Blackberry almond tart
Author: www.berryworld.com
Serves: 6
Ingredients
- 175g blackberries
- 150g caster sugar
- 212g short crust pastry
- 110g ground almonds
- 50g butter, softened
- 3 free range eggs, beaten
- few drops each vanilla and almond essence
- 15g flaked almonds, toasted
- sifted icing sugar
Method
- Place the fruit in a small pan with 50g of the sugar and warm through until the juices begin to rest.
- Remove from heat and cool.
- Preheat the oven to 200C/Gas 6.
- Roll out the pastry on a lightly floured surface large enough to line an 18cm loose-bottomed flan tin.
- Ease the pastry gently into the corners without stretching and trim the edges.
- Chill until required.
- In a mixing bowl, cream together the rest of the sugar, the almonds, butter, eggs and flavourings until soft and well blended.
- Spoon the fruit into the pastry case, spread over the topping and flatten.
- Place in the oven and bake for 30-40 mins or until the topping is set and light golden.
- Serve warm or cold topped with the flaked almonds and a shake of sifted icing sugar.
