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Healthy berry tart with a gluten-free almond crust (almost vegan too).
Preheat the oven to 350ºF.
To make the crust, place the almonds in a food processor and pulse until the almonds are finely ground. Place the ground almonds in a small bowl and stir in the melted butter, sugar, and salt. Stir until the almonds have completely soaked up the butter. The mixture will resemble a graham cracker crust. Press the mixture tightly into the bottom and sides of a tart pan.
Place the tart pan on a clean baking sheet. Carefully cover with the tart pan with foil and place in the oven to bake for 20 minutes. Remove the foil and allow the crust to bake until it turns dark brown, about 10 more minutes. When finished baking, remove the tart pan from the oven and allow for the crust to completely cool before filling. To speed up the process, you can cool the crust in the freezer or refrigerator.
Once the crust is completely cool, spread a layer of the jam inside the crust. Scatter the blueberries and raspberries on top of the jam. At this point you can either remove the tart from the pan immediately, or leave it in and remove it right before slicing. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!