Red & Blackberry Tart
Autumn is here! And sadly most Seasonal berries are gone from the shelves at the Market.
Hence, I had to put a little bit of colors in my tart. What else then some raspberries and blackberries to start this new season baked into a creamy almond tart.
You will love making this tart recipe at home, as it is a wonderful way to empty your pantry without throwing anything away.
Lauren’s amandine is my favorite one to make as she replaces butter with heavy whipping cream which makes it lighter than the original recipe.
Bon Appétit!
Red and Blackberry Tart
The blend of baked berries into a creamy almond pie will delight all your guests at the table.
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 1 pt Raspberries
- 1 pt Blackberries
- 2 eggs
- 3 oz (85 g) sugar
- 3.5 oz (100 g) almond flour
- 3.5 fl oz (100 g) heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat over at 400F/200C.
- Roll the shortcrust pastry on the Roul'Pat®, shape it to the Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator.
- Wash your raspberries & blackberries under cold water and let them dry in the colander.
- In a mixing bowl, whisk eggs and sugar together. Add the almond flour, heavy whipping cream and vanilla extract, until smooth.
- Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork.
- Place the berries on the pastry, and using a spatula, gently pour over your batter.
- Bake for 30 minutes at 400F/200C. (Every oven heats differently, monitor your tart from 20min).
- Once your tart is out of the oven, let it completely cool down before unmolding. Then, Serve and Enjoy!
Video
Nutrition
Nutrition Facts
Red and Blackberry Tart
Amount Per Serving (8 g)
Calories 335
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 59mg20%
Sodium 193mg8%
Potassium 236mg7%
Carbohydrates 45g15%
Fiber 9g38%
Sugar 17g19%
Protein 8g16%
Vitamin A 397IU8%
Vitamin C 28mg34%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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