Berry-almond tart

The original recipe describes this tart as rustic, but I’m not so sure. It may look simple and rough-hewn, but the almond meal layer at the bottom gives this recipe a decidedly elegant, sophisticated flavor.

Rustic image courtesy Instagram


1 package store bought frozen pie crust

1/4 cup almond meal

1/4 cup whole-wheat flour

1/4 cup plus 2 tablespoons sugar

3 cups mixed berries (I used blueberries and strawberries)

1 teaspoon lemon juice

1 tablespoon water

1 tablespoon apricot jam

1 tsp coarse sugar, like Demerara/turbinado


– Thaw the crust by leaving it in the fridge overnight or out on the counter for an hour.

–  Pre-heat the oven to 425 degrees.

– In a small, heavy (metal or ceramic) pan, dry roast the almond meal and the whole wheat flour on low-medium heat, stirring frequently. Remove from heat when you can smell the roasted flour, about 5-8 minutes. Stir in 1/4 cup sugar.

– Roll out the pie crust to a 12-13 inch circle. Place the crust on a parchment lined baking sheet.

– Spread the almond meal mixture on the crust, leaving a clean two-inch wide edge.

– Toss the berries with the remaining sugar and lemon juice.

– Spread the berries on top of the almond layer, and fold the crust over the berries.

– Sprinkle the crust with the coarse sugar.

– Bake at 425 degrees for 15 minutes, then turn the temperature down to 350 degrees and bake for another 30-40 minutes, until the crust is golden-brown.

– Remove the tart from the oven and cool for 30 minutes.

– Melt the jam and water together in a small nonstick pan. Brush this glaze on the tart before serving.




Eat it with whipped cream or icecream or as is. Take it to work or share some with your neighbor. You won’t regret this one.


About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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8 Responses to Berry-almond tart

  1. phantomxii says:

    Ooh, almond meal…sounds like a wonderful touch. Okay, we’re making this one. Seriously. I mean it.

  2. oh my that looks SO flipping GOOD!!!!

  3. How was the flavor of the blueberries and strawberries combined? I like a tart tart. 😀

    Seriously, I made a tart from cherries my father brought home last summer, and to my surprise, it was quite good if a bit on the sour side. Then I tried making one out of some blackberries we picked in the fall, and the berries were so juicy they flooded the crust and made a mess in the little countertop oven I’ve been using. I don’t know what could have been done about that—juicy berries are desirable, but apparently, not in a tart.

    • purplesque says:

      It was really good, HG- I’m not sure how tart it would have been without the lemon juice. I’m a complete sucker for blueberries, anyway.

      A cherry tart sounds wonderful. The almond meal-flour layer in this one absorbs a lot of the berry juices without the tart overflowing or the crust getting too soggy. I’ve seen recipes that add cornstarch to the fruit to thicken the juices, but I don’t like that idea. I’d rather just leave the tart in the oven once its cooked, with the oven shut off. The residual heat helps the natural pectin do its magic and turn the juices into gel.

  4. jaklumen says:

    Ah, a freeform tart! Just showed this to Cimmy, and she said it looked like one that America’s Test Kitchen (Christopher Kimball et al) made. I will tell you, though, that she has no patience for frozen/preprepared pie crusts anymore and prefers to make her crusts from scratch.

    Note on Demerara/turbinado: I’ve seen it marketed as “raw cane sugar” lately, and of course, that’s what it is: cane sugar that is not as refined. We have some but have not used it much, especially because it’s more expensive, even when we get it from our bulk foods section.

    I’m not sure where we would find almond meal… maybe we’d have to make it ourselves. Now, we have to toast it? I guess we’ll have to see about doing that at my parent’s house, as gas burners really do a much better job, or maybe use the Tulsi in the summer…

    • purplesque says:

      A made-from-scratch pie crust would be even better!

      The original recipe just calls for powdering dry roasted almonds and mixing them with whole wheat flour; I used almond meal because I had some lying around. I also really like the flavor of roasted whole wheat flour.

      You’re right about the cane sugar- I buy a little and use it mostly for sprinkling over things. It retains its texture, looks nicer, and is sweeter than beet sugar.

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