This recipe might sound a bit complicated, but it truly isn’t! Preparation time is about 3 hours and this tart serves 12.

Ingredients:

For the crust:

• 3/4 cup Whole-wheat pastry flour
• 3/4 cup All-purpose flour
• 2 tbsp Sugar, plus 1 tsp for sprinkling
• 1/4 tsp Salt
• 4 tbsp Cold butter
• 1 tbsp Canola oil
• 1/4 cup Ice water
• 1 large Egg, separated
• 1 tsp Lemon juice

Filling and glaze:

• 1/4 cup Almonds, slivered
• 1/4 cup Whole-wheat flour
• 1/4 cup plus 3 tbsp Sugar
• 4 cups Mixed berries
• 2 tsp Lemon juice
• 1 tbsp Water
• 2 tbsp Raspberry, blueberry or blackberry jam

Method:

Crust:

1. In a mixing bowl, mix the flour, sugar and salt together.
2. Cut the butter into small cubes and rub into flour mixture, until the mixture has a crumb-like consistency.
3. Add the oil and mix with a fork to blend.
4. In a measuring cup, mix the water, egg yolk and lemon juice.
5. Mix the liquid mixture into the flour mixture using a fork. If the dough seems a bit too dry, add some more water.
6. Place the dough onto a floured surface and kneed until fully combined.
7. Flatten the dough, cling wrap and place in the fridge for about 1 hour.
8. Preheat the oven to 220 degrees Celcius.
9. Line a baking pan with baking paper and coat with Spray & Cook.

Filling:

1. Bake the almonds in the oven for about 5 minutes until light brown. Set aside to cool.
2. In a blender, add the flour, sugar and toasted almonds and blend until all the almonds are fine.
3. On a floured surface, roll out your dough into a rough 30 cm circle. The dough should not be thicker than 6 mm.
4. Roll the dough back onto the rolling pin and brush off any excess flour, transfer dough to prepared baking pan.
5. Spread the almond mixture over the pastry leaving a 5 cm border all around.
6. In a mixing bowl, toss the berries with the sugar and lemon juice, spoon over the almond mixture.
7. Fold the border up and over the filling, pleating where necessary.
8. Gently whisk together the egg white and water and brush over the tart rim.
9. Sprinkle with a bit of sugar.
10. Bake the tart for about 15 minutes then reduce the temperature to 180 degrees Celsius and bake for a further 30-40 minutes, until the pastry is nice and golden brown.
11. Remove tart from oven and place on a cooling rack.
12. Before serving, heat the jam in a small sauce pan and brush mixture over the berries. Cut tart into wedges, serve and enjoy!

Source: The EatingWell Diabetes Cookbook (2005)