Summer Berry And Almond Tart Recipe

Name: Summer Berry And Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DAMIENs FLAKY PASTRY; 260 g plain flour; 60 g icing sugar; 250 g unsalted butter, cold; 1 pinch salt; 50 ml water; 1 orange, zested and finely chopped; 4 cups berries, washed, carefully dried and, except for smaller berries, sliced in half lengthwise; FRANGIPANE; 125 g butter; 125 g caster sugar; 2 eggs; vanilla essence; 125 g almond meal; 1 tablespoon flour

Servings: persons

DAMIENs FLAKY PASTRY
260 g plain flour
60 g icing sugar
250 g unsalted butter, cold
1 pinch salt
50 ml water
1 orange, zested and finely chopped
4 cups berries, washed, carefully dried and, except for smaller berries, sliced in half lengthwise
FRANGIPANE
125 g butter
125 g caster sugar
2 eggs
vanilla essence
125 g almond meal
1 tablespoon flour

1
DAMIEN'S FLAKY PASTRY:
2
Sieve the flour and icing sugar, sprinkle with salt and orange zest.
3
Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
4
Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
5
Refrigerate for an hour before using to line tart casing.
6
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.
7
Allow to cool before lining with the frangipane.
8
FRANGIPANE:
9
Cream butter, vanilla and sugar together.
10
Work in 1 egg at a time until emulsified.
11
Sift over the flour and almond meal and proceed to gently fold together.
12
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.
13
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.
14
Allow to cool before serving.
15
The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.

1366

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: DAMIENs FLAKY PASTRY, 260 g plain flour, 60 g icing sugar, 250 g unsalted butter, cold, and more.

Yes, Summer Berry And Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Berry And Almond Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions