Berry Almond Tart

Ingredients

• 150 g (1 1/4 cups)plain flour
• 50 g (1/2 cup)ground almonds
• 113 g (4 oz; 1 stick)butter
• 25 g (2 tablespoons)sugar
• 60 ml (1/4 cup), chilledwhole milk
• 30 ml (2 tablespoons)seedless raspberry jam
• 3 largeeggs
• 80 ml (1/3 cup)double cream
• 50 g (1/4 cup)sugar
• 65 g (2/3 cup)ground almonds
• 57 g (2 oz; 1/2 stick)butter
• 5 ml (1 teaspoon)almond extract
• 16 g (2 tablespoons)plain flour
• 125 g (1 cup), washed and drainedraspberries
• 125 g (1 cup), washed and drainedblackberries

Instructions

1. 1

   Mix the pastry

   Sift the flour into a large mixing bowl and stir in the ground almonds. Cut the butter into small pieces, then rub it into the dry ingredients with your fingertips or a pastry cutter. Mix in the sugar, add the chilled milk, and bring the mixture together until it clings.

2. 2

   Chill the dough

   Knead the dough lightly in the bowl until smooth. Wrap it in parchment paper or foil, or place it in a freezer bag, and refrigerate for at least 20 minutes.

3. 3

   Prepare the case

   Preheat the oven to 190°C (375°F) and grease a 23 cm (9-inch) round tart tin with butter. Roll the pastry on a floured work surface into a round at least 5 cm (2 inches) wider than the tin. Line the tin with pastry, trim the excess from the edge and prick the base with a fork.

4. 4

   Add jam and berries

   Put the raspberry jam in a microwave-safe bowl and heat on high for 20 seconds. Spread it over the pastry with the back of a spoon or a pastry brush, then cover the jam with the berries.

5. 5

   Whisk the filling

   Whisk the eggs, cream, sugar, ground almonds, flour and almond extract in a mixing bowl until smooth and aerated. Melt the butter, pour it into the egg mixture and whisk until fully combined.

6. 6

   Fill the tart

   Pour the egg mixture evenly around the berries.

7. 7

   Bake until set

   Bake at 190°C (375°F) for 20 minutes. Reduce the oven to 180°C (350°F) and bake for a further 20–25 minutes, until the filling is fully set and pale golden.

8. 8

   Cool and serve

   Remove the tart from the oven and leave it to cool. Serve warm or cold with fresh cream.

What is a berry almond tart?

This tart brings together a buttery pastry case, a layer of raspberry jam, fresh berries and an almond custard filling. Its combination of fruit and ground almonds makes it a fitting addition to an Irish-style dessert table.

Here, the pastry is chilled before rolling, while the filling bakes around the berries. The jam underneath helps give the fruit a sweet, bright base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 9g protein, 37g carbs, 31g fat.

The pastry and filling contribute carbohydrates from the flour, sugar and fruit, while butter and cream supply much of the fat; eggs and ground almonds add protein as well as fat. Pair a slice with fresh fruit or serve a modest spoonful of cream alongside it for a balanced dessert plate.

Building the pastry

Almond pastry: rubbing the butter into the flour and ground almonds helps create a tender, crumbly texture. Work lightly, and stop once the mixture comes together after adding the chilled milk.

Chilling: give the wrapped dough at least 20 minutes in the fridge before rolling. This makes it easier to handle and line the tin.

Layering the fruit

Jam base: warming the seedless raspberry jam for 20 seconds loosens it so it spreads over the pastry without much effort. Keep the layer even rather than piling it up.

Berries: use the washed and drained fruit as directed, so excess water does not dilute the filling. Spread the raspberries and blackberries across the base before pouring in the custard.

Getting the filling right

Whisking: beat the eggs, cream, sugar, almonds, flour and almond extract until smooth and aerated. Whisk the melted butter in thoroughly so it is distributed through the mixture.

Pouring: add the filling evenly around the berries rather than trying to bury each one. This keeps the fruit visible and lets the custard set around it.

How to tell when it is done

Two-stage bake: start at 190°C for 20 minutes, then lower the oven to 180°C and bake for another 20–25 minutes. The gradual change gives the pastry time to bake while the filling sets.

Doneness: look for a fully set filling with a pale golden colour. If the centre still looks liquid, continue baking until it has set.

Serving the tart

Temperature: the tart can be served warm or cold, so allow it to cool before slicing if you want cleaner portions. Fresh cream is the suggested accompaniment.

For a simple dessert plate, serve a slice with a spoonful of cream and let the berries provide the fruity contrast to the almond custard.

Recipe notes & tips

• Chill the pastry for at least 20 minutes before rolling it out.
• Roll the pastry on a lightly floured surface so it does not stick.
• Drain the berries well after washing them.
• Warm the jam for only 20 seconds, just until it is easy to spread.
• Let the tart cool before slicing if you prefer neater portions.
• Check that the filling is fully set and pale golden before taking the tart out.

Variations

• Use one berry: Replace the mixed fruit with an equal amount of raspberries or blackberries.
• Try another jam: Use seedless blackberry jam in place of raspberry jam.
• Add citrus: Grate a little lemon zest into the filling for a fresh note.
• Serve with yoghurt: Offer thick natural yoghurt instead of fresh cream.
• Use a tart tin: Keep the tin round and around 23 cm wide so the pastry and filling fit as intended.

Common mistakes to avoid

• Skipping the chill: The dough will be harder to handle; refrigerate it for at least 20 minutes.
• Using wet berries: Extra water can affect the filling; wash and drain the fruit before assembling.
• Rolling too small: The pastry may not line the tin; make it at least 5 cm wider than the tin.
• Overheating the jam: It only needs 20 seconds in the microwave to become spreadable.
• Underbaking the filling: The centre may remain unset; bake until the filling is fully set and pale golden.
• Cutting too soon: Warm custard can make slices harder to serve neatly; allow the tart to cool first.

How to store

Cover and refrigerate leftover tart for up to 3 days. Serve chilled or warm individual portions gently in the oven until heated through.

Frequently asked questions