Carolyn's Blueberry and Raspberry Almond Tart with Vanilla Cream



  • 200g plain flour

  • ¼ tsp salt

  • 30g icing sugar

  • 100g butter

  • 1 egg

  • 1 tsp lemon juice

  • 30g iced water


  • 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


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

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