Ye Olde Berry Tart

Do you have a child who is as obsessed with berries as mine? Then this is a perfect dessert idea! Keep in mind though that it takes a while to make, like about a little over an hour. I would definitely start making this during a bake day! (A day given to just making sweets and having fun with your kids in the kitchen!)

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.


Ingredients
Crust

• 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

Filling & glaze

• 1/4 cup slivered almonds, (1 ounce)
• 1/4 cup whole-wheat flour, (regular or pastry flour)
• 1/4 cup plus 3 tablespoons sugar, or Splenda Granular
• 4 cups mixed berries, such as blackberries, raspberries and blueberries
• 2 teaspoons lemon juice
• 1 tablespoon water
• 2 tablespoons raspberry, blueberry or blackberry jam

Directions
To prepare crust:

1. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
2. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
3. Add oil and stir with a fork to blend.
4. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
5. 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.)
6. Turn the dough out onto a lightly floured surface and knead several times.
7. Form the dough into a ball, then flatten into a disk.
8. Wrap in plastic wrap and refrigerate for at least 1 hour.
9. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.

To prepare filling & assemble tart:

1. Spread almonds in a small baking pan.
2. Bake until light golden and fragrant, about 5 minutes. Let cool.
3. 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.

To Put it all together!:

1. Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick.
2. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
3. Spread the almond mixture over the pastry, leaving a 2-inch border all around.
4. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
5. Fold the border up and over the filling, pleating as necessary.
6. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim.
7. Sprinkle with the remaining 1 teaspoon sugar.
8. 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.
9. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
10. Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.