Strawberry, Blueberry Almond Tart

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 6 eggs, separated (at room temperature)
• 1 cup almond flour
• 1/2 teaspoon minced fresh thyme
• 1/4 cup sugar
• 1/4 cup orange marmalade
• 2 pints strawberries, washed hulled and halved
• 1/2 cup blueberries
• 2 tablespoons toasted sliced almonds

Recipe

• 1 preheat the oven to 350°f 2. spray a 10" removable bottom tart pan with a non-stick cooking spray.
• 2 in a mixing bowl, whip the egg yolks and 1 tablespoon of water on high speed until thick and lemon colored, about 5 minutes. fold the almond flour and thyme into the yolks.
• 3 in a clean bowl, whip the egg whites and sugar until medium peaks form, about 2 to 3 minutes. add a large tablespoon of the whites into the egg yolk mixture to loosen it and fold the remaining egg whites into the mixture and mix until just combined.
• 4 pour the batter into the prepared tart pan. bake until the edges are golden brown, about 5 to 8 minutes.
• 5 cool for 15 minutes. remove from the pan and place on a rack to cool.
• 6 melt marmalade in microwave until it is runny and brush the top of the tart with half of it.
• 7 lay the strawberries on the glaze in a circle starting from the outside inches ending with a mound in the middle of the tart.
• 8 fill gaps with blueberries.
• 9 glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze. sprinkle with almonds. garnish with thyme sprig.