Toffee Almond Crust
Preheat oven to 350°. Combine all ingredients in a food processor bowl, pulsing briefly, just until almonds and toffee are broken and butter pieces are pea-size. Turn out dough into a mixing bowl and gently knead by hand until it begins to clump together (do not overmix). Spray a 10”x15” rimmed jelly roll pan with baking spray. Press ¾ of crust mixture evenly into the pan, reserving the remainder for the topping. Bake crust 16-18 min, until golden brown, spinning the pan halfway through. Meanwhile, make the Berry Filling (recipe follows). Spread Berry Filling over tart, adding a few uncooked berries for texture. Top with remaining crust mixture and sprinkle with ¼ c sliced almonds. Bake 8-10 min until top is golden. Cool to room temperature before cutting into bars or triangles. Serve with vanilla bean gelato, as desired.
Bring berries, sugar and lemon juice to a simmer over medium heat, stirring occasionally until some juice releases, approx. 5 min. Pour approximately ½ c of berry juice into a small bowl and combine with corn starch until smooth. Add this mixture back to the berries and again bring to a simmer, cooking 1 min until slightly thickened. Remove from heat and add to tart crust.