Category
Desserts
Cuisine
French
Author:
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
Classically this French tart is served with just a dusting of icing sugar but it's divine served with a dollop of lightly sweetened whipped cream.
Ingredients
- 1 cup whole milk (3.5%)
- ½ cup heavy cream (35%)
- 3 eggs
- 1/3 cup sugar
- ½ cup flour
- ½ cup blanched ground almonds
- 1 tbsp vanilla extract
- ¼ tsp almond extract
- 2 tbsp melted butter
- 1/8 tsp salt
- 2 cups whole berries such as blueberries, raspberries, blackberries or cherries
- 2 tbsp sugar
- 1 tbsp melted butter to grease the tart dish
- 1/3 cup icing sugar, for dusting
Directions
- Preheat oven to 375°F. Grease an 8” or 9” tart pan or pie plate with 1 tbsp melted butter (do not use a springform pan).
- In blender jar, add the whole milk, cream, eggs, 1/3 cup sugar, flour and ground almonds, vanilla and almond extracts, 2 tbsp melted butter and salt. Blend on medium-high speed for 45 seconds. Turn off the blender and let the batter rest about 5 minutes. This will allow the gluten to rest and remove some of the air bubbles.
- Pour 1/3 of the batter into the prepared tart pan. Bake 5 minutes. Remove and spread evenly with the berries; sprinkle evenly with 2 tbsp sugar. Pour over the remaining batter over the berries; bake for about 45 minutes. Tart is cooked when the centre is puffed and slightly brown.
- Remove and let cool 20 minutes before cutting. Top will deflate slightly as the tart cools. Cut into wedges and dust each wedge with some icing sugar before serving.