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.
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.