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Mixed Berry Almond Tart

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


For the pie dough:

  • 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
  • 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.


Recipe filling adapted from Food Network