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CPA: Certified Pastry Aficionado

Mixed Berry Almond Tart

dessert· Holiday Favorites· pie· Summertime Favorites· Valentine's Day
May 17, 2021

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Mixed Berry Almond Tart – A baked tart made from buttery pie crust, frangipane almond filling and berries sprinkled throughout

picture of mixed berry almond tart dusted with powdered sugar shot at an angle from the front

Get ready for yet another Great British Baking Show inspired treat! For today’s inspiration, I decided to try out frangipane for the first time. Frangipane is an almond filling used in tarts and other baked treats. I had never heard of it until I watched a few episodes of GBBS. It’s super popular in European desserts but not widely known in the US. But as a lover of all things almond, I just had to try it.

And I am so happy I did! It’s super easy to make, but yields such impressive results that everyone will think you slaved away making it. For this frangipane, I decided to bake it into a tart shell and top with mixed berries. Those beautiful red and blue berries not only taste incredible this time of year, but also have a patriotic look that’s perfect for the summer holidays.

Without further ado, here is my Mixed Berry Almond Tart!

overhead shot of mixed berry almond tart with powdered sugar dusted on top
slice of mixed berry almond tart sitting on a white plate
photo of mixed berry almond tart with a few slices removed

How is this tart made

This tart is assembled just like any other tart – first by making the shell and then by making the filling and baking in the shell. For the shell, I used my classic pie crust recipe. It’s the easiest recipe for pie crust that yields the best results EVERY time. I highly recommend using a food processor to make pie crust to make the process even easier (and quicker!).

One the dough is made, it’s chilled to relax it again before we roll it out.

Blind baking the crust

Once the dough it chilled, it’s rolled out and then gently placed into the tart pan. The crust is then blind-baked to give it a head start on the baking process. This ensures it is fully cooked once the filled tart has finished baking.

Making the frangipane

The frangipane is made by blending almond flour, sugar, butter, and eggs together to make a batter. Almond extract is also added to enhance the almond flavor. Finally, it’s finished off with some all-purpose flour to slightly thicken it up.

Baking the tart

Once the shell has baked for 20 minutes, it’s filled with the frangipane and berries and then baked for another 40 minutes until it turns golden brown on top.

slice of mixed berry almond tart sitting on a white plate with a metal spoon with a few bites removed

Tips & Tricks

  1. The pie crust has to be super cold in order for it to get super crispy. Therefore, do not skip out on refrigerating it before rolling it out.
  2. Don’t pass on bling baking the crust. It’s super important because it jump starts the crust and ensures it will finish baking with the filled tart.
  3. This recipe was designed for using a 9-inch tart pan. Any larger will yield a thin tart and any thinner will make it super thick.
Print Recipe

Mixed Berry Almond Tart

Prep Time20 mins
Cook Time1 hr
Resting Time2 hrs
Servings: 1 9-inch tart

Ingredients

For the pie dough:
  • 1½ cups all-purpose flour
  • ½ tablespoon granulated sugar
  • ½ teaspoon salt
  • ¾ sticks unsalted butter cold
  • 1/6 cup vegetable shortening cold
  • ¼ cup cold water
For the filling:
  • 4 ounces almond flour
  • ½ cup granulated sugar
  • 4 tablespoons butter unsalted, softened
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 1½ cup various fresh mixed berries (6 ounces)
  • 2 tablespoons sliced almonds
  • powdered sugar for sprinkling

Instructions

For the tart shell:
  • Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
  • Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball and then form into a disc. Cover disk in plastic wrap. Refrigerate until cold, at least 2 hours.
  • Remove disc of dough from the refrigerator and let it sit on the counter for 10 minutes to soften up. Preheat oven to 375 degrees.
  • Once dough is ready, roll it out into a disk using a rolling pin. The dough should be 10½ to 11 inches in diameter. Gently fold rolled dough in half and place onto 9-inch tart dish. Unfold the dough so that it is covering the dish completely. Let the dough lay into the dish so that it is not stretched or pulled. Using a rolling pin, push dough into the edges of the tart dish to neatly break off the excess dough.
  • Place a sheet of parchment paper over the tart shell and fill with one layer of pie weights or dry beans. Place onto baking sheet and then into preheated oven and bake until shell is dry, about 20 minutes. Remove from oven and reduce temperature to 350 degrees.
Assemble the filling:
  • Add almond flour, sugar, butter, almond extract and salt to a food processor and blend until paste forms. While processor is going, drop in one egg into batter at a time until blended. Add flour and pulse just until combined.
  • Once pie shell is done baking, add in almond filling and spread into one layer. Sprinkle in the berries evenly over the filling. Top with a sprinkle of sliced almonds. Bake until the top is puffed and golden brown, about 35 to 40 minutes. Remove from oven and let cook for 10 minutes before serving. Dust with powdered sugar before serving.

Notes

Recipe filling adapted from Food Network

Pin for later:

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11 Comments

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Comments

  1. Jere Cassidy says

    May 21, 2021 at 12:33 pm

    Nothing better than a fruit tart. I love frangipane it just adds a delicate almond flavor.

    Reply
  2. Michelle says

    May 18, 2021 at 10:31 pm

    Gorgeous and perfect for berry season! I love it with the almonds!

    Reply
  3. Fatima at Motherhood Through My Eyes says

    May 18, 2021 at 2:31 pm

    I recently started added almonds to my dishes. I’ve used it in cereal and snacks. Didn’t think to throw it into desserts as well.

    Reply
  4. Angela says

    May 18, 2021 at 11:08 am

    What a beautiful dessert. Had to try it and so glad that I did! I made it for my mom’s birthday. Delicious!

    Reply
  5. Elizabeth says

    May 18, 2021 at 10:43 am

    This is an absolute work of art, this! So pretty, and perfect with an afternoon cuppa too! Love it!

    Reply
  6. Biana says

    May 18, 2021 at 10:40 am

    Yum! Mixed berries and almonds are the perfect summer combination!

    Reply
  7. Caylie says

    May 18, 2021 at 10:14 am

    Yum!! This tart looks absolutely delicious. i can’t wait to make it!

    Reply
  8. Jen @ JENRON DESIGNS says

    May 18, 2021 at 9:52 am

    Yum this looks delicious for a a dessert or even a brunch! I am a huge almond fan and love it in anything so this would be great for me!

    Reply
  9. Rosemary says

    May 18, 2021 at 9:36 am

    Wow, this looks divine. Like you, I’m a fan of all things almond. I’ve never made frangipane and didn’t realize it was that easy. I have to make this. Thanks for this delightful recipe.

    Reply
  10. Julie says

    May 18, 2021 at 7:51 am

    I love this berry tart! What a yummy recipe for summer. I love that it uses a mixture of berries. So much flavor there.

    Reply
  11. Patricia @ Grab a Plate says

    May 17, 2021 at 10:26 pm

    Oh, this looks lovely! I’ve been enjoying the berries that are making they way to the stores, and I would love to try this recipe. So nice

    Reply

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