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Low Calorie and Full of Flavor Menu CTA 2020

Mixed Berry & Almond Rustic Tart with Fresh Whipped Cream



For the crust:

  • 400 g plain flour
  • pinch of salt
  • 200g  butter, cubed
  • 100ml cold water

For the tart:

  • 2 cups of California Giant Berries
  • ¼ cup sugar
  • ¼ cup of ground almonds
  • 2 teaspoons lemon juice
  • ½ teaspoon corn starch
  • pinch salt
  • 1 egg white, lightly beaten
  • 1 tablespoon raw sugar


For the crust:

  1. Put the flour and salt in a large bowl and add the cubes of butter.
  2. Use your fingertips to rub the butter “rubbing in” into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
  3. Using a knife, stir in just enough of the cold water to bind the dough.
  4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

For the pie:

  1. In a medium bowl, combine the berries, sugar, lemon juice, corn starch, almonds and salt. Stir to combine.
  2. Preheat oven to 350°F. Uncover dough; place dough circles on a baking sheet lined with parchment paper.
  3. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2" border. Repeat with the second dough circle and remaining berries.
  4. Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.
  5. Bake for 45 minutes or until golden brown.


prep time
total time
CALORIESper serving
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30 minutes
1 hrs 15 mins
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