Rustic Berry Tart Recipe

Looking for an easy Rustic Berry Tart recipe? Learn how to make Rustic Berry Tart using healthy ingredients.


Submitted by w2116296

Makes 12 servings



Recipe from Eatingwell.com "The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries."

Recipe Ingredients for Rustic Berry Tart

3/4 cup whole-wheat pastry flour (see Ingredient note)
3/4 cup all-purpose flour
2 tablespoons sugar, plus 1 teaspoon for sprinkling
1/4 teaspoon salt
4 tablespoons cold butter (1/2 stick), cut into small pieces
1 tablespoon canola oil
1/4 cup ice water, plus more as needed
1 large egg, separated (see Tip; save the white to glaze the pastry)
1 teaspoon lemon juice or white vinegar
1/4 cup slivered almonds (1 ounce)
1/4 cup whole-wheat flour (regular or pastry flour)
1/2 c. sugar or Splenda Granular
1 3/10 cups blackberries
1 3/10 cups raspberries
1 3/10 cups blueberries
2 teaspoons lemon juice
1 tablespoon water
2 tablespoons raspberry jelly or blueberry or blackberry jam

Recipe Directions for Rustic Berry Tart

  1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

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

  3. 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 (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.

  4. 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 (or Splenda) 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 reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.

  5. 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.

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

Categories

Dessert

Nutrition Facts
Serving Size 96.2g
Amount Per Serving
Calories
201
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
84mg
3%
Potassium
102mg
3%
Total Carbohydrates
32.5g
11%
Dietary Fiber
2.8g
11%
Sugars
15.1g
Protein
3.3g
Vitamin A 4% Vitamin C 15%
Calcium 2% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sodium
  •   Bad points
  • High in sugar
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