This Summer Berry Almond Tart recipe made with a frangipane pie filling will melt your heart. Natural ingredients and summer berries bring a natural sweetness to this almond tart that's both healthy and delicious at the same time.
Like the taste of almonds? Try my recipe for Italian Almond Brittle, Crescent Cookies with Almond Meringue Topping, my Nutella Cookies, or my almond Butter Recipe.
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This almond tart recipe can be made at anytime of the year. You don't need to use fresh berries, you can use frozen if that's all that you have. In fact, with frozen, you will probably get more of a variety of berries in one package and that's what I prefer to use.
This recipe was inspired by my love for almonds and frangipane filling. What better way to incorporate almonds, frangipane and berries than by putting them all together into a dessert.
My mother always had a sweet tooth, she made traditional cookies and desserts like Calabrese Chinulille, Savoiardi Ladyfinger Biscuits and Calabrese Scalille that were passed on from Italian generation to generation.
Why You'll Love this Recipe
- easy to make
- versatile that you can use any type of fruit whether it's berries, peaches or pears
- great taste
- kid friendly
- gluten free makes it a great option for special diets
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Ingredients
This recipe for almond tart calls for simple and natural ingredients.
- Almonds
- Almond Flour
- Maple Syrup
- Shortening
- Egg
- Corn Starch
- Almond Extract
- Fruit of your choice
- Salt
See recipe card for quantities.
Instructions
Preheat oven to 350°F, grease a tart pan or pie dish with oil.
Mix almond flour and starch together, then add all the other crust ingredients together
Press into the tart pan, creating a fluted edge with a spoon or spatula (¼ inch high). Bake for 10 minutes
Combine all the filling ingredients together, except the fruit, and mix well.
Pour filling into baked tart crust and spread filling to edge of crust being careful not to spread over the edges.
Arrange fruit on top.
Bake for about 30 minutes.
Remove once done and serve when warm or cool completely.
Storage: Store this Summer Berry Almond Tart in the refrigerator covered with plastic wrap.
You can also freeze for later use. When you are ready to consume, remove from freezer and thaw in fridge for 24 hours. Tastes great warmed up!
Top Tips
If you are making your own almond flour make sure that you do not over grind the almonds as it will turn into almond butter.
Check on the almond tart as it cooks to prevent scorching. Once the middle is set and golden, remove it from the oven.
Substitutions and Variations
You can make this dessert free from added sugar or use any other type of fruit or eliminate the fruit all together. Here are some ideas:
- Fruit -you can substitute any type of fruit for this recipe, like apples or peaches. But you will need to slice them very thin and you may need to cook the almond tart for longer.
- No Fruit - skip the fruit and arrange slivered almonds on top once you have removed the tart from the oven. You can also place them on the tart at the end of the cooking cycle, but take care not to add them too early otherwise they will burn and it won't look nice.
- Maple Syrup - eliminate the maple syrup if you don't want any added sugar or substitute it with stevia or honey.
- Crust - use raw almonds for a consistency similar to a buttery pie crust.
Is there something you would like to add that I didn't mention? Go for it!
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Answers to Commonly Asked Questions
You can use either raw almonds or roasted almonds depending on the taste. Raw almonds will yield a texture similar to a pie crust while roasted almonds will yield a texture similar to graham cracker crumbs.
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Recipe Details
Summer Berry Almond Tart Recipe
https://easyhomemaderecipes.caIngredients
Crust
- 2 ¼ cup almond flour
- ¼ cup corn starch
- ⅓ cup egg white
- 1 tbsp maple syrup or honey
- 3 tbsp shortening you can use ghee or butter as a substitute
- Pinch salt
Filling
- ¼ cup butter coconut oil or ghee
- ¼ cup maple syrup or honey, optional
- 1 ½ cup almond flour
- 2 eggs
- ¼ tsp almond extract
- 1 cup berries frozen preferred, or fresh
Instructions
Crust
- Preheat oven to 350°F, grease a tart pan or pie dish with oil.
- Mix almond flour and starch together, then add all the other crust ingredients together and press into the tart pan, creating a fluted edge with a spoon or spatula (¼ inch high).
- Bake for 10 minutes
Filling
- Combine all the filling ingredients together, except the fruit, and mix well until you have a smooth consistency. Use your hands or a mini food processor.
- Pour filling into baked tart crust and spread filling to edge of crust being careful not to spread over the edges.
- Arrange fruit on top.
- Bake for about 30 minutes or until the center doesn't jiggle any more. Filling will burn easily so keep an eye on it as you approach 20 minutes. Test doneness by placing a toothpick in centre of the dough. If it comes out clean, your good to go.
- Remove once done and let cool.
Notes
Top Tips
If you are making your own almond flour make sure that you do not over grind the almonds as it will turn into almond butter. Check on the almond tart as it cooks to prevent scorching. Once the middle is set and golden, remove it from the oven.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Steph says
I made this healthy dessert for my family TWICE and they love it! It's sweet and tarte all at the same time. It's the perfect dessert to complete a savory dinner.
Melissa A Young says
Made this recipe for my weekly market as a once off sweet treat.
Sold out. Crazy. Everyone was raving about it!
Will definitely make again so I can eat it! Lol