California Giant Mixed Berry and Almond Tart

Cooking.With.Coryanne's picture

Apr. 16, 2013

With spring upon us we are able to swap our tart and pie ingredients of heavy orchard fruits with juicy berries, allowing the first signs of a fresh spring kitchen to peak through in our baking. I love making tarts, they are the culinary equivalent of a grilled cheese sandwich- simple to make and enjoyed by all. Opting for a rustic tart allows you to be imperfect and still be fabulous at the same time. Im using California Giant berries because I love their commitment to taste and quality. Blending each berry adds its own unique flavor that cant be duplicated with any other fruits or sweeteners.


For the filling
Mixed berries 2 Cup (32 tbs)
Sugar 1/4 Cup (4 tbs)
Ground almonds 1/4 Cup (4 tbs)
Lemon juice 2 Teaspoon
Corn starch 1/2 Teaspoon
Salt 1 Pinch
Egg white 1 , lightly beaten
Raw sugar 1 Tablespoon
For the short crust pastry
Plain flour 400 Gram
Butter 200 Gram
Cold water 100 Milliliter



1. Preheat the oven to 350 degrees F.

2. In a medium bowl, combine the berries, crushed almonds, sugar, lemon juice, corn starch, almonds and salt and fold together until they are mixed together.

3. Uncover the short crust pastry and roll out to a circle shape.


4. Place the pastry on a baking sheet covered in parchment paper and gently place the berry blend atop of the pastry taking care to leave a 2-inch border around the mixture.

5. Spin and fold up the edges of the dough over the berries, and then lightly brush the pastry with the egg whites.

6.Sprinkle with sugar before baking it for 45 minutes or until golden brown.


7. Serve and enjoy.

Recipe Summary

Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 559Calories from Fat 252

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 55 mg2.29%

Total Carbohydrates 71 g23.7%

Dietary Fiber 3 g12%

Sugars 14 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet