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!

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Red and Blackberry Tart

bakingwithnessa

The blend of baked berries into a creamy almond pie will delight all your guests at the table.

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Prep Time 15 minutes mins

Bake / Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Afternoon Tea, Dessert, Snack

Cuisine French

Servings 8

Equipment

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Round (M) Flexipan®

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Baking Sheet (M)

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Colander Scoop

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Rectangular Roul Pat®

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Beechwood Rolling Pin

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Cake Server Knife

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Mixing Bowl

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Whisk

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Spatula

Ingredients

 

1x2x3x

• ▢ 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!

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Nutrition

Serving: 8g | Calories: 335kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 193mg | Potassium: 236mg | Fiber: 9g | Sugar: 17g | Vitamin A: 397IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 3mg

Keyword Almonds, Amandine Tart, Blackberry, Blackberry Tart, Raspberry, Tart

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/red-blackberry-tart/

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