This is a very easy tart to make. So easy that you will be amazed how divine and sophisticated it will look and taste. Blanching almond are extremely simple to do at home. All you do is boil a medium pot of water on the stove, add the almonds for about 15 seconds, drain and rinse with cold water. The skins will easily pop off the skins with your fingers. Discard the skins and boom, you got freshly blanched almonds that you did all by yourself. Also according to Ayurveda, a traditional native Indian medicine, they believe that the skins of almonds are toxic and are not easily digestible. So enjoy your beautiful blanched almond tart!
Tart
1 ½ cup blanched almonds, lightly toasted
3 eggs (you can use only egg whites for a lighter tart)
½ cup maple syrup or agave
1 TB almond extract
¼ tsp sea salt
1 pint fresh seasonal berries
Preheat oven to 350. Blanch almonds.
Spread blanched almonds on baking sheet and put them in oven to lightly toast and dry. About 10 minutes. Put almonds in food processor and pulse until a fine meal. While machine is on add eggs, maple, salt and extract. Blend well. Pour into oiled 8 ½ inch spring baking pan. Bake 20 minutes until firm and golden brown on top. Cool. Serve with fresh berries and sauce.
Raspberry Sauce
1 pint fresh or a bag of frozen raspberries
2 TB agave
½ tsp vanilla
2 TB filtered water
Puree the raspberries and agave in food processor or blender. Strain in fine mesh strainer to remove the seeds. Stir in vanilla and thin with water.
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