Friday, April 13, 2012

Berry Tart with Almond Crust {Gluten-Free & Almost Vegan}



There are infinite amount of gluten free recipes out there.  But many of them involve different types of gluten free flours or starches, such as rice flour, coconut flour, or a combination of many different types.  Most of these flours are pretty pricey, and I don’t often have them on hand.  And when I need to quickly whip up a gluten free dessert, I don’t always have the time to run the door.  Well when this happens, I now know what I’m going to do – make a tart with an easy almond crust!

This almond crust only requires 3 ingredients – almonds, butter, and sugar (and I add in a pinch of salt but of course that doesn’t count).  It’s really just like making a graham cracker crust, but instead you use almonds that you’ve finely ground. 

After fully baking the crust and then letting it cool, I filled it with a simple blackberry jam and then topped it with fresh raspberries and blueberries.  A simple, quick, and easy tart!


And bonus is that not only is this recipe naturally gluten free, it’s almost vegan too.  All you need to do is replace the butter with either margarine or oil.  PLUS this recipe is quite healthy too!






Berry Tart with Almond Crust {Gluten-Free and Almost Vegan}
For Printable Recipe, Click here!

Makes: 1 Tart

Gluten-Free Almond Crust
2 cups Almonds (Whole, Slivered, or Sliced)
4 tablespoons Unsalted Butter, Melted
2 tablespoons Sugar
Pinch Salt

Berry Filling
¼ cup Blackberry Jam or Preserves, Store-bought or homemade
½ cup Fresh Blueberries
¼ cup Fresh Raspberries

Preheat the oven to 350 degrees F. 

To make the crust, place the almonds in a food processor and pulse until the almonds are finely ground.  Place the ground almonds in a small bowl and stir in the melted butter, sugar, and salt.  Stir until the almonds have completely soaked up the butter.  The mixture will resemble a graham cracker crust.  Press the mixture tightly into the bottom and sides of a tart pan. 

Place the tart pan on a clean baking sheet.  Carefully cover with the tart pan with foil and place in the oven to bake for 20 minutes.  Remove the foil and allow the crust to bake until it turns dark brown, about 10 more minutes.  When finished baking, remove the tart pan from the oven and allow for the crust to completely cool before filling.  To speed up the process, you can cool the crust in the freezer or refrigerator.

Once the crust is completely cool, spread a layer of the jam inside the crust.  Scatter the blueberries and raspberries on top of the jam.  At this point you can either remove the tart from the pan immediately, or leave it in and remove it right before slicing.   Enjoy!

14 comments:

  1. i love this! we both have tart/pie on our mind today :) i almost made mine into a tart but i couldn't find a tart pan haha, yours looks amazing and so delicious! i love that it's got so much FRUIT on it

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  2. Gorgeous!! I want to spend my weekend eating this!

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  3. Looks delish!  And I love the almost-vegan-ness  ;)

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  4. What a great idea! Beautiful too.

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  5. It  looks really great! So, now I'm waiting for blueberry season :)

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  6. This is so amazing.  I love fresh berries, and it's so colorful. Sounds delicious! 

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  7. Berries and almonds sound so delicious!

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  8. Oh wow this looks good!



    http://goo.gl/gZ0tM

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  9. This is truly gorgeous. I am in awe.

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  10. This is gorgeous! So colorful! I must make a tart soon.

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  11. Ooh! What a gorgeous tart Krissy! Love the almond crust. Surely going to try it soon. 

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  12.  We do!  And yours looks delicious!

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  13. Mmm! Just made this and it came out great! So easy! Didn't see raspberries and blueberries at the store so I improvised and used strawberries and blackberries instead--but it was still delicious! Thanks for the post :)

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  14. THANK YOU!!!   I have been searching for a crust that is gluten free but not filled with blood sugar spiking ingredients such as tapioca starch, potato starch, etc.!!!!!!  

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