The almonds and blackberries in this frangipane tart make a great combination of taste and texture. This tart also includes Tana’s dessert pastry recipe.
- For the
- dessert pastry:
- (Use 350g or 12oz for this recipe and freeze the leftovers)
- 125g (41/2oz) unsalted butter, chilled and cut into cubes, plus extra for greasing
- 250g (9oz) plain flour, plus extra if necessary and for dusting
- 50g (13/4oz) icing sugar
- 2 large free-range eggs
- Dash of milk
- For the
- almond and blackberry tart:
- 350g (12oz) dessert pastry
- Butter, for greasing
- Plain flour, for dusting
- 200g (7oz) blackberries
- Sifted icing sugar, for dusting
- Vanilla ice cream, to serve (optional)
- For the
- 175g (6oz) unsalted butter, softened
- 150g (51/2oz) caster sugar
- 200g (7oz) ground almonds
- 2 large free-range eggs, beaten (use some for brushing the tart case)
- Finely chopped zest of 1 unwaxed lemon
- You'll also need:
- 22cm (8 1/2in) loose-bottomed non-stick fluted tart tin
Lightly grease a 22cm (8 1/2in) loose-bottomed fluted tart tin and line the base with parchment paper.
Start by making the dessert pastry: sift the flour and icing sugar into a large mixing bowl and add the butter cubes. Using your fingertips, rub the butter in until the mixture resembles fine breadcrumbs. At this stage, either continue with your hands or transfer to a food mixer with a dough hook. Beat together one of the eggs with the milk, add this to the flour mixture and mix until it just comes together into a crumbly ball of dough. Do not overwork it; it should look a little dry. Add a little more flour if needed. Shape the dough into a ball, wrap it in clingfilm and place in the refrigerator to chill for at least 45 mins or overnight.
For the almond and blackberry tart: roll out 350g (120z) of the dessert pastry on a lightly-floured surface until about 8mm (3/8 in) thick. Use to line the tart tin, making sure that you gently press the pastry well into the corner and fluted edge. Prick the base lightly all over with a fork, cover loosely with clingfilm and place in the refrigerator to chill for at least 45 mins.
Preheat the oven to 200˚C/400˚F/gas mark 6.
Discard the clingfilm from the chilled tart case. Line with parchment paper and fill with baking beans, then ‘blind bake’ in the oven for 15 mins. Remove the tart case from the oven and lift out the paper and beans. Lightly brush the inside of the tart case all over with some of the beaten egg that you are using for the filling, then return to the oven for a further 5 mins, until lightly golden.
Meanwhile, make the frangipane: beat together the butter and sugar using a food mixer with a paddle attachment, or with a wooden spoon in a large mixing bowl, until pale and fluffy. Mix in the ground almonds, then add the beaten eggs along with the lemon zest a little at a time, beating after each addition.
Pour the frangipane mixture into the tart case, level out well, then arrange the blackberries, nicely spaced, in the mixture, pushing them down so that they are sitting in it firmly.
Return the tart to the oven and bake for 35-40 mins, until the frangipane is firm to the touch and springs back slightly. Remove from the oven and leave to cool in the tin on a wire rack for 15 mins, then carefully remove the tart from the tin. Dust with icing sugar and serve with vanilla ice cream or something equally delicious!
Top tip for making Tana Ramsay’s almond and blackberry tart
The dessert pastry ingredients make more pastry than you need for this almond and blackberry tart, but it freezes well.