Blackberry and Almond Tart

A crisp homemade pastry base topped with sweet almond frangipane and fresh blackberries, baked until golden and dusted with sugar.

Baking Vegetarian Dessert Almonds Tart Blackberry

Estimated Nutrition

Calories

419.7

kcal / serving

2518.2 kcal total

Carbs

45.5g

per serving

272.9 g total

Fat

22.4g

per serving

134.1 g total

Protein

9.1g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the pastry

Caster Sugar

for the frangipane

Flour

for the frangipane

piece

Icing Sugar

for dusting

Dairy

100

Unsalted Butter

piece

Egg

free-range

piece

Egg

free-range, for the frangipane

Fruits

100

Blackberries

GrainsCereals

200

Plain Flour

NutsSeeds

Flaked Almonds

Method

Preheat a baking sheet in the oven to 200°C.

Blend pastry ingredients in a food processor until they resemble fine breadcrumbs.

Add enough cold water to bind the mixture and shape it into a ball.

Roll out the pastry with a rolling pin into a large disk roughly 3mm thick.

Blend frangipane ingredients together in a food processor.

Spread the frangipane over the pastry and fold in the edges to create a border.

Slide the tart onto the hot baking sheet and bake for 10 minutes until golden.

Transfer to a plate and dust with icing sugar to serve.