Strawberry, Blueberry Almond Tart

Recipe by Rita1652
READY IN: 28mins




  • Preheat the oven to 350°F 2. Spray a 10" removable bottom tart pan with a non-stick cooking spray.
  • In a mixing bowl, whip the egg yolks and 1 tablespoon of water on high speed until thick and lemon colored, about 5 minutes. Fold the almond flour and thyme into the yolks.
  • In a clean bowl, whip the egg whites and sugar until medium peaks form, about 2 to 3 minutes. Add a large tablespoon of the whites into the egg yolk mixture to loosen it and fold the remaining egg whites into the mixture and mix until just combined.
  • Pour the batter into the prepared tart pan. Bake until the edges are golden brown, about 5 to 8 minutes.
  • Cool for 15 minutes. Remove from the pan and place on a rack to cool.
  • Melt marmalade in microwave until it is runny and brush the top of the tart with half of it.
  • Lay the strawberries on the glaze in a circle starting from the outside inches Ending with a mound in the middle of the tart.
  • Fill gaps with blueberries.
  • Glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze. Sprinkle with almonds. Garnish with thyme sprig.