Nothing helps summer linger on a bit longer than a fresh berry almond tart (or, well, a wicked sunburn). While I am ecstatic fall is making an appearance (it’s my favorite season), there are aspects of summer I will miss…like picking fresh berries at the farms here in western New York.
It wasn’t until my thirties that I experienced picking my own food regularly at an actual farm. Sounds strange, I know, but growing up mostly in Miami/Fort Lauderdale where agriculture was a bit different, and near Queens, NY, farms weren’t in close proximity. Everything I needed magically appeared at Whole Foods or Publix.
Boy, was I missing out!
Today, I can’t imagine living far away from working farms. I get super excited when I feel good enough that my husband and I can visit one. We often spend an hour or so picking perfect, beautiful berries. The only problem with picking my own fruit is I usually pick way more than I know what to do with. And so, a lot of tarts and fruit bars are concocted in my kitchen. Thankfully my husband, who we call Lovebug around here, loves to eat.
For this recipe, I played around with different berries and made a thick crust with almonds ( Terrasoul almonds are one of my favorites, and they are sproutable too!). I had strawberries and blueberries in the house when I made this tart (and a few blackberries), but you can really choose any berries you want. Strawberries and raspberries, blueberries and blackberries, or even just focus on one berry.
Also, as you will read in my Coconut Date Energy Bites recipe, I add collagen powder to many recipes that are fruit heavy in order to crank up the protein content. There are collagen powders made from beef, chicken and marine life on the market. Obviously don’t add this if you will be serving the tart to people following special diets (meat and fish free). I typically add Further Collagen or Great Lakes collagen powder. Both have fine texture that disintegrate immediately and do not change the consistency of the recipe.
I enjoyed how this tart came out and hope you will too! The top layer is soft and silky and the crust had a nice crunchy texture. My only suggestion with this tart is to eat or serve it within a day or two of preparing. Don’t get me wrong, it still tasted great on day three and four, but I noticed the berry layer was starting to get very watery.
Get creative with the design on top. I added more fresh berries and edible lavender. The rosebuds on the side were only added for plating as these were not edible.
Depending on whether or not you add collagen protein to your masterpiece, this is a beautiful gluten free/grain-free dessert to offer your family or guests.
I can’t wait to see your final designs. Be sure to send me a picture!