Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom. If you’re using a pie dish, line the bottom with parchment for easier slicing.

Mix the crust: In a bowl, stir together 2 cups almond flour, 3 tablespoons sugar, and a pinch of salt. Add 5 tablespoons melted unsalted butter, 1 beaten egg, and 1 teaspoon vanilla. Mix until the dough looks like soft, slightly sticky crumbs.

Press and chill: Press the dough evenly into the pan, working it up the sides. Aim for a uniform thickness. Chill in the fridge for 15 minutes to help it set and reduce shrinking.

Blind bake: Prick the base with a fork. Bake for 10–12 minutes until the edges look lightly golden. Remove and let it cool for 5 minutes while you prep the filling.

Make the berry filling: In a large bowl, combine 4 cups mixed berries (halved strawberries if large), 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Add 1/4 teaspoon almond extract if you like. Gently toss until coated.

Fill the crust: Spoon the berry mixture into the warm crust, spreading it evenly. If the berries look very juicy, leave excess liquid in the bowl to avoid a soggy tart.

Bake: Return the tart to the oven for 20–25 minutes, until the filling is bubbling and slightly thickened and the crust is golden. If the edges brown too fast, tent them with foil.

Optional glaze: Warm 2 tablespoons heavy cream or coconut milk with 1 teaspoon sugar just until dissolved. Brush lightly over the berries during the last 5 minutes for a glossy finish.

Cool and set: Let the tart cool at room temperature for at least 45 minutes. This helps the juices set so you get clean slices.

Finish and serve: Dust with powdered sugar if you like. Serve plain or with a dollop of whipped cream, yogurt, or a scoop of vanilla ice cream.