Mixed Berry Almond Tart – A baked tart made from buttery pie crust, frangipane almond filling and berries sprinkled throughout
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!
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.
Tips & Tricks
- 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.
- 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.
- 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.
Mixed Berry Almond Tart
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
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.