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Fresh berry muffins with powdered sugar on a marble surface, baked to golden perfection.

Berry-Almond Tarts

Bree Hester
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine European
Servings 8
Calories 434 kcal

Ingredients
  

  • 1/2 cup plus 2 Tablespoons 130g butter, room temperature
  • 3/4 cup sugar
  • 1 Tablespoon lemon zest
  • 1 Tablespoon orange zest
  • 1 vanilla bean split and scraped
  • 1 1/2 cups almond meal
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup sliced almonds
  • 2 cups berries

Instructions
 

  • Put the butter, sugar, zest, and vanilla bean in the bowl of an electric mixer.
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  • Cream for 6 to 8 minutes or until light and fluffy, scraping the sides of the bowl occasionally.
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  • Whisk together almond meal, flour, and baking powder. Set aside.
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  • Add the eggs one at a time.
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  • Add the dry ingredients and mix until just combined.
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  • Take the bowl off of the mixer and fold in the almonds.
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  • Scoop the batter with an ice cream scoop into 6 paper tart pans or an 11-inch fluted tart pan that has been sprayed with cooking spray. Spread evenly into the pan.
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  • Add the berries and gently press into the batter.
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  • Bake in a preheated 325-degree oven for about 30 minutes, or until golden brown. (If you bake in a large tart pan, it will be closer to 45 minutes.)
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  • Sprinkle with powdered sugar and dive in.
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Nutrition

Calories: 434kcalCarbohydrates: 37gProtein: 10gFat: 30gSaturated Fat: 9gSodium: 142mgFiber: 5g
Keyword Berry Almond Tarts
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