’m sorry your other filling burned!). I’m glad you loved the crust and hope you find many other recipes you love!
I tired this recipe for my partner’s birthday and it was a great success.
I added cooked apple with vanilla and coconut sugar at the bottom. It was so yummy.
Thanks for this recipe.
Sounds fabulous, Mel! Thanks for the feedback.
I made this for a couples game night! It was extremely delicious and everyone loved it! We topped it with the coconut redi whip; vanilla ice cream would be so good too! Definitely saving this recipe and will make again! Thanks!
Woohoo, so glad it was a hit Aaryn! Thanks for the feedback.
Do you think this freezes well? There are only two people in my house so it’s hard to make big desserts!
Hi Anna, it will definitely freeze well as long as you wrap tightly in an airtight container so it doesn’t get freezer burn :)
So good!!! I will for sure be making this a lot! Easy too!
So glad you’re loving it!!
I just made this recipe. It found it super easy, I had to change a few things. I did not have a lot of Blueberries, but plenty of Strawberries, so in short. Strawberry Blueberry Crisp Tart in muffin cups. It made 18 total muffin tarts. I did put a little cinnamon in the Strawberry Blueberry mixture. I baked for 30 min, instead of 40. Cautious.
I am awaiting the final product but it smells divine.
Thank you for the recipe
Sounds fabulous, Maddie!! I hope you love them :)
This looks so good! Do you use this crust for other recipes?
Hi Suzanne – you absolutely can!
Thanks for sharing! Does it keep long?
Yes, it keeps well for up to five days in the fridge, or months if well-wrapped in the freezer.
Can I make this with a different type of oil?
I would recommend a solid fat, so something like butter, shortening, or vegan butter would be best if you wanted to replace it!
Made your tart with mixed berries and it turned out great!!! Thank you for this recipe. I was wondering if I can replace the berries with peaches preserves in light syrup?
So glad you loved it! That should work, just drain the peaches so they’re not too wet :)