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Ingredients

• 3/4 cup  whole-wheat pastry flour, (see Ingredient note)
• 3/4 cup  all-purpose flour
• 2 tablespoons  sugar, plus 1 teaspoon for sprinkling
• 1/4 teaspoon  salt
• 4 tablespoons  cold butter, (1/2 stick), cut into small pieces
• 1 tablespoon  canola oil
• 1/4 cup  ice water, plus more as needed
• 1   large egg, separated (see Tip; save the white to glaze the pastry)
• 1 teaspoon  lemon juice, or white vinegar
• 1/4 cup  slivered almonds, (1 ounce)
• 1/4 cup  whole-wheat flour, (regular or pastry flour)
• 1/4 cup plus 3 tablespoons  sugar, or Splenda Granular
• 4 cups  mixed berries , such as blackberries, raspberries and blueberries
• 2 teaspoons  lemon juice
• 1 tablespoon  water
• 2 tablespoons  raspberry, blueberry or blackberry jam

Description

The Secret To This Free-form Tart Is The Layer Of Ground Almonds Under The Berries: It Thickens The Juices, Prevents A Soggy Crust And Delivers An Exquisite Background Flavor For The Intense Berries.

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