Rustic Berry Tart - 10 Servings

The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries.

• 1 serving: Calories 200; Carbohydrates 31g; Cholesterol 28mg; Dietary Fiber 4g; Fat 7g (Monounsaturated Fat 2g, Saturated Fat 3g); Sodium 55mg

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 4 tablespoons cold butter
• 1 tablespoon canola oil
• 1/4 cup ice water
• 1 large egg
• 1 teaspoon lemon juice
• 1/4 cup slivered almonds
• 1/4 cup whole-wheat flour
• 1/4 cup plus 3 tablespoons sugar
• 4 cups mixed berries
• 2 teaspoons lemon juice
• 1 tablespoon water
• 2 tablespoons raspberry, blueberry or blackberry jam

• To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.
• To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
• Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
• Bake the tart for 15 minutes. Reduce oven temperature to 350° and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
• Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.