Blackberry Tart with Toasted Almonds

• Vegetarian

• Produce

  • 5 cups Blackberries, fresh
  • 1 tbsp Lemon, zest

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 1/16 cup White sugar

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Bread & Baked Goods

  • 9 inch Crust, Tart

• Dairy

  • 1 tbsp Butter

Found on juliasalbum.com

Ingredients

• Tart crust (9 inch)
• 5 cups fresh blackberries (not frozen)
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon butter, cold, chopped thinly
• 1 or 2 tablespoons white sugar
• 1/2 cup toasted slivered almonds

Directions

• Preheat oven to 400 Fahrenheit.
• Prebake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to detailed instructions here. Let the tart shell cool slightly.
• In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest.
• Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too.
• Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes at 350 F until filling starts to bubble.
• Take the tart out of the oven, let it cool for about 30 minutes, and top with toasted slivered almonds.