This recipe might sound a bit complicated, but it truly isn’t! Preparation time is about 3 hours and this tart serves 12.
For the crust:
- 3/4 cup Whole-wheat pastry flour
- 3/4 cup All-purpose flour
- 2 tbsp Sugar, plus 1 tsp for sprinkling
- 1/4 tsp Salt
- 4 tbsp Cold butter
- 1 tbsp Canola oil
- 1/4 cup Ice water
- 1 large Egg, separated
- 1 tsp Lemon juice
Filling and glaze:
- 1/4 cup Almonds, slivered
- 1/4 cup Whole-wheat flour
- 1/4 cup plus 3 tbsp Sugar
- 4 cups Mixed berries
- 2 tsp Lemon juice
- 1 tbsp Water
- 2 tbsp Raspberry, blueberry or blackberry jam
- In a mixing bowl, mix the flour, sugar and salt together.
- Cut the butter into small cubes and rub into flour mixture, until the mixture has a crumb-like consistency.
- Add the oil and mix with a fork to blend.
- In a measuring cup, mix the water, egg yolk and lemon juice.
- Mix the liquid mixture into the flour mixture using a fork. If the dough seems a bit too dry, add some more water.
- Place the dough onto a floured surface and kneed until fully combined.
- Flatten the dough, cling wrap and place in the fridge for about 1 hour.
- Preheat the oven to 220 degrees Celcius.
- Line a baking pan with baking paper and coat with Spray & Cook.
- Bake the almonds in the oven for about 5 minutes until light brown. Set aside to cool.
- In a blender, add the flour, sugar and toasted almonds and blend until all the almonds are fine.
- On a floured surface, roll out your dough into a rough 30 cm circle. The dough should not be thicker than 6 mm.
- Roll the dough back onto the rolling pin and brush off any excess flour, transfer dough to prepared baking pan.
- Spread the almond mixture over the pastry leaving a 5 cm border all around.
- In a mixing bowl, toss the berries with the sugar and lemon juice, spoon over the almond mixture.
- Fold the border up and over the filling, pleating where necessary.
- Gently whisk together the egg white and water and brush over the tart rim.
- Sprinkle with a bit of sugar.
- Bake the tart for about 15 minutes then reduce the temperature to 180 degrees Celsius and bake for a further 30-40 minutes, until the pastry is nice and golden brown.
- Remove tart from oven and place on a cooling rack.
- Before serving, heat the jam in a small sauce pan and brush mixture over the berries. Cut tart into wedges, serve and enjoy!
Source: The EatingWell Diabetes Cookbook (2005)