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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 8 |
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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:
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) |
Directions:
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 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.
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 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.
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