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1
For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together.
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2
Rub the butter pieces into the flour mixture.
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3
Add the ice water and gently knead until dough comes together.
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4
Wrap in plastic and form in flat disc about 1-inch thick.
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5
Refrigerate dough for 1 hour.
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6
Preheat oven to 400 degrees F.
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7
Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape.
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8
Place dough round in a 10-inch tart pan with removable bottom.
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9
Fold any edges inside, forming a thicker crust.
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10
Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking.
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11
Line the inside of the crust with parchment paper or foil.
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12
Pour in the beans, filling to the edges.
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13
Bake about 20 minutes, or until bottom begins to look cooked.
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14
Let cool.
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15
Remove the beans and foil.
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16
For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest.
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17
Stir in the brown sugar.
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18
Place the fruit in a saute pan over medium heat and cook just until a sauce is formed.
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19
Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
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20
Remove from oven and cool for 2 hours before slicing.
