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Cloudberry Almond Tart with Rosemary
Prep: 40 minutes (plus chilling time)
Cook: 45 minutes
Servings: 8
A Rustic Charm
Step into a Nordic forest with this beautiful and aromatic tart. The nutty sweetness of the almond filling provides a perfect bed for the bright cloudberries, while a hint of rosemary adds an unexpected and delightful layer of complexity. It's a rustic yet elegant dessert that's perfect with a cup of coffee on a crisp afternoon.
Materials
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1-2 tablespoons ice water
- For the Filling:
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely chopped fresh rosemary
- 1 cup cloudberries (fresh or frozen)
- Sliced almonds, for topping
Preparation
- To make the pastry, pulse the flour, butter, and powdered sugar in a food processor until it resembles coarse crumbs. Add the egg yolk and pulse again. Add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork. Chill for another 20 minutes.
- Preheat oven to 190°C (375°F). Line the tart shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, until lightly golden. Set aside to cool slightly.
- For the frangipane filling, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time.
- Fold in the almond flour, vanilla extract, and chopped rosemary until just combined.
- Spread the frangipane evenly into the partially baked tart shell. Gently press the cloudberries into the top of the frangipane. Sprinkle with sliced almonds.
Cooking
- Reduce the oven temperature to 175°C (350°F).
- Bake the tart for 35-45 minutes, or until the frangipane is golden brown, puffed, and a skewer inserted into the center comes out clean.
- Let the tart cool completely in the pan on a wire rack before removing the outer ring.
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