Ingredients

• 375g (13oz) ready-rolled puff pastry     

• 300g (10 ½ oz) blueberries     

• 300g (10 ½ oz) raspberries        

 

For the frangipane:     

• 100g (3 ½ oz) butter     

• 100g (3 ½ oz) caster sugar     

• 1 egg & 1 egg yolk, beaten together     

• 100g (3 ½ oz) ground almonds     

• 2 tablespoons flour          

• Icing sugar to dust

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Method

1. Preheat the oven to 200C / 400F / Gas Mark 6. Line a large baking tray with non-stick baking parchment.

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2. On a lightly floured surface, roll out the pastry very thinly into a rectangle approx. 36cm x 24cm. Transfer to the lined baking tray.

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3. For the frangipane, in a bowl beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Fold in the almonds and flour and mix.

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4. Using a flat bladed knife, carefully spread the frangipane in a thin, even layer to cover the pastry base. Scatter the berries all over the frangipane and lightly push in.

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5. Bake in the oven for 20-25 minutes until the tart is golden and cooked. Dust the cooked tart with icing sugar and serve warm or at room temperature. 

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