Raspberry and Almond Tart

Something slightly different for Raspberry cake day.

Makes 1 x 20 cm Tart


Sweet Pastry

40 g                icing sugar, sieved
1                      egg yolk
60 g                butter, softened
125 g              plain flour
1 tbsp             water
1 pinch           salt

Almond Cream

100 g             butter, softened
100 g             icing sugar, sifted
100 g              ground almonds
2                      eggs
2 tbsp            cream 


250 g              frozen raspberries, thawed and drained
150 g              frozen blue berries, thawed and drained



Making the Sweet Pastry:

  • In a large bowl, mix together the icing sugar and egg yolk to a smooth paste
  • Then add the softened butter and cream together to give a smooth appearance
  • Add the flour and a pinch of salt to the butter mixture and rub together using your fingertips until it resembeles bread crumbs in texture
  • Add the water, then mix and press together
  • Lightly flour your work surface and place the dough on it
  • Knead with the palms of your hands until it is well blended
  • Form into the shape of a round flat patty
  • Wrap in cling film and refrigerate for a minumum of 20 minutes

Rolling and cooking the pastry:

  • Roll out the sweet pastry and line your tart tin
  • Trim off the excess pastry and prick the bottom with a fork all over
  • Freeze for 30 minutes as this will help prevent shrinkage
  • Pre heat the oven to 180°C
  • Cook the pastry blind with baking beans for 5 minutes
  • Remove the baking beans and paper, bake until golden grown
  • Brush with egg white and bake for a further minute
  • Set to one side

To make the almond cream:

  • Combine all of the ingredients and mix until well blended.

To assemble the tart

  • Spread the almond cream on the bottom of the tart.
  • Scatter the raspberries and blue berries over the top
  • Place the tart in the oven and bake for 30 minutes at 160°C
  • Remove and allow to cool