Raspberry Blackberry Frangipane Tart with a Whole Wheat Crust

I love summer in Ontario. Thanks to Alex and the fruits from his garden, I made this tart that tastes like summer. Homegrown Ontario goodness. The crust is soooo, soooo crispy and delicious and I like to think of it as "healthy" and "light", but I would not recommend it if you are on a diet. Its just better in comparison to a box of donuts.

This recipe is for a 11 inch shallow tart dish, which serves 8 people.

Whole Wheat Tart Dough
1 cup 1/3 whole wheat flour
1 cup 1/3 AP Flour
1 tsp salt
1 tbsp sugar
1 cup of cold butter, cubed into 1 " pieces, and very very cold (I put mine in the freezer for 5 minutes)
1/2 cup ice water

Put the dry ingredients in a food processor and blitz for a few seconds. Add the cold butter, and pulse 2 or 3 times for 3 seconds, until you have butter chunks the size of a penny. Do not turn this into powder...you need the chunks of butter.
Add the water, a TBSP at a time, and pulse for 3 seconds, until the dough is wet enough to form into a ball. Put the dough (it will be a crumbly mess) onto parchment paper, form into a ball, and then flatten into a disk, and wrap well. Put in the fridge for at least 1 hour. I keep mine in the parchment paper so that I can roll it out on the paper and it makes moving the dough, as well as clean up much easier.
Once the dough has rested, roll it out to fit the 11 inch tart pan, and prick the bottom with a fork to prevent rising. Put into a preheated oven at 350° and blind bake for 40 minutes, rotating halfway through. Once the tart base has been blind baked, let it cool a bit.

While the shell is cooling, prepare the frangipane:
3 oz butter at room temperature
3 oz icing sugar
4 oz almond flour
2 tbsp AP flour
1 egg, at room temperature
zest from 1 lemon
1 tbsp vanilla sugar
Mix the butter and icing sugar with beaters, add the almonds, then the flour, scraping the bowl between each, making sure everything is well blended. Add the egg, vanilla and lemon zest and blend until smooth.
Spread the filling with a palette knife over the bottom of the tart, do not over fill. Spread out your berries (I used raspberries and blackberries, but you can use any seasonal fruit alone or in combination). If you like, sprinkle some granulated sugar over the top. I didn't, but if you are using something very tart like currants, you may want to do that.
I baked this tart at 350° for at least 1 hour. Don't forget to rotate halway through. To check if the tart is done, you can touch the center of the tart with your finger, the frangipane must be slightly crusty, and golden, and not moist. The raspberries should be darkened, and shrunk.

Garnish:
1/3 cup apricot jam or jelly
1/4 cup water
Sliced, blanched almonds, roasted (oven for 8 minutes at 350°)
Icing sugar
Once the tart has cooled down, boil the jam and water until smooth. Brush the top of the tart with the jam and a pastry brush. Make sure to get the top parts of the crust part, so that the almonds will stick. Make sure there are no apricot chunks. Sprinkle almonds around the edges. Garnish with icing sugar.


You can keep this tart, well wrapped, at room temperature for up to 1 week. It can also be frozen if you need to, or give it to your neighbors or something.