Summer Berry and Almond Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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