• Partnered with
  • Serves 8
  • 30 mins prep
  • 35 mins cook

Summer berry almond tart

Summer berry almond tart

This fantastic baked tart has a sweet almond meal filling, and is topped with seasonal summer berries. It's perfect as a Christmas dessert.

Ingredients

Summer berry almond tart

  • 2 sheets frozen shortcrust pastry, thawed
  • 100 g unsalted butter, at room temperature
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 3/4 cup (90g) almond meal
  • 1 tbsp self-raising flour
  • 1/3 cup (110g) raspberry jam
  • 200 g mixed berries

Steps

Summer berry almond tart

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 34cm x 11cm loose-based tart pan.
  2. Join pastry sheets together along one edge. Ease pastry into prepared pan, pressing into edges. Trim excess pastry. Refrigerate pastry case for 15 mins, until chilled.
  3. Line pastry case with baking paper, fill with baking weights, rice or dried beans and blind bake for 10 mins. Remove paper and weights. Bake for another 5 mins. Cool.
  4. Using an electric mixer, cream butter and gradually beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold through almond meal and flour. Spread jam over base of pastry case and top with almond mixture. Scatter over mixed berries.
  5. Bake for 20-25 mins, until golden. Cut into slices to serve. Serve tart warm or cooled.

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