Blackberry and almond
tart
 

Picking blackberries in later summer early autumn is always a great pleasure.  Blackberry and almond tart is a way of adapting a frangipane tart to the season.  It makes an impressive dessert that can be eaten at home or on a picnic.

Preparation Time             30  Mins

Cooking Time                   1  Hr

Elapsed Time                 2.5  Hrs

Ingredients

For   12  portions

For the blackberry layer

450 gms          Blackberries

2 tbs               Sugar

1 tbs               Water

For the frangipane

200 gms          Almonds  - ground

175 gms          Butter

2                    Eggs

50 gms            Flour

150 gms          Sugar  - caster

For the glaze

125 gms          Autumn fruit jelly

1 tbs               Water

For the pastry

125 gms          Butter

1                    Egg  - beaten

1                    Egg

250 gms          Flour

100 gms          Sugar  - caster

Method

Preheat the oven to 170°C

To prepare the pastry…

Place the flour and sugar in a bowl, rub in the butter until it resembles breadcrumbs and then mix in the egg until combined.  Wrap in cling film and leave in the fridge for 30 minutes. Then roll out to line tart 25 cm flan dish.

Blind bake in the oven for 10-12 mins until golden brown.

Take the pastry out of the oven and egg wash with the beaten egg.  Then put it back in oven for 4 minutes.  Take out of the oven and allow to cool.

Turn down oven 155°C).

To prepare the blackberries…

Place the blackberries in a pan with a little sugar and splash of water and bring to the boil.  Take off the heat and allow to cool slightly.  Taste and add as much sugar as needed.

To prepare the frangipane…

Cream the butter and sugar together in a bowl until light and creamy.  Slowly add the eggs and flour.  Then fold in the almonds.

Assembly…

Spread the blackberries over the bottom of the pastry case.  Spread the frangipane over the blackberries.

Bake in the oven for 25 minutes until golden brown and cooked all the way through.  Allow to cool.

To finish…

Place the jam and water in a pan and gently heat stirring all the time until smooth.  Then brush glaze over the tart.  Allow the glaze to set.

Wine recommendations

Conventional

          Monbazillac

Interesting

          Beaumes de Venise

          Bordeaux Supérieur

Adventurous

          Crème de Cassis

          Pedro Ximénez Sherry