Blackberry Almond Tarte

This is a beautiful spring/summer dessert. When the blackberries are plump and juicy and the weather is warm outside, this dessert is light in texture and full of delicate almond flavors.

Check this out: a sweet buttery almond pasty cream called frangipane that I mixed with marzipan to enhance the almond flavors even more. It is then topped with sliced almonds and fresh juicy blackberries. All this over a simple pie crust that holds it all together.

Normally I make my own pie crust but in an effort to make a quicker, simpler dessert I used store bought this time. The weather is gorgeous outside, and I want to take advantage of it, not be inside longer than I have to! If you feel up for it here is my recipe for the perfect pie crust.

This dessert comes together quickly and honestly quite quickly. Once it’s baked and rested it can be enjoyed at room temperature. This tarte is elegant and effortlessly sophisticated, it truly is a beautiful thing to enjoy the flavors of almonds and blackberries.

This is how I made this Blackberry and Almond Tarte:

Preheat the oven to 350º.

In a large mixing bowl whip the butter for 2-3 minutes on high until it has lightened in color.

Add the eggs one at a time and mix well in-between each egg, about 1 minute per egg.

Tip! The mixture will appear “broken” or separated but don’t worry, it will come together.

Add the confectioners sugar and mix until fully combined.

Add the almond flour and mix well. At this point, the mixture is creamier and no longer separated.

Using your fingers, crumble up the marzipan into little crumbs, about pea size will do.

Add the almond extract and add a pinch of salt.

Combine all the ingredients until they are well mixed.

The texture now is creamy and smooth with little specs of the marzipan all throughout.

Roll out the pie crust pastry and smooth it a bit with a rolling pin.

Tip! The purpose of doing this is to smooth out the dough and thin it out slightly.

Spray the tarte pan with a little bit of nonstick cooking spray.

Roll the pie crust on to the tarte pan.

Using your fingers, press the dough into each ridge of the pan as well as the bottom of the pan.

Tip! Make sure all air bubbles are out and the crust is tightly pressed into the pan.

Remove all excess dough and discard the extras.

Tip! I use the rolling pin to do this by rolling the pin right on top of the overhang of the pie crust. The rolling pin presses on the edge of the pan and cuts the excess dough.

Now that the pie crust is in place, pour the frangipane mixture in it and smooth it so it is evenly distributed. Try to smooth it so it’s as flat and evenly as possible.

Start arranging the blackberries all around the circumference of the pan. Work from the outside to the inside.

Tip! I like to place a single blackberry in the middle for reference and the work from the outside in.

Once the blackberries are evenly placed in a circular pattern, sprinkle the sliced almonds throughout the tarte.

Sprinkle the granulated sugar evenly all throughout the tarte.

Bake the Blackberry Almond Tarte for 42 minutes.

Tip! If your oven tends to bake unevenly, turn the tarte halfway through the cooking time so that it bakes evenly and gets golden evenly.

Once the tarte is baked, remove it from the oven and allow it to cool to room temperature.

Tip! If served hot, the tarte will most likely brake a bit and the slices will not come out as smooth or clean as if it’s let to rest. So definitely I’m encouraging you to let it rest.

The plump juicy berries cook so deliciously into the frangipane is truly a beautiful site! This tarte is the best summer dessert. Looks fancy, tastes fancy and it is easy to make! Enjoy!