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.
Blackberry, Browned Butter, and Almond Tart Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.