This festive dessert, reminiscent of almond-flavored frangipane, is dotted with juicy fresh berries and tart pomegranate seeds. A simple whole grain batter is spread into the pan (no rolling necessary!), making it easy to use any type of tart or cake pan you have on hand.
- 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 2 eggs
- 3/4 cup almond flour
- 3/4 cup fine yellow cornmeal
- 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup pomegranate seeds
- 2 cups fresh raspberries or blackberries
Preheat the oven to 350°F. Butter an 8×11-inch tart pan with a removable bottom or a 10-inch round tart or cake pan. (If no removable bottom, also line the pan with buttered parchment paper.)
In a large bowl, beat together butter and sugar with a wooden spoon until well combined, about 1 minute. Add vanilla and almond extracts and eggs, and whisk vigorously until combined, about 30 seconds. In a separate large bowl, whisk together almond flour, cornmeal, pastry flour, baking powder and salt, and then stir into butter mixture just until combined.
Spread batter evenly into the prepared pan. Sprinkle with pomegranate seeds and then berries, gently pressing them into the batter. Bake until tart springs back when touched and edges are deep golden brown, about 40 minutes. Let cool slightly and then carefully remove from the pan.