Ring Bros. Marketplace - Rustic Berry Tart

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Recipes

Rustic Berry Tart
Yield: 1 tart

1X Pie Dough
1/4 cup Slivered Almonds (1 ounce)
1/4 cup flour
1/4 cup plus 3 Tbsp. Sugar
4 cups Mixed Berries, such as Blackberries, Raspberries and Blueberries
2 tsp. Lemon Juice
1 Tbsp. Water
2 Tbsp. Raspberry Jam
1 Egg White

Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.

To prepare filling & assemble tart:
Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar and the toasted almonds in a food processor or blender; process until the almonds are ground.

Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.

Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.

Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.

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