Well, I’ll just come out with it.
Two days before upheaving our lives in Los Angeles and relocating to Oakland, I got engaged. Not making this romantic tissue-worthy story up; photo as proof below:
Burrito Lover and I were reminiscing on our years in Los Angeles and feeling a bit nostalgic as we looked out over the city during one of our favorite hikes. The feeling was mutual; we were going to miss this city but we felt infinitely excited to start a new chapter together. I turned around to give our overheated, emphysematous pug some water and there was Burrito Lover holding open a tiny pink box. Inside of it was the most beautiful gold diamond ring- his grandmother’s that she had worn throughout the 68 years of her marriage to his grandfather. Without any measurements taken prior, it slipped onto my finger and literally fits perfectly- no resizing necessary.
There aren’t many times that I cry, but I’ll just say that I am so glad I was wearing sunglasses that morning. Of course I said YES! It was the most surreal feeling in the world. So here we are, sitting in our new beautiful spot in the Oakland hillside, sipping wine, and just starting to plan out our wedding. I’m still on cloud 9, guys.
In honor of all things love (and also the fact that it’s officially SUMMER!) I bring this gorgeous, mouthwatering berry tart. Burrito Lover brought in like half of this baby to work and let’s just say no slices were spared.
I infused the crust with beet juice to give it a color pop and nutrient boost, but the real star in this showstopper is the creamy, rich almond spread and bright, plump blackberries that break open in your mouth and ooze out with juicy, summer goodness. Crispy, buttery whole grain crust, antioxidant-loaded blackberries, and decadent filling full of heart-healthy fats; this one is a crowdpleaser, and I can back that up with quantifiable data. Just ask my fiancé. Teeheeheeeeee- I still blush when I say it. It feels so fancy. And I am such a nerd.
Moving on- much like the word fiancé, don’t let this Instagram-worthy, frilly-sounding tart intimidate you. Like, at all. The pink crust is so easy to whip up (only 5 ingredients, dudes) and once you’ve got that laid down, the rest is literally just dumping shit in a food processor and letting it go to mixing-town.
Welp, I’m off to cuddle my pug and my fiancé. Teeheehee. Oh my god. Goodnight. Bye. I love life.
Blackberry Almond Cream Tart with Whole Grain Beet Crust
Makes: 1 large tart
For the dough *make this first
- 3 cups whole grain/whole wheat flour
- 1 1/4 teaspoons sea salt
- 2 tablespoons brown sugar
- 2 1/2 sticks *cold refrigerated* unsalted butter, chopped into small cubes
- 6 tablespoons *ice cold* beet juice (place 4-5 cubes of ice into 1 cup beet juice and let sit for 2-3 minutes…can also just use plain water in place of juice but the crust will not be pink*
For the filling *make this second
- 2/3 cup blanched almonds
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1 egg
- 4 tablespoons *room temperature* unsalted butter
- 2 tablespoons almond milk (I LOVE Califia Farms’ Almond Milk)
- 1/2 teaspoon vanilla
- 1 tablespoon whole wheat flour
For the topping:
- 1-2 cups fresh blackberries
- Sprinkle of blanched almonds, chopped
- First, throw your 2/3 of your flour, salt, and suga’ into a food processor and whirl away on low for about 30 seconds.
- Add in cubes of butter and give it about 25 quick pulses or as many as you need until chunks begin to collect in the dough. Add in remaining flour and give another 5-10 pulses, until dough begins to break up. Remove dough from the food processor and place into a bowl. Add in beet juice (or water), using a spatula to combine ingredients until a smooth dough forms that does not stick to your hands. If needed, add more flour or more liquid. Take dough into your hands and form into a flattened ball, wrap with plastic wrap, and chill in the fridge for at least 2 hours before you proceed with rolling it out.
- While the dough is chillllllin, make the filllllin (sorry). In that same trust food processor, pulse almonds and sugar until finely ground. Next, add in cinnamon, salt, and egg and pulse again. Toss in butter, almond milk, vanilla, and flour and whirl until creamy. Set aside.
- Take dough out of the refrigerator when it’s done chilling, pre heat oven to 425 degrees F, and flour your work surface. Roll dough out according to shape of the pan you used (ie roll out into a rectangle if baking tart on a cookie sheet or roll into a circle if baking into a traditional tart pan). Give the dough a couple pricks with a fork– this is called “docking” and prevents the crust from puffing up too much in the oven.
- Spread filling over the top using a spatula, and sprinkle with blackberries and chopped, blanched almonds. Bake for 10 minutes until slightly brown and puffed, then remove tart from oven. Reduce heat to 325, cover the top of tart with tin foil, then bake again for 5 minutes until its all a deep golden brown color. Cool, cut, and dine so fine.