I apologize for not getting this luscious, seasonal dessert into the column before the 4th of July celebrations.

However, you can make it now with all the fresh berries available and see how you like it.  Then file it away for next year. I am sure it will be a hit with all who have a sweet tooth. Granted, the white aspect of the dish comes from vanilla ice cream (or Greek Yogurt) served with it, but the red and blue can come from strawberries, raspberries red currants and the blue from blue or black berries and black currants.  Just use what you can find locally. Costco in Huntsville has started selling organic fruits which is enough to make me celebrate! If you happen to be there, check it out or find someone around here who grows fruits without added chemicals or sprays.
May you all have a safe, fun and happy holiday; reflecting on  the intentions our founding fathers had for this great democracy. Long may Old Glory wave!
non-stick baking spray for greasing pan
4-6 cups soft berry fruits  such as blueberries, strawberries, raspberries or currants, mixed in equal parts for balanced color
2 large eggs, at room temperature
1/2 cup granulated sugar ,divided into 1/4 cups (plus more to taste, optional)
1 teaspoon almond pure extract
1 tablespoon flour
3/4 cup ground almonds
vanilla ice cream or Greek yogurt to serve

1) Preheat your oven to 375 degrees. Spray a 9 inch tart pan with baking spray and line the bottom with a circle of parchment paper. Mix the berries together and taste for tartness. If too tart, add a little sugar until it tastes as sweet as you want it. (Remember the ice cream or yogurt will add some sweetness as well and you don’t want it cloyingly sweet. Spread the  fruit over the bottom of the lined tart pan.
2)  With an electric mixer, whisk eggs and 1/14 cup sugar together for 3-4 minutes or until they leave a thick trail across the surface. Add almond extract and mix to combine. Combine the flour and ground almonds; then, gently fold into egg mixture with a spatula, retaining as much air as possible.
3) Spread the mixture on top of the fruit base and bake in the preheated oven for 15-25 minutes or until topping it golden brown. Remove from oven. Let cool for 20 minutes on a wire rack. Turn out onto a serving plate and serve with vanilla ice cream or Greek yogurt.

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