Rustic Berry Tart

Directions

1. 1
   TO PREPARE CRUST:
2. 2
   Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
3. 3
   Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
4. 4
   Add oil and stir with a fork to blend.
5. 5
   Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
6. 6
   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.)
7. 7
   Turn the dough out onto a lightly floured surface and knead several times.
8. 8
   Form the dough into a ball, then flatten into a disk.
9. 9
   Wrap in plastic wrap and refrigerate for at least 1 hour.
10. 10
    Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
11. 11
    TO PREPARE FILLING AND ASSEMBLE TART:
12. 12
    Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
13. 13
    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.
14. 14
    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.
15. 15
    Spread the almond mixture over the pastry, leaving a 2-inch border all around.
16. 16
    Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
17. 17
    Fold the border up and over the filling, pleating as necessary.
18. 18
    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.
19. 19
    Bake the tart for 15 minutes at 425°F.
20. 20
    Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
21. 21
    Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
22. 22
    Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
23. 23
    Cut the tart into wedges and serve.
24. 24
    MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
25. 25
    INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
26. 26
    TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.