The perfect tart for tea! Baked in the Fluted Flan Dish, the almond meal filling is beautifully complemented by a seasonal wild berry topping.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
FOR THE SHORTCRUST PASTRY
- 400g cake flour
- 200g diced cold butter
- 1 pinch of salt
- 60ml iced water
FOR THE ALMOND FILLING
- 85g soft butter
- 175g caster sugar
- 2 free-range eggs
- 5ml vanilla paste
- 175g almond flour
150g sour cherry or mixed berry jam
- 500g assorted wild berries
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Method
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1Preheat the oven to 180°C (160°C fan-assisted) and grease the Le Creuset 28cm Fluted Flan Dish.
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2To make the shortcrust pastry, place the flour, butter and salt in a food processor and whizz to fine breadcrumbs. Add the iced water and process just until it comes together. Remove from the processor and place in cling film. Rest in the fridge for 1 hour.
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3Roll out the pastry between two sheets of baking paper to 4 mm thickness and transfer to the dish. Mould the pastry to the sides. Trim any excess pastry from the sides. Prick the base with a fork and rest in the fridge for another 30 minutes. Once rested, line the tart with baking paper and blind baking beans or rice. Blind bake for 20 minutes, then remove the paper and beans and bake for a further 5-10 minutes. Remove from the oven and allow to cool. Reduce the oven to 170°C (150°C fan-assisted).
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4To make the almond filling: Using an electric hand mixer, beat the room temperature butter till light and pale, add the sugar and beat until pale and creamy. Beat in the eggs one at a time, add the vanilla and beat until combined. Stir through the almond flour.
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5Once the pastry has cooled completely, spread the cherry jam on the base of the pastry case, top with the almond filling and bake for 40 - 45 minutes. Remove from the oven and allow to cool for 10 minutes. Top with the wild berries and dust with icing sugar. Serve warm with double cream plain yoghurt.
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