Blackberry Tart

ACTIVE TIME: 1 hr.

TOTAL TIME: 41⁄2 hrs. SERVES: 10

1 (11 oz.) pkg. piecrust mix

1 1⁄2 cups sugar

4 (6 oz.) conts. blackberries

Pinch of salt

1 (.25 oz.) env. unflavored gelatin

2 cups sweetened whipped cream

1⁄4 tsp. almond extract

Per serving: Cal. 400 Pro. 4g Carb. 55g Fiber 3g Sug. 36g Chol. 27mg Sod. 258mg Total fat: 19g Sat. 8g Trans. 0g

Blackberries shine layered with almond-kissed cream in our sweet treat—you can sub in your favorite berries

1 Heat oven to 400°F. Coat 9" springform tart pan with cooking spray. Combine crust mix and 1⁄ cup sugar. Add cold water 1 Tbs. at a time until 2 dough forms. On floured surface, roll ⁄ of dough 2 3 into 11" round. Fit into pan. Press into side and 1⁄4" above pan. Prick with fork; chill. Crumble remaining dough on sheet. Bake until golden, 5–6 min. for crumble and 25–30 min. for tart shell. Cool.

2 Puree 1 cont. berries and 1 cup sugar; strain. Chop 2 conts. berries; stir into puree with salt. In microwave-safe bowl, stir gelatin into 3 Tbs. water; let stand 5 min. Microwave in 15-sec. intervals until liquid; stir into puree. Cover; chill 20 min. Stir extract into cream. Spoon berry gelatin mix into shell; top with cream. Cover; chill until set, 2 hrs. Top with crumble and remaining berries.