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 almond heaven for almond lovers.
Gluten-Free Almond Blackberry Tart Recipe
- 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 a 9-inch springform tart pan or individual tartlet pans with cooking spray.
In a large bowl, combine the almond meal with miller or coconut 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.