Almond and summer berry tart

Almond and summer berry tart

Recipe by Cookwithjo.comCourse: DessertCuisine: French

Almond tart with raspberries and blackberries.


  • 125g plain flour

  • 65g + 75g butter

  • 75g ground almonds

  • 75g + 1 teaspoon golden caster sugar

  • 2 eggs

  • a handful or raspberries and / or blackberries


  • Set the oven to 200°C
  • Make the shortcrust pastry by mixing 65g butter with the flour and 1tsp sugar until the mixture resembles breadcrumbs. Add a splash of water and form into a ball. Roll out to 3mm thick and line an 18cm fluted tart tin.
  • Pierce the bottom of the tart with a fork. Line with baking paper and fill with baking beans or rice. Blind bake for 15 minutes. Take out from the oven, remove the baking paper with beans and bake for a further 5 minutes. Take out from the oven but leave the oven on.
  • While the tart case is cooling, mix 75g butter with 75g sugar until light and fluffy.
  • Whisk the eggs with a fork and add, 1/3 at a time, to the butter mixture. Mix well.
  • Add the almond to the cake mixture and whisk until smooth. Pour into the mixture into the tart case and smooth out the surface. Put the fruit on top of the cake and bake for 20 minutes. Turn the tin around and bake for a further 10-15 mins until the surface is firm and brown.