Blackberry Almond Tarte
Why You’ll Love This Blackberry Almond Tart
This blackberry almond tart is a beautiful spring or summer dessert. Plump blackberries bake into a light almond frangipane filling, while sliced almonds and a buttery crust add delicate flavor and texture.
The filling is a sweet, buttery almond pastry cream called frangipane. Almond paste deepens the almond flavor, while sliced almonds and fresh blackberries finish the tart. A simple pie crust holds everything together.
Normally, I make my own pie crust, but I used store-bought dough this time to create a quicker, simpler dessert. 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 surprisingly quickly. Once baked and rested, it can be served at room temperature. The finished tart is elegant yet approachable—a beautiful way to enjoy almonds and blackberries.
How to Make a Blackberry Almond Tart
Preheat the oven to 350°F.
In a large mixing bowl, use an electric hand mixer to whip the butter on high for 2–3 minutes, until it is fluffy and lighter in color.
Add the eggs one at a time, mixing for about 1 minute after each addition.
Tip! The mixture may look separated, but don’t worry—it will come together after the almond flour is added.
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.
Use your fingers to crumble the almond paste into pea-sized pieces, then add it to the bowl.
Add the almond extract and salt.
Combine all the ingredients until they are well mixed.
The frangipane should now be creamy and smooth, with small pieces of almond paste throughout.
Lightly flour your work surface, then roll out the pie crust and smooth it with a rolling pin, thinning it slightly.
Tip! The purpose of doing this is to smooth out the dough and thin it out slightly.
Coat the 9-inch tart pan with nonstick cooking spray. This is the exact pan I use for this recipe. I also own and recommend this helpful multi-size tart pan set, which includes an 11-inch pan, a 9-inch pan, and six mini pans.
Gently place the pie crust over the tart pan.
Use your fingers to press the dough into the bottom and each ridge of the pan.
Tip! Make sure all air bubbles are out and the crust is tightly pressed into the pan.
Trim and discard the excess dough.
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.
Spread the frangipane evenly over the pie crust, smoothing the top into a flat, even layer.
Start arranging the blackberries all around the circumference of the pan. Work from the outside to the inside.
Tip! Place one blackberry in the center as a reference, then arrange the remaining berries from the outside toward the middle.
Once the blackberries are arranged in a circular pattern, sprinkle the sliced almonds evenly over the tart.
Sprinkle the granulated sugar evenly over the tart.
Bake the blackberry almond tart for 42 minutes.
Tip! If your oven heats unevenly, rotate the tart halfway through baking so it browns evenly.
Once the tarte is baked, remove it from the oven and allow it to cool to room temperature.
Tip! Let the tart cool completely before slicing. If served hot, the filling may break and the slices will not look as clean.
The plump, juicy berries bake beautifully into the frangipane—it is truly a gorgeous sight! This tart looks fancy, tastes fancy, and is easy to make. Enjoy!
More Almond Dessert Recipes
If you love almond desserts, try my Almond Pear Bars, Apple Tarte Tatin, or Honey Butter Bars.
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Blackberry Almond Tarte
Equipment
- 1 Large mixing bowl the exact bowl set I use and recommend; any large bowl will work
- 1 Electric hand mixer the exact hand mixer I use
- 1 9-inch tart pan the exact tart pan I use for this recipe
- 1 Rolling Pin
Ingredients
- 2 sticks unsalted butter at room temperature
- 3 large eggs at room temperature
- 1 1/2 cups confectioners’ sugar
- 2 cups almond flour
- 4 oz almond paste
- 1 teaspoon almond extract
- 1 pinch salt
- 1 disk pie crust store-bought
- 1/4 cup sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour for flouring the work surface
- 2 pints blackberries about 40–45 berries
- nonstick cooking spray as needed
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, use an electric hand mixer to whip the butter on high for 2–3 minutes, until it is fluffy and lighter in color.
- Add the eggs one at a time, mixing for about 1 minute after each addition. The mixture may look separated; do not worry, it will come together.
- Add the confectioners’ sugar and mix until fully combined.
- Add the almond flour and mix well. The mixture should now look creamier and no longer separated.
- Use your fingers to crumble the almond paste into pea-sized pieces, then add it to the bowl.
- Add the almond extract and salt.
- Mix until all the ingredients are well combined. The frangipane should be creamy and smooth, with small pieces of almond paste throughout.
- Lightly flour your work surface, then roll out the pie crust and smooth it with a rolling pin, thinning it slightly.
- Coat a 9-inch tart pan with nonstick cooking spray.
- Roll the pie crust onto the tart pan. Use your fingers to press the dough firmly into the bottom and each ridge of the pan, removing any air bubbles.
- Trim and discard the excess dough.
- Spread the frangipane evenly over the pie crust, smoothing the top into a flat, even layer.
- Arrange the blackberries in circles, working from the outside toward the center.
- Sprinkle the sliced almonds evenly over the tart.
- Sprinkle the granulated sugar evenly over the top.
- Bake for 42 minutes. If your oven heats unevenly, rotate the tart halfway through the baking time.
- Remove the tart from the oven and let it cool completely to room temperature before slicing.
- Enjoy!
As Kendrick says “the blacker the berry the sweeter the juice.” Man does that ring true for this recipe!!