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Summer berry bakewell
Summer berry bakewell
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Prep Time:
70 minutes
Cook Time:
35 minutes
Total Time:
105 minutes
Celebrate summer's end with a delicious berry tart.
Ingredients:
  • 375g block shortcrust pastry
  • 132.00 gm good-quality raspberry jam
  • 100g unsalted butter
  • 100g caster sugar
  • 1 egg
  • 60g almond meal
  • 10.00 gm self-raising flour
  • 100g raspberries
  • 100g blueberries
  • Icing sugar, to dust
  • Thick cream, to serve
Instructions:
  • Roll out the pastry and gently place it into a 30 x 11cm loose-bottomed fluted tart pan. Use a fork to prick the base, then refrigerate for 30 minutes.
  • Preheat the oven to 190°C for the perfect cooking temperature.
  • Place baking paper and rice or pastry weights on the pastry to ensure an even bake. Blind-bake for 10 minutes, then remove the rice and paper and let it cool slightly before generously spreading with raspberry jam.
  • Combine butter and caster sugar until light and fluffy, then mix in the egg. Gently mix in almond meal and flour. Spread this mixture over the jam and create a visually appealing pattern with the fruit on top.
  • Bake until golden, then sprinkle with icing sugar and enjoy warm with cream.

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