Almond and Blackberry Tart

Nadiya Hussain’s recipe originally published in the The Times, 2018.

Almond and Blackberry Tart
 
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat the oven to Gas mark 6 / 200C degrees
  2. Line an 8in loose bottomed tart tin with the pastry and blind bake for 15 mins
  3. Leave to cool and make the filling.
  4. Beat the butter and sugar until light and fluffy. Gradually add the eggs. Add the almonds and mix in well.
  5. Spread the filling inside the pastry shell, dot with the blackberries and sprinkle the sliced almonds on top.
  6. Bake for 35 mins.