Total Time
2hrs 30mins
Prep 1 hr 30 mins
Cook 1 hr

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005). The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries. Exchanges: 2 other carbohydrate, 1 fat (2 Carbohydrate Serving). NOTE: Prep time includes 1 hour refrigeration time.

Ingredients Nutrition


  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 onto 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.
  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 onto 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.
Most Helpful

This was a good tasting berry tart, had a little tang from the lemon juice, not overly sweet. Used raspberries, blackberries and blueberries, also raspberry jam for the glaze. Thank You. Made for ZWT8

MomLuvs6 July 31, 2012

This was really good. I used raspberries, blackberries and blueberries. I will make it again. Thanks for posting;

Pesto lover July 29, 2012