I made this tart one night for dessert with some friends. The fennel from the garden is a nice backdrop to the scavenged blackberries. The local goat cheese may seem unexpected for dessert, but works well here. All of this is on top of an almond tart crust. Try it out with any or all of its pieces and parts.
-1/2 c whole wheat flour
-1/2 c almond flour
-1/3 c butter
-2 Tbsp powdered sugar.
->Blend flours, butter, and sugar until it is crumbly, the size of small peas. This is quick and easy to do in a food processor.
Press the crust into a 9-inch tart or spring-form pan, forming short edges about an inch and a half high.
Bake bake at 425 degrees for 10-12 minutes or until golden brown. Cool while making filling.
-2 medium fennel bulbs, halved lengthwise and sliced
-2 Tbsp butter
-1/2 c sugar
-2 c blackberries
-juice of 1/2 lemon
-2 oz goat cheese, crumbled
->Cook sliced fennel in boiling salted water until fork tender. Drain. Melt butter in a skillet over medium heat. Add fennel and 1/4 c sugar. Saute until fennel and sugar caramelize together. Add blackberries and the rest of the sugar. Cook until sugar is dissolved and liquid is evaporated. Finish with lemon juice. Mix.
-->Add filling to tart shell. Crumble goat cheese over it and garnish with fennel fronds.
~*TIP: You can also make the almond flour by blending almonds in a food processor until powdery, but don't let it go too long, or you will have almond butter. *~