Summer Berry and Almond Tart
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
DAMIENs FLAKY PASTRY
- 260 g plain flour
- 60 g icing sugar
- 250 g unsalted butter, cold
- 1 pinch salt
- 50 ml water
- 1 orange, zested and finely chopped
- 4 cups berries, washed, carefully dried and, except for smaller berries, sliced in half lengthwise
-
FRANGIPANE
- 125 g butter
- 125 g caster sugar
- 2 eggs
- vanilla essence
- 125 g almond meal
- 1 tablespoon flour
directions
-
DAMIEN'S FLAKY PASTRY:
- Sieve the flour and icing sugar, sprinkle with salt and orange zest.
- Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
- Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
- Refrigerate for an hour before using to line tart casing.
- Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
- Allow to cool before lining with the frangipane.
-
FRANGIPANE:
- Cream butter, vanilla and sugar together.
- Work in 1 egg at a time until emulsified.
- Sift over the flour and almond meal and proceed to gently fold together.
- To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
- Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
- Allow to cool before serving.
- The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!