Almond Blackberry Tart
Indulge in the rustic elegance of this Almond Blackberry Tart, a dessert that combines buttery homemade pastry, nutty almond filling, and the sweet-tart burst of fresh blackberries. Crafted with a flaky shortcrust pastry made from scratch, this tart is filled with a rich, creamy almond mixture that bakes to perfection. Topped with vibrant blackberries and optional slivered almonds for added crunch, this dessert is as stunning as it is delicious. For an extra touch of sophistication, a light apricot glaze adds a irresistible shine and subtle sweetness. Perfect for dinner parties or a weekend treat, this tart is easy to prepare and serves eight, making it a charming dessert centerpiece. Keywords: almond tart recipe, blackberry dessert, homemade tart crust, fresh fruit tart, almond filling.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Ice water
- 100 grams Almond flour
- 75 grams Powdered sugar
- 100 grams Unsalted butter (softened)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 200 grams Fresh blackberries
- 30 grams Slivered almonds (optional, for topping)
- 2 tablespoons Apricot jam (optional, for glaze)
- 1 teaspoon Water (optional, for glaze)
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, diced unsalted butter and use your fingers or a pastry cutter to incorporate until the mixture resembles coarse crumbs.
Add the egg yolk and ice water to the flour mixture, stirring until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the almond filling. In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the egg, almond flour, and vanilla extract to the creamed butter and sugar mixture. Mix until smooth and set aside.
After the dough has chilled, roll it out on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the pan, trimming any excess from the edges.
Spread the almond filling evenly over the tart shell.
Arrange the fresh blackberries on top of the almond filling, pressing them slightly into the filling to secure them.
Optionally, sprinkle slivered almonds on top for added crunch.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the almond filling has set.
If desired, prepare a glaze by warming the apricot jam and water in a small saucepan over low heat. Brush the glaze over the tart while still warm for a shiny finish.
Allow the tart to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 155.9 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1619 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
