Mulberry Tart with Almond Crust

We have had a large mulberry harvest from our weeping mulberry tree this year. Here is a delightful recipe that brings out the wonderful flavor of the berries.

Serves 4-6.

Ingredients:

Almond Crust:

• 2 c cold almond meal (flour)
• 1/3 c cold tapioca starch
• 1/4 tsp sea salt
• 1 large egg
• 4 Tbsp melted butter (vegan or dairy)

Filling(s):

• 3/4 c sour cream
• 1/2 c sugar (divided use)
• 2 c fresh mulberries (leaving tiny green stems on is okay)
• 1 Tbsp tapioca starch
• 1/2 Tbsp lemon juice
• 1/4 tsp vanilla
• 1/8 tsp salt
• 1/4 c slivered almonds for topping

Directions:

Almond Crust:

1. Place cold almond meal and cold tapioca starch in a medium bowl. Add salt and blend well.
2. In a small bowl, beat the egg with a whisk or fork. Add the melted butter and beat together.
3. Add egg mixture to the almond mixture and blend well. Use clean hands to form a dough ball.
4. Press dough into a lightly buttered 9-inch tart pan with removable bottom. Bring the edges up to form a 1/2-inch lip around the tart.

Filling(s):

1. In a small bowl, beat the sour cream and 1/4 cup of the sugar together. Set aside.
2. Add vanilla and salt and stir again.
3. Preheat oven to 350 degrees F.
4. Spread the creamy filling in the bottom of the almond pie crust.
5. Top with an even layer of the berry filling.
6. Sprinkle the slivered almonds on top.
7. Place tart on a baking sheet to catch any drips. Bake 35 minutes, turning the pan around midway for even baking. Pie is done when firm and set up.
8. Cool in pan at least 30 minutes before removing sides of pan and placing tart on a platter. Serve warm or cold.