Here is my winner recipe for Frangipane and berry tart. This is one recipe where I would urge you to make the pastry and not use store bought shortcrust pastry. It really does make all the difference! If you cant find fresh seasonal berries you can substitute them with peaches, nectarines or plums – its just as divine!
Makes 1 tart
For the Sweet Shortcrust Pastry
200g (1 ¼ cups) flour
Pinch of salt
50g icing sugar
100g butter, chilled and cubed
Zest of 1 lemon
1 egg yolk
For the Filling
80g butter, softened
80g castor sugar
80g ground almonds
2 tbsp (30ml) flour
2 eggs
Handful of fresh seasonal berries – raspberries, blackberries or gooseberries
Chantilly Cream (Vanilla Cream)
1 cup (250ml) cream
1 vanilla pod (or ½ tsp vanilla essence)
1 tsp (5ml) sugar
For Pastry
Preheat oven to 180°C.
Place flour, salt, icing sugar, butter and zest into a food processor and wiz to combine.
Transfer to a bowl, add the egg yolk and mix until smooth dough is formed. (Do not over mix).
Chill pastry for 30 minutes.
Place pastry onto a lightly floured surface and roll out thinly.
Press pastry gently into quiche tins and bake blind for 10 minutes.
For the Filling
Cream butter and sugar together and add ground almonds.
Stir in flour and add eggs one at a time, beating well after each addition.
To Assemble
Spoon filling into the pastry case and gently press in a handful or two of berries.
Bake for 30-40 minutes or until golden brown and filling has set.
Remove from oven, allow to cool and dust lightly with icing sugar.
Whip cream to soft peak stage and fold in vanilla and sugar.
Serve tart with a dollop of whipped Chantilly cream and a shot of espresso.
