Berry and Candied Lemon Tart
[Vegan, Gluten-Free]

To Make the Candied Lemons:

1. Combine the water and sugar in a small to medium saucepan and place over low heat. Stir until sugar is dissolved, then add your lemon slices. Bring mixture to a low boil and boil, uncovered, for 8-10 minutes until the outer rind on each slice starts to look translucent. Remove pan from heat and use a fork to place lemon slices on a plate to dry. Save the leftover water for lemonade or smoothies.

To Make the Crust:

1. Preheat oven to 325°F and grease a 10 or 12-inch tart pan with oil. Combine the salt, vanilla, coconut oil, and maple syrup in a mixing bowl and stir until combined. Add oats and oat flour and mix until evenly coated then press the mixture into prepared pan and use your palms to pack it down and shape on the sides.
2. Bake for 10-12 minutes, until the edges are just starting to turn golden brown, then remove and cool.

To Make the Filling:

1. Heat oil in a medium saucepan over high heat and add berries. Stir for 3-4 minutes until they start to soften, then pour in 2 cups of water, lemon juice and zest, maple syrup, salt, and cinnamon. Bring to a boil and boil uncovered while stirring for 8-10 minutes, until berries are very soft. Whisk the cornstarch and water together in a small dish and add to berries. Reduce heat to low and simmer, still stirring, until thin.
2. You can leave the filling as it is or, depending on what berries you use, you may prefer to purée it until smooth in a blender or food processor.
3. Pour the filling into the crust and top with candied lemons and fresh berries. You can serve immediately while it's hot or cover and place in refrigerator for about an hour to serve chilled.