Berry Breakfast Tarts

Berry season — it is one of the best times of the year — when Mother Nature turns the land we disturb (where wild berries often grow best, like roadsides and clear-cuts) into berry heaven for all.

I’ve backtracked on trail runs, battled thorns and frantically out-picked bears to bring berries home safe, so this recipe was inspired by a desire to highlight their beauty and flavor in full glory. Like a pedestal just for berries. Simple, yet oh so pretty!

In the photos here, salmonberries are the feature. They are little tarter and seedier than raspberries, but they are the first and only ripe berry in early June in the Pacific Northwest, where I called home for some time. But any berry will do!

Berry Breakfast Tarts

For the oats n’ honey tartlet crust…

1 ¼ cups oats (quick or rolled), ground into a flour

¼ cup quick oats

¼ cup chilled coconut oil

2 tablespoons honey

½ teaspoon cinnamon

salt to taste

ice water as needed to bind the dough

Grind oats into flour, mix in quick oats, salt, cinnamon. Cut in coconut oil until you have a mealy dough. Mix in honey and as much water as needed to form a dough ball that stays together. Divide dough into 6 pieces for individual tartlets. Roll each dough ball out into a thin pancake and press into greased muffin tins to form the tartlet cup. Poke holes in the bottom and sides with a fork. Bake at 350F for 10 min – keep an eye on them, they go fast!

When cooled, fill with…
Greek yogurt mixed with maple syrup (or honey) and vanilla to taste and fresh berries to top it off!