Almond and Blackberry Tart
Nadiya Hussain’s recipe originally published in the The Times, 2018.
Almond and Blackberry Tart
Author: HomeContessa.com
Recipe type: Dessert
- A packet of ready-made shortcrust pastry, rolled out to 3mm thickness (or make a batch of pastry with 125g flour and 70g butter)
- A packet of ready-made shortcrust pastry, rolled out to 3mm thickness (or make a batch of pastry with 125g flour and 70g butter)
- 75g butter
- 75g butter
- 75g caster sugar
- 75g caster sugar
- 2 eggs
- 2 eggs
- 75g ground almonds
- 75g ground almonds
- A punnet of blackberries
- A punnet of blackberries
- A handful of sliced almonds for decoration
- A handful of sliced almonds for decoration
- Icing sugar for dusting
- Preheat the oven to Gas mark 6 / 200C degrees
- Line an 8in loose bottomed tart tin with the pastry and blind bake for 15 mins
- Leave to cool and make the filling.
- Beat the butter and sugar until light and fluffy. Gradually add the eggs. Add the almonds and mix in well.
- Spread the filling inside the pastry shell, dot with the blackberries and sprinkle the sliced almonds on top.
- Bake for 35 mins.
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