Blackberries and almond tart

I wanted to make cherry and almond tart for sweet treats over the weekend, but as I couldn’t find cherries (not in season), I bought a pack of frozen blackberries instead.  The recipe is courtesy of, with slight modification.


A) Pastry

  • 1 cup plain flour
  • 1/4 cup ground almond
  • 2 tbsp caster sugar
  • 1/4 cup cold water
  • 6 tbsp butter, chilled and diced

B) Tart

  • 400g frozen blackberries
  • 4 tbsp caster sugar
  • 1 cup ground almond
  • 1/4 cup plain flour
  • 125g butter
  • 2 eggs
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract


A) Pastry

  1. Mix the flour, ground almond and sugar in a food processor, pulse until the mixture resembles crumbs.
  2. Add in the water and quickly work the mix into a dough with your hands
  3. Place in clingfilm and refrigerate for 30 minutes
  4. Grease a 9 inch loose based tart tin
  5. Pre-heat the oven to 200 degrees (gasmark 6)
  6. Roll out the dough on a floured surface into a 9 inch (and a bit) circle (thickness of 1cm)
  7. Place the rolled-out pastry into the tart tin, pressing the pastry into the sides of the tin
  8. Place a greased kitchen foil (grease-side down) onto the pastry and weigh the foil down with dried beans until all the foil is covered
  9. Bake for 10 minutes, remove the foil and prick the pastry surface with a fork
  10. Bake again for a further 10 minutes and remove from the oven

B) Tart mix

  1. Reduce the heat of the oven to 160 degrees (gasmark 4)
  2. Cream the butter, vanilla and sugar until the mixture turns pale
  3. Add the eggs one at a time, beating at intervals
  4. Mix in the ground almond, beat for 15 seconds and stir in the flour
  5. Spread the mix into the pastry case
  6. Place the blackberries on the almond mixture
  7. Bake for 45 minutes until the tart is golden and firm
  8. Dust with icing sugar before serving
  9. Serve warm with single cream 



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