Almond Blackberry Torte
Blackberry season is upon us and I love seeing these black beauties in every corner market. I love the slightly tart taste of blackberries and adore them especially combined with other berries. The sight is simply gorgeous. Seriously, few fruit arrangements look as pretty as a medley of blackberries, raspberries, blueberries and strawberries. A perfect topping for any dessert. A splash of color. A ration of health.
Almond tortes/crustless tarts are a more nutritious alternative to cake, easy to make and very versatile. They are unleavened and bake quickly. They are an almond heaven for almond lovers.
Gluten-Free Almond Blackberry Tart Recipe
8 servings
1 cup blackberries
1 ½ cups almond meal
1 tablespoon coconut flour or 2 tablespoons millet flour (or 2 tablespoons all-purpose flour)
¼ teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup honey or agave syrup
3 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch springform tart pan or individual tartlet pans with cooking spray.
In a large bowl, combine the almond meal with coconut or millet flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract. Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.
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Sonia (Nasi Lemak Lover) — 07/12/2010 @ 1:46 pm
home baking with fresh fruits always the best, healthy and comfort!
Umm Mymoonah — 07/12/2010 @ 2:34 pm
That looks so lovely, never heard of this coconut flour before.
Jennifurla — 07/12/2010 @ 3:02 pm
I agree love all the berries all around me in the market these days, this looks so so good
The Diva on a Diet — 07/12/2010 @ 3:45 pm
Such gorgeous photos! I adore fresh blackberries … and in a tart such as this, they're spectacular. Yum!
El — 07/12/2010 @ 5:07 pm
The photos are beautiful and the dessert looks scrumptious!
Bridgett — 07/12/2010 @ 5:46 pm
This is perfect since all my blackberries are nearly ready to be picked. I will be giving your recipe a try!
Sinful Southern Sweets — 07/12/2010 @ 5:59 pm
Wow! Loving the looks of this!
Mademoiselle Poirot — 07/12/2010 @ 6:37 pm
Mmmm, I love almonds and I love berries, so together it must be heaven, what a great idea. I love your photos, especially the first one with the fork, really great. I hope you have a lovely week, Bisous & Love from London x
Hélène (Cannes) — 07/12/2010 @ 9:38 pm
This tart is just fabulous !
Hélène
Bryan — 07/12/2010 @ 11:23 pm
Wow, beautiful! these look and sound so good. I just love the fruit/berries that you can get this time of year.
Cinnamon-Girl — 07/13/2010 @ 1:37 am
Such a scrumptious way to use up these gorgeous berries! Berry season is one of my favorite times of the year!
Carolyn Jung — 07/13/2010 @ 3:30 am
Coconut flour? Oooh, that's a new ingredient to me. I'll have to keep an eye out for that, as it sounds like a fun new baking ingredient to play around with.
Jennifer@womanvfood — 07/13/2010 @ 4:14 am
Those look delicious, what a great recipe!
Esme — 07/13/2010 @ 5:48 am
Is almond meal the same as ground almonds-why coconut or millet flour?
thanks
Joanne — 07/13/2010 @ 12:27 pm
These are absolutely the cutest things! The perfect way to celebrate berry season!
Cool Lassi(e) — 07/13/2010 @ 3:27 pm
They look fabulous! Love the way you have used the summer bounty- berries!
Samantha @ The Savvy Soybean — 07/14/2010 @ 3:27 pm
This looks absolutely gorgeous!! I've never used/ heard of coconut flour! Gotta look for that next time I go shopping.
Nisrine Merzouki — 07/14/2010 @ 8:03 pm
Esme, yes it is the same. It´s just easier to buy it than to have to blanch, peel and grind almonds. I am doing quite a bit of gluten-free baking but you can use all-purpose or another flour for this recipe.
Claire — 11/15/2011 @ 7:33 am
Would you recommend these to be served warm or cooled down first? And if best served warm, can the batter mix be made in advance and left for an hour or two, until I’m ready to cook them, or is it best cooked straight away? Thanks.