Name: Fresh Fruit Tart With Almond Press-In Crust
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; ½ cup almond flour (we like Bob’s Red Mill Super-Fine Natural Almond Flour since it includes the skins for extra flavor, but you can sub with ½ cup all-purpose flour); 3 Tbsp. sugar; 1 tsp. kosher salt; 2 large egg yolks; ½ cup (1 stick) cold unsalted butter, cut into pieces; 2 cups whole milk; 1 tsp. vanilla paste or 1½ tsp. vanilla extract; 4 large egg yolks; ⅓ cup sugar; ¼ cup cornstarch; ¼ tsp. kosher salt; 3 Tbsp. unsalted butter, cut into pieces; 1 pint fresh blueberries; ½ pint fresh blackberries

Photo by Chelsie Craig, Food Styling by Chris Morocco, Prop Styling by Emily Eisen

The key to the flavorful crust for this summery fruit tart is letting it bake until it’s really well-browned throughout, which might mean letting it get a bit darker than you’re used to.

Recipe notes