Summer Berry Almond Tart

(FOX19) - 2 cups almonds (whole, slivered, or sliced)

4 Tbsp. unsalted butter, melted

2 Tbsp. sugar

pinch salt

1/4-1/3 cup strawberry, blackberry, or raspberry jam (homemade or store-bought)

3-4 c. fresh berries (raspberries, blackberries, blueberries, strawberries)

Preheat oven to 350.

To make the crust, pulse the almonds in a food processor until finely ground. Place the ground almonds in a small bowl and stir in the butter, sugar and slat. Stir until almonds have absorbed the butter - it will look like a graham cracker crust. Press into the bottom and sides of a 9" round tart pan (or equivalent size if using a different shape).

Place tart pan on a baking sheet. Carefully cover with foil and bake 20 minutes. Remove foil and bake till golden brown, about 10 more minutes. Remove pan from oven and allow crust to cool completely.

Once crust is cool, spread a thin layer of jam inside the crust. Scatter the berries, liberally, over the top.

Before slicing, remove tart from pan. Top with a dusting of powdered sugar and mint leaves if desired.

Note: This recipe is gluten free!