SUMMER BERRY AND ALMOND TART

Summer Berry and Almond Tart image

Provided by bluemoon downunder

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

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260 g plain flour
60 g icing sugar
250 g unsalted butter, cold
1 pinch salt
50 ml water
1 orange, zested and finely chopped
4 cups berries, washed, carefully dried and, except for smaller berries, sliced in half lengthwise
125 g butter
125 g caster sugar
2 eggs
vanilla essence
125 g almond meal
1 tablespoon flour

Steps:

DAMIEN'S FLAKY PASTRY:.
Sieve the flour and icing sugar, sprinkle with salt and orange zest.
Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
Refrigerate for an hour before using to line tart casing.
Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
Allow to cool before lining with the frangipane.
FRANGIPANE:.
Cream butter, vanilla and sugar together.
Work in 1 egg at a time until emulsified.
Sift over the flour and almond meal and proceed to gently fold together.
To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
Allow to cool before serving.
The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.