Rustic Berry Tart

"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."
photo by MomLuvs6 photo by MomLuvs6
photo by MomLuvs6
photo by MomLuvs6 photo by MomLuvs6
Ready In:
2hrs 30mins
1 tart





  • Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
  • Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
  • Add oil and stir with a fork to blend.
  • Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
  • 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.)
  • Turn the dough out onto a lightly floured surface and knead several times.
  • Form the dough into a ball, then flatten into a disk.
  • Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.

  • Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
  • 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.
  • 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.
  • Spread the almond mixture over the pastry, leaving a 2-inch border all around.
  • Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
  • Fold the border up and over the filling, pleating as necessary.
  • 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.
  • Bake the tart for 15 minutes at 425°F.
  • Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
  • Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
  • Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
  • Cut the tart into wedges and serve.
  • 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.
  • 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.
  • 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.

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  1. 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
  2. This was really good. I used raspberries, blackberries and blueberries. I will make it again. Thanks for posting;



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