Mixed Berry And Almond Tarts By Jason Roberts - OzHarvest #HereForHope

Mixed Berry And Almond Tarts By Jason Roberts - OzHarvest #HereForHope

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Made with these products:

Ingredients

Flaky Pastry

  • 260g plain flour
  • 60g icing sugar
  • pinch of salt
  • finely grated zest of 1 orange
  • 250g devondale unsalted butter (cold)
  • 50ml water

Almond Cream

  • 140g devondale unsalted butter (softened)
  • 140g caster sugar
  • ½ teaspoon vanilla essence
  • 2 eggs
  • 160g almond meal
  • 2 tablespoon plain flour
  • 2 cup perfection fresh raspberries
  • 1 cup perfection fresh blackberries

Method

Flaky Pastry

  1. Sieve the flour and icing sugar onto a cool bench, sprinkle with salt and orange zest
  2. Take the cold butter and grate it over the flour the using fingertips coat the butter with flour, separating any large butter clusters
  3. Make a well and pour on the water
  4. Using the heel of your hand, proceed by pushing the butter into the flour away from your self
  5. Pull flour and butter back and repeat till flour has absorbed the butter and you are left with dough
  6. Wrap the dough tightly and place into the refrigerator to rest for an hour before using

Almond Cream

  1. Beat the butter, sugar and vanilla together until pale
  2. Whisk in egg until smooth
  3. Sift over the almond meal and flour and gently fold in
  4. Pre-heat oven, 170°c (340°f)
  5. Roll the pastry out on a floured surface to about 3 mm (1/8th inch) in thickness
  6. Invert a fluted tart tin over the pastry ( 30 cmx 12cm) and cut around, adding an extra 2cm (3/4 inch) border. Push pastry into tin using floured finger tips to get right into the edges
  7. Refrigerate for at least 10 minutes
  8. Spoon the almond mixture (into the cooked tart shells, approximately ¾ full
  9. Scatter over a generous amount of the mixed fresh berries
  10. Place into the oven at 170°c (340°f) for 20-30 mins
  11. When cooked the tart should be golden and firm to touch, remove from oven to cool
  12. Best served dusted with icing sugar and a big spoon of lightly whipped cream

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