4-5tablespoonscold wateradded one at a time, only as much as needed
2tablespoonswhole wheat pastry flour
4 ½cupsfresh or frozennot thawed raspberries and blueberries (about 2 pints)
Preheat oven to 400.
Spray 9-inch a tart pan with a removable-bottom with cooking spray.
Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside ½ cup of the mixture in a small bowl.
To the remaining mixture in the processor, add 1-⅓ cups flour and salt and pulse briefly to blend. With the motor running, add coconut oil a bit at a time until well incorporated.
Pulse in ground flaxseed, vanilla, and almond extract. Now add ice-cold water, 1 tablespoon at a time, pulsing several times after each addition, until the mixture begins to clump and form a dough. The mixture will look like crumbly sand. Don't add more water than you need. You may not need all 5 tablespoons. Set aside ⅓ cup of the mixture for the topping.
Press the remaining mixture into the tart pan and spreading evenly and firmly into the bottom and up the sides to form a crust.
Add the remaining 2 tablespoons flour to the reserved almond and sugar mixture; stir to blend.
Gently toss the berries with this mixture (almonds, sugar and flour) in a medium bowl until coated. Spread the berries evenly in the tart pan.
Pinch the reserved dough into small clumps to make crumbs and sprinkle on top of the berries.
Bake the tart for 15 minutes. Reduce the oven temperature to 350° and bake until the crust and crumbs are golden brown, about 45 minutes more. Serve warm or at room temperature.
Nutritional information is based on serving this tart in 10 servings. Use all-purpose flour if you do not have whole wheat pastry flour.Use fresh or frozen berries. If using frozen berries, do not thaw berries first before baking.