This Bakewell-style tart pairs allotment blackberries with almond frangipane in a crisp pastry case. Blind-baking the shell before filling helps it stay firm under the fruit and moist almond layer.
Ingredients
- 320g, chilled Ready-rolled shortcrust pastry
- 150g, rinsed and dried Blackberries
- 100g Blackberry jam
- 125g, softened Unsalted butter
- 125g Caster sugar
- 2 large Eggs
- 125g Ground almonds
- 25g Plain flour
- 1/4 tsp Almond extract
- 15g Flaked almonds
Method
- Heat the oven to 190°C (170°C fan). Line a 23cm loose-bottomed tart tin with the pastry, pressing it into the flutes without stretching. Trim the edge, prick the base and chill for 15 minutes.
- Line the pastry with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, then bake for 5 minutes more until the base looks dry. Leave the oven on.
- Beat the butter and caster sugar until creamy. Beat in the eggs one at a time, then fold in the ground almonds, plain flour and almond extract.
- Spread the jam over the pastry base. Spoon the frangipane over it and level gently. Arrange the blackberries over the top and scatter with flaked almonds.
- Bake for 30–35 minutes until the filling is risen, golden and set in the centre. If the almonds brown too quickly, cover loosely with foil.
- Cool in the tin for 20 minutes, then lift out and cool for at least 40 minutes before slicing so the filling can settle.
Allotment tip
Use dry berries and avoid pressing them deeply into the frangipane. A fully baked, dry pastry base helps prevent a soggy bottom.
Ingredient swaps
Use raspberry or blackcurrant jam and the same weight of berries. Ground hazelnuts can replace almonds, but they change the flavour and still count as tree nuts.
Allergens: Wheat (gluten) in the pastry and flour; eggs; milk (dairy) in some pastry; almonds (tree nuts). Check pastry packaging.
Storing leftovers
Cool completely, cover and refrigerate within two hours because the tart contains egg and fresh fruit. Eat within 48 hours or freeze slices.