Almond and Blackberry Tart

Cooks in 30 minutes

Perfect autumnal dessert, Almond and Blackberry Tart, baked in a rich, crumbly pastry case. Great combination of taste and texture. The ideal choice with a cup of tea or coffee, on a chilly autumn day.


You will need

  • 6 loose-bottomed tart tin 7 cm (2.75 in)
  • Food processor
  • Small bowl
  • Large baking sheet
  • Sieve
  • Piping bag


Serves 6

Almond and Blackberry Tart's

  • 600 g (1 lb 5 oz) of sweet pastry
  • 450 g (1 lb) of frangipane
  • 200 g (7 oz) blackberries (can be frozen)
  • 2 tbsp of flaked almonds
  • Butter for greasing
  • Fresh fruit, whipped cream and maple syrup for serving

For the sweet pastry

  • 250 g (9 oz) plain flour
  • 125 g (4 1/2 oz) sugar
  • 125 g (4 1/2 oz) butter, room temperature
  • 2 medium-size free-range eggs
  • 1 tsp of vanilla extract

For the frangipane

  • 125 g ( 4 1/2 oz) ground almond
  • 125 g (4 1/2 oz) caster sugar
  • 125 g (4 1/2 oz) butter, room temperature
  • 2 medium-size free-range eggs
  • 1 tsp of almond extract
  • 1 tsp of vanilla extract

Preparation Method

55 minutes
  1. To make sweet pastry sieve the flour onto a clean work surface, add sugar and butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
  2. Add the eggs and vanilla extract to the mixture and gently work it together until dough forms. Don’t work the sweet pastry too much at this stage. Flour it lightly ready dough and wrap in cling film. Place in the fridge till needed.
  3. Meanwhile, combine all the frangipane ingredients in a food processor until smooth. Place into the small bowl and wrap in cling film and chill in the fridge.
  4. Dust a clean work surface with little flour and press sweet pastry into a rectangle shape. Roll out the dough to about 3 millimetres thickness and cut out 6 discs from the pastry to line the greased 7 cm (2.75 in) loose-bottomed tart tin. Chill in the fridge for at least 30 minutes.
  5. Preheat the oven to 160˚C/320˚F/Gas mark 3.
  6. Fill a piping bag with frangipane and spread filling evenly into the previously prepared tarts up to ¾ of their high.
  7. Arrange the blackberries, nicely spaced, in the mixture, pushing them down so that they are sitting in it firmly. Sprinkle over the top flake almonds and place tarts on the baking sheet in the oven for 25-30 minutes or until golden brown.
  8. Remove blackberry and almond tarts from the oven and allow them to cool slightly. Serve warm with whipped cream or vanilla ice cream and some fresh fruit.

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