Open Fruit Tart


  • 0 of 5

Simple yet sumptuous - this fruity desert is quick to prepare and still has wow factor.

Serves: 6-8

Preperation Time: 25 minutes plus chilling and cooling

Cooking Time: 30-35 minutes

Tools: Kenwood Kitchen Machine, K Beater

1 quantity sweet rich flan pastry

For the Filling:
115g (4oz) ground almonds
115g (4oz) icing sugar
2 eggs
2.5ml (½ tsp) almond essence
150ml (¼ pint) single cream
300ml (½ pint) crème fraîche
450g (1lb) mixed soft fruits e.g. strawberries, raspberries, redcurrants, blueberries

1. Preheat the oven to 190°C/375°F/gas 5. Roll out the pastry on a lightly floured surface and use to line a 23cm (9 inch) fluted flan tin or a 33 x 11cm (13 x 4½ inch) fluted tranche tin. Chill for 30 minutes then bake blind for 15 minutes, or until barely coloured.

2. Place the ground almonds, icing sugar, eggs, almond essence and cream in the Kenwood Bowl.

3. Using the K Beater at minimum speed, mix together until smooth. Pour into the pastry case and
bake for 15-20 minutes or until set.

4. Transfer the tart to a cooling rack and leave until cold. Spread the crème fraîche over the top of the
tart and pile the soft fruits on top.