Simple blackberry & almond tart

Name: Simple blackberry & almond tart
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g butter, softened, plus extra for greasing; Plain flour, for dusting; 500 g pack Jus-Rol Shortcrust Pastry Block; 100 g golden caster sugar; 2 British Blacktail Free Range Large Eggs; 100 g ground almonds; 200 g packs blackberries; 1 tbsp demerara sugar; 1 tbsp toasted flaked almonds

A delicious and easy bake that works wonderfully as a dessert or to accompany a morning coffee or afternoon cup of tea.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling and resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

100g butter, softened, plus extra for greasing
Plain flour, for dusting
½ x 500g pack Jus-Rol Shortcrust Pastry Block
100g golden caster sugar
2 British Blacktail Free Range Large Eggs
100g ground almonds
2 x 200g packs blackberries
1 tbsp demerara sugar
1 tbsp toasted flaked almonds

Method

Preheat the oven to 200ºC, gas mark 6 and grease a 25cm round fluted flan tin with butter. On a lightly floured work surface, roll out the pastry to a round about 5mm thick, then gently lift and use to line the prepared tin. Trim the edges. Cover with foil and fill with baking beans. Bake for 10 minutes, then remove the foil and bake for 5 minutes more. Remove from the oven and leave to cool.
Reduce the oven temperature to 180°C, gas mark 4, then beat together the butter and sugar until light and fluffy. Beat in 1 egg at a time, then fold in the ground almonds. Spoon the mixture into the pastry case, then spread over evenly.
Arrange about ⅔ of the blackberries over the almond mixture, then scatter the demerara sugar over the top.
Bake for 40-45 minutes, until risen and golden, then scatter with the flaked almonds and leave in the warm, switched-off oven, with the door ajar, for 15 minutes. Serve warm or cold.