Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) whole-wheat pastry flour

  2. 3/4 cup(s) all-purpose flour

  3. 2 tablespoon(s) sugar

  4. 1/4 teaspoon(s) salt

  5. 4 tablespoon(s) cold butter

  6. 1 tablespoon(s) canola oil

  7. 1/4 cup(s) ice water

  8. 1 large egg

  9. 1 teaspoon(s) lemon juice

  10. 25 cube(s) slivered almonds

  11. 1/4 cup(s) whole-wheat flour

  12. 1/4 cup(s) sugar

  13. 3 tablespoon(s) sugar

  14. 4 cup(s) mixed berries

  15. 2 teaspoon(s) lemon juice

  16. 1 tablespoon(s) water

  17. 2 tablespoon(s) raspberry, blueberry, or blackberry jam

Instructions Jump to Ingredients ↑

  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 and 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.


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