Summer Berry And Almond Tart

1. 1

   Preheat oven to 350u00b0F. Grease and line a 13x4 inch tart pan with pie dough. Trim excess. Chill for 15 mins, until firm.

2. 2

   Line tart shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.

3. 3

   Meanwhile, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in ground almonds and flour. Spread jam over tart base and top with almond mixture. Arrange mixed berries over top. Bake for 20-25 mins, until golden.

4. 4

   Cut into slices and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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