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Berry almond bakewell
Stroller Envy

Berry Almond Bakewell

A printable version of berry almond bakewell.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 47 minutes
Cooling, chilling or freezing 1 hour
Total Time 2 hours 12 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups finely ground almond flour, divided
  • 2 tablespoons coconut flour
  • 3 tablespoons granulated erythritol, divided between crust and fruit
  • 1/4 cup granulated erythritol, for filling
  • 1/4 teaspoon salt, divided
  • 7 tablespoons butter, divided
  • 2 eggs, divided
  • 1 cup fresh mixed berries
  • 1/2 teaspoon almond extract
  • Butter, for pan

Method
 

  1. Preheat your oven to 350°F and grease a 9-inch tart pan.
  2. For the crust: Mix 1½ cups of almond flour, 2 tablespoons of coconut flour, 2 tablespoons of erythritol, and a pinch of salt.
  3. Mix in 3 tablespoons melted butter and one egg.
  4. Press the dough evenly into the bottom and up the sides of the tart pan.
  5. Bake for 12 minutes until lightly golden. Remove and let cool slightly.
  6. Toss berries with 1 tablespoon erythritol and spread over crust.
  7. Beat remaining 4 tablespoons softened butter with 1/4 cup erythritol.
  8. Add 1 egg and ½ teaspoon of almond extract, beating well.
  9. Fold in the remaining 1 cup almond flour and remaining pinch of salt.
  10. Carefully spread the almond mixture over the berries, being gentle not to disturb them.
  11. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted comes out clean. Filling should reach 160°F.
  12. Cool fully before slicing. Refrigerate within 2 hours and keep chilled.

Notes

Equipment: 9-inch tart pan, electric mixer, instant-read thermometer.
Serving size: one 10th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.