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You can quickly make the crust for this tart in the food processor and then press it into the pana€”no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust.

With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Reduce the oven temperature to 350A° and bake until the crust and crumbs are golden brown, about 45 minutes more. Pinch the reserved dough into small clumps to make crumbs and sprinkle the crumbs on top of the berries.

Remove the pan sides; place confectionersa€™ sugar in a fine sieve and dust the tart just before serving.

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