Strawberry, Blueberry Almond Tart – a delicious recipe with eggs, almond flour, thyme, sugar, orange marmalade, pints strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 350u00b0F 2. Spray a 10"" removable bottom tart pan with a non-stick cooking spray.", "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.", "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.", "Pour the batter into the prepared tart pan. Bake until the edges are golden brown, about 5 to 8 minutes.", "Cool for 15 minutes. Remove from the pan and place on a rack to cool.", "Melt marmalade in microwave until it is runny and brush the top of the tart with half of it.", "Lay the strawberries on the glaze in a circle starting from the outside inches Ending with a mound in the middle of the tart.", "Fill gaps with blueberries.", "Glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze. Sprinkle with almonds. Garnish with thyme sprig."]
688
kcal
Calories
49
g
Fat
37
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, separated (at room temperature), 1 cup almond flour, 1/2 teaspoon minced fresh thyme, 1/4 cup sugar, and more.
Yes, Strawberry, Blueberry Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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