Blackberry Frangipane Tart

Blackberry frangipane tart with two slices cut out, sat on a wire rack
  • 6 servings
  • 25 minutes to prepare
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Ingredients

  • 1 pack ready to roll shortcrust pastry
  • 150g blackberry jam
  • 75g ground almonds
  • 25g plain flour
  • 75g butter, softened
  • 75g caster sugar
  • 1tsp almond essence
  • 3 eggs, beaten
  • 150g blackberries
  • 35g flaked almonds
  • Icing sugar, for dusting

Instructions

Method:

  1. Pre heat the oven to 180°c/160°c Fan/356°F/Gas Mark 3.
  2. Grease a 20cm loose bottomed tart case and press in the pastry.
  3. Line the pastry with tin foil and fill with rice. Bake blind in the oven for 15 minutes.
  4. Remove the rice and tin foil and spread the blackberry jam evenly on the base of the tart, then set aside.
  5. Mix the ground almonds and plain flour.
  6. Beat together the butter, caster sugar and almond essence until light and fluffy.
  7. Add 1 beaten egg at a time interspersed with a spoonful of almond and flour mix until fully incorporated.
  8. Spread the mix over the jam and then press the blackberries on top of the mix.
  9. Sprinkle with the flaked almonds and bake for 20-25 minutes.
  10. Allow to cool and dust with icing sugar.

Chef’s Tip:

For a quick and foolproof shortcrust pastry, rub together 250g of plain flour, 125g diced cold butter, 50g caster sugar and a pinch of salt until a sandy texture. Add 3tbsp of cold water and 1 beaten egg, and bring together until smooth, add a little more water if needed. Press flat into a plate size circle, wrap with cling film and place in the fridge for 1 hour. The pastry can be frozen for up to 3 months.

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