Photo: Helen Norman; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairns
Active Time
25 Mins
Total Time
1 Hour 50 Mins
Yield
Serves 12 

This elegant dessert by the chefs at Tennessee's award-winning Blackberry Farm is made in a tart pan, but unlike most tarts, it doesn't have a crust. The flavor and texture is more like a dense butter cake. Almond flour (look for it in your supermarket's gluten-free aisle) gives it a moist texture and heavenly aroma and brown butter adds nutty richness. Like a cookie on the outside, and a cake on the inside—with pockets of juicy blackberries. Powdered sugar is dusted on top for a beautiful presentation. Ripe, sweet, in-season blackberries make a huge difference in this cake. If great blackberries aren't available, try blueberries or raspberries. It'll still be just as tasty, trust us—fresh berries are just imperative.

How to Make It

Step 1

Preheat oven to 325°F. Grease and flour a 12-inch round tart pan with removable bottom; place tart pan on a rimmed baking sheet lined with parchment paper. Melt butter in a saucepan over medium-high, and cook, stirring often, until butter releases a nutty aroma and milk solids are golden brown, about 8 minutes. Immediately transfer butter to a bowl; cool slightly, about 10 minutes.

Step 2

Beat egg whites with a heavy-duty electric stand mixer on medium speed until frothy, about 30 seconds. Gradually add powdered sugar; beat until light and fluffy. Gradually add almond flour and 1 cup of the all-purpose flour; beat on medium-low speed until incorporated. Add vanilla bean paste and browned butter; beat on medium-low speed until incorporated. Spread batter in prepared pan. Toss blackberries with remaining 1 tablespoon all-purpose flour, and sprinkle over batter.

Step 3

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 42 to 45 minutes. Cool in pan on a wire rack 15 minutes. Remove sides of pan, and cool 30 more minutes. Dust with powdered sugar before serving.