Almond berry tarts

October 16, 2014 (Last Updated: January 11, 2019)
Almond berry tarts recipe

This recipe was created by Duncan Doherty from Cotage Fromage at Vrede en Lust wine farm.

TO DRINK: Monis Medium Cream Sherry, with rich creaminess to complement the nuttiness of the tart and enhance the sweet berry flavours.

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Almond berry tarts

Ingredients

  • ALMOND PASTRY
  • 100g butter, softened
  • 100g icing sugar
  • 200g cake flour
  • 50g ground almonds
  • 1 large egg
  • FRANGIPANE
  • 200g butter, softened
  • 240g castor sugar
  • 4 large eggs
  • 240g ground almonds
  • 60g cake flour
  • berries or other seasonal fruit (enough to fill the tarts)

Instructions

1

To make the pastry, place all the ingredients in a food processor and blend until just combined. Wrap in plastic wrap and refrigerate for at least 30 minutes, then line 24 small tart moulds with the pastry and refrigerate again.

2

To make the frangipane, cream the butter and sugar together. Mix in the eggs one at a time, beating well after each addition. Work in the almonds and flour until you have a smooth consistency. Cover and refrigerate for 30 minutes.

3

Preheat the oven to 170ºC. Fill the tart moulds to about three-quarters full with the frangipane. Place the berries on top and cover with the remaining frangipane, leaving a pattern of openings (optional). Chill again for at least 30 minutes. The tarts must be cold before baking.

4

Bake until just set, about 40 minutes.

5

Remove from the oven and serve either warm or cold.

 

 

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October 16, 2014 (Last Updated: January 11, 2019) By
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