almond cream

This classic almond frangipane tart comes studded with zesty blackberries to add a pop of fruity flavour &amp; visual interest. True to tradition, this sweet pastry tart filled with baked almond cream is a simple, understated yet stunning dessert to serve.

Blackberry and Almond Frangipane Tart

200 g Plain (all purpose) flour

Icing sugar

150 g Kerrygold Butter (straight

Salt

Water

g Kerrygold Butter (room temperature)

100 g Caster sugar (white

Eggs (large, free-range)

100 g Ground almonds

tbsp Blackberry jam

g Blackberries

Blanched almonds

Put the flour into a medium-sized bowl and sieve in the icing sugar

Add the salt

Cube the butter, then add to the bowl

Toss all ingredients together briefly using your hands than use your fingertips to rub the butter into the other ingredients until the mix resembles fine breadcrumbs

Tip the egg yolk into the bowl along with 1 tbsp of ice-cold water

Use a blunt knife to chop and mix the dough until it comes together. Add a little more water only if absolutely necessary. The dough should easily come together to form a soft ball. Adding too much water will make the dough sticky and difficult to handle

Turn onto a lightly floured worktop and knead gently and briefly until it is smooth

Flatten the dough slightly, wrap in clingfilm and chill for 45 minutes before using

Make the Sweet Pastry

On a floured work surface, roll the pastry out to around 2mm thickness and use to line your tart tin. Ensure it reaches the corners of the tin well

Use a sharp knife to trim (or knock off) any pastry that overhangs the tin and use the off-cuts to patch up any tears in the pastry as required

Cover and chill in the fridge for at least 30 minutes - this helps the dough firm up again, and reduces the chances of the edges falling down or shrinking excessively during the bake

Meanwhile, preheat the oven to 180C/ 350F/ GM 4

When the pastry has chilled, remove the cover and prick the base all over with a fork

Next, cut a sheet of baking parchment large enough to cover the base and sides of the tin. Scrunch it up, then unroll it – this makes it easier to lay inside of the tin. Fit the parchment in the tin and fill with baking beans, spreading them out to ensure they cover the entire base, especially the corners, where the pastry is prone to rising

Transfer the tin to the oven and bake for 15 minutes, then remove the beans and parchment (careful – they will be hot) and bake for a further 5 minutes, then take out of the oven and set aside

Blind Bake the Pastry

In a medium bowl cream the softened butter with the sugar using electric beaters

Add the eggs, one at a time, beating well between each addition

Mix in the ground almonds

Make the Filling

Spoon the jam onto the base of the tart case and use a blunt knife to spread it out

Carefully spoon the frangipane batter over the top and again, spread it out carefully using a blunt knife. Aim to take the batter to the very edge of the tart, covering the jam entirely, so it is less likely to bubble through the frangipane as it bakes

Top the frangipane with fresh blackberries, chop the almonds in half and scater over the top too. There is no need to press them down, the batter will rise up as it bakes

Return the tart to the oven and cook for 18-23 minutes

Let cool in the tin, then transfer to a serving plate and dust with icing sugar if desired

Assemble and Bake

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Blackberry and Almond Frangipane Ta...

The most viewed almond cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine