This festive dessert, reminiscent of almond-flavored frangipane, is dotted with juicy fresh berries and tart pomegranate seeds. A simple whole grain batter is spread into the pan (no rolling necessary!), making it easy to use any type of tart or cake pan you have on hand.
Special Diets:
Ingredients
Method
Preheat the oven to 350F.
Butter an 8x11-inch tart pan with a removable bottom or a 10-inch round tart or cake pan. (If no removable bottom, also line the pan with buttered parchment paper.)
In a large bowl, beat together butter and sugar with a wooden spoon until well combined, about 1 minute.
Add vanilla and almond extracts and eggs, and whisk vigorously until combined, about 30 seconds.
In a separate large bowl, whisk together almond flour, cornmeal, pastry flour, baking powder and salt, and then stir into butter mixture just until combined.
Spread batter evenly into the prepared pan.
Sprinkle with pomegranate seeds and then berries, gently pressing them into the batter.
Bake until tart springs back when touched and edges are deep golden brown, about 40 minutes.
Let cool slightly and then carefully remove from the pan.
Nutritional Info
Serving Size
1 piece
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.