Open Fruit Tart
Simple yet sumptuous - this fruity dessert is quick to prepare and still has wow factor.
Ingredients
- 1 quantity sweet rich flan pastry
- 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
Tools
- Kenwood Kitchen Machine
- K Beater
Method
- 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.
- Place the ground almonds, icing sugar, eggs, almond essence and cream in the Kenwood Bowl.
- 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.
- 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.