Rustic Berry Tart

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• 3/4 cup whole wheat pastry flour (see ingredient note)
• 3/4 cup all-purpose flour
• 2 tablespoons sugar, plus 1 teaspoon for sprinkling
• 1/4 teaspoon salt
• 4 tablespoons cold butter (1/2 stick)
• 1 tablespoon canola oil
• 1/4 cup ice water, plus more as needed
• 1 large egg, separated (see tip, save the white to glaze the pastry)
• 1 teaspoon lemon juice or 1 teaspoon white vinegar
• 1/4 cup slivered almonds (1 ounce)
• 1/4 cup whole wheat flour (regular or pastry flour)
• 1/4 cup plus 3 tablespoons sugar or 1/4 cup splenda granular
• 4 cups mixed berries, such as blackberries, raspberries and blueberries
• 2 teaspoons lemon juice
• 1 tablespoon water
• 2 tablespoons jam (raspberry, blueberry or blackberry jam)

Recipe

• 1 to prepare crust:.
• 2 whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
• 3 cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
• 4 add oil and stir with a fork to blend.
• 5 mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
• 6 add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (add a little water if the dough seems too dry.)
• 7 turn the dough out a lightly floured surface and knead several times.
• 8 form the dough into a ball, then flatten into a disk.
• 9 wrap in plastic wrap and refrigerate for at least 1 hour.
• 10 preheat oven to 425°f line a baking sheet with parchment paper or foil and coat with cooking spray.
• 11 to prepare filling and assemble tart:.
• 12 spread almonds in a small baking pan. bake until light golden and fragrant, about 5 minutes. let cool.
• 13 combine whole-wheat flour, 1/4 cup sugar (or splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
• 14 roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
• 15 spread the almond mixture over the pastry, leaving a 2-inch border all around.
• 16 toss berries with the remaining 3 tablespoons sugar (or splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
• 17 fold the border up and over the filling, pleating as necessary.
• 18 blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. sprinkle with the remaining 1 teaspoon sugar.
• 19 bake the tart for 15 minutes at 425°f.
• 20 reduce oven temperature to 350°f and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
• 21 leaving the tart on the parchment (or foil), carefully slide it a wire rack. let cool.
• 22 shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
• 23 cut the tart into wedges and serve.
• 24 make ahead tip: prepare crust through step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
• 25 ingredient note: whole-wheat pastry flour is milled from soft wheat. it contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. available in large supermarkets and in natural-foods stores. store in the freezer.
• 26 tip: to separate eggs safely: use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.