Wild Berry Tart with Almond Crust
A sweet and tart celebration of Alaska's wild berries, featuring a flaky almond crust and a hint of honey. This alaskan-inspired desserts ready in about 55 minutes layers Almond flour, Coarse sugar, beaten Egg white into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Almond flour
- 1/2 cup Coarse sugar
- 1, beaten Egg white
- 1.5 cups Wild blueberries
- 1 cup, hulled Wild strawberries
- 2 tbsp Honey
- 1 tbsp Lemon juice
- 1 tbsp, melted Butter
Instructions
- Step 1: Preheat oven to 375°F (190°C). Mix 1 cup almond flour, 1/2 cup coarse sugar, and 1 beaten egg white in a bowl. Press into a 9-inch tart pan to form a crust, then bake for 10 minutes until golden.
- Step 2: In a separate bowl, combine 1.5 cups wild blueberries, 1 cup hulled strawberries, 2 tbsp honey, and 1 tbsp lemon juice. Toss until evenly coated.
- Step 3: Spread the berry mixture over the warm crust, then drizzle with 1 tbsp melted butter. Bake for 15 minutes until the berries are bubbly and slightly caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Berry Tart with Almond Crust take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Wild Berry Tart with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Wild Berry Tart with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild Berry Tart with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wild Berry Tart with Almond Crust?
Alaskan desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
