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DAMIEN'S FLAKY PASTRY:
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Sieve the flour and icing sugar, sprinkle with salt and orange zest.
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Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
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Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
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Refrigerate for an hour before using to line tart casing.
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Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170u00b0C for approximately 15-20 minutes or until the tart shell is golden in colour.
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Allow to cool before lining with the frangipane.
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FRANGIPANE:
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Cream butter, vanilla and sugar together.
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Work in 1 egg at a time until emulsified.
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Sift over the flour and almond meal and proceed to gently fold together.
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To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
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Place the tart back into the oven at 170u00b0C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
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Allow to cool before serving.
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The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.
