Carolyn's Blueberry and Raspberry Almond Tart with Vanilla Cream

Ingredients

Pastry:

• 200g plain flour

• ¼ tsp salt

• 30g icing sugar

• 100g butter

• 1 egg

• 1 tsp lemon juice

• 30g iced water

Frangipane:

• 110g butter

• 110g caster sugar

• 85g ground almonds

• 25g plain flour

• 2 eggs

• 50g raspberry jam

• Handful of blueberries

Vanilla cream:

• 130g whipping cream

• 30g icing sugar

• Vanilla pod

Method

Pastry: 1. Mix flour and sugar and rub in butter 2. Mix egg, water, and lemon juice 3. Add egg mix to flour to make a soft dough 4. Roll and line loose bottom tins 5. Chill in the fridge while you make the filling

Frangipane: 1. Place all ingredients except jam and blueberries in a bowl and mix till light and fluffy 2. Place a spoon of jam in each pastry case and spread out 3. Place a spoon of frangipane on top of the jam and carefully spread to fully cover the jam 4. Decorate with almonds and blueberries 5. Bake at gas 4 for approx. 30 minutes

Cream: 1. Split vanilla pod and place in bowl 2. Add cream and sugar and whisk until the desired consistency is achieved