A simple, fuss-free dessert that showcases juicy fresh berries. This recipe features a "lightened up" gluten free crust, that uses oats and minimal oil. In fact, you can probably get away with eating this tart for breakfast.
Mix dough: Add the oats and salt to a food processor. Process until oats are the consistency of a fine flour. Add the butter and pulse until the butter is pea-sized. Add 3 tablespoons of the cold water and pulse until the dough sticks together when pinched between your fingers (add small increments of the remaining 1 tablespoon water, if needed).
Roll dough: Transfer the dough onto a piece of parchment paper. Roll the dough into a ball, then pat the dough down to lightly flatten it, and lay a second piece of parchment on top. Roll the dough into a circle, ¼-inch thick (about 8-inches in diameter). Remove the top layer of parchment paper.
Add berries: Generously pile the berries into the center of the dough, leaving a 2-inch border around the edges for folding. Fold the edges of dough over itself to keep the berries tucked inside.
Bake: Slide the tart and the bottom piece of parchment paper onto a baking sheet. To prevent the berries from getting dried out during the baking process, cover the exposed berry center with a small piece of tinfoil (avoid covering the crust). Bake for 30 minutes, then uncover the berries, drizzle them with the honey, and bake until the crust is lightly browned and the berries are soft, 15 to 20 minutes. Garnish with extra honey (to taste), slice, and serve with vanilla ice cream (if using).