Recipe Guide

INGREDIENTS
BAKED
SUMMER BERRY TART
COOKIE DOUGH
1 CUP FLOU
3/4 CUP SUGA
1/2 CUP BUTTE
1 TSP VANILLA
DIFFICULTY
2/5
PREP TIME
25 MINS
COOK TIME
45 MINS
SERVES
8-10
HARDWOOD
PREPARATION
APPLE
Place flour and sugar in the bowl of a food
processor and pulse to combine. Add vanilla and
butter little by little until it forms a dough.
Transfer cookie dough to a bowl and let rest
in the fridge for 1 hour. Roll out on a lightly
floured surface into a 12” circle and transfer to a
baking dish.
Trim and crimp edges to fit the dish. Cover with
parchment paper and place weights on top (if you
don’t have pie weights you can use beans).
When ready to cook, start Traeger grill according
to grill instructions, and set the temperature to
350 degrees F. Place baking dish in the grill and
cook for 15 minutes or until lightly browned.
For the almond cream: While the shell is baking,
add butter and sugar to the bowl of a stand
mixerfitted with the whisk attachment. Cream the
butter and sugar together.
Add eggs one-by-one and mix until fully combined.
Add almond flour and all-purpose flour and mix
just until incorporated. Add calvados and mix just
until combined.
For the tart: Pour almond mixture into baked shell
and transfer to the grill. Bake for 35-40 minutes
or until the center is set and the top is lightly
browned. Remove from the grill and let cool at
room temperature until cool to the touch.
For the glaze: While the tart bakes make the
glaze. Combine marmalade and Grand Marnier
in a small sauce pan and bring to a simmer over
medium heat. Simmer for 2 minutes then remove
from heat and set aside.
Spread the whipped cream topping on top of the
tart and place berries on the top. Drizzle with the
glaze. Enjoy!
ALMOND CREAM
1 CUP BUTTER
1 CUP GRANULATED SUGAR
3 WHOLE EGGS
2-1/3 CUPS ALMOND FLOUR
1/3 CUP ALL-PURPOSE FLOUR
1 TBSP CALVADOS OR RUM
TOPPINGS
1 CUP WHIPPED CREAM
3 CUPS BLACKBERRIES
3 CUPS RASPBERRIES
1 CUP STRAWBERRIES
GLAZE
1/4 CUP ORANGE
MARMALADE
1 TBSP GRAND MARNIER