Berry and Almond Tart and a rainy day

Hope you are having a great Friday, if you’re in Melbourne, then it’s a rainy Friday..
and I ♥ rainy days!
Yay for the weekend, yay for dads being home, yay for doing family things and yay for no market tomorrow.

I have had a few requests from people for a recipe with berries, so I thought I’d share a yummy rich tart recipe which you can use any seasonal berries you like or use frozen berries as I have.

Berry and Almond Tart and a rainy day
Prep time
Cook time
Total time
Recipe type: Tart
Serves: 23cm tart
  • 1 quantity sweet pastry
  • 150g unsalted butter, softened
  • 145g (2/3 cup) caster sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 140g (1⅓ cups) almond meal
  • 30 g (1/4 cup) plain flour
  • berries, however many you want to fill the tart
  1. preheat oven to 190 C (375 F). roll out the pastry to line a 23cm tart tin. chill for 20 min
  2. line pastry shell with baking paper and some rice or beans and blind bake the pastry for 10 min then remove paper and rice/beans and cook for a further 5 minutes or pastry is just cooked but still pale
  3. in the meantime make almond filling, beat butter and sugar and vanilla together till pale and creamy, this will take about 5 minutes
  4. beat in the eggs, one at a time and then fold in the almond meal and flour.
  5. spread the almond filling into the pastry shell
  6. top with berries of your choice, I used frozen blackberries this time. press the berries slightly into the almond filling with your hand
  7. bake for about 30 minutes or until filling is golden and firm
  8. when it's slightly cooled I just brush tart with an apricot glaze which is made by putting a couple of tablespoons of apricot jam and a couple of tablespoons of sugar and about ⅓ cup of hot water and simmer on medium to low until it reduces and thickens.


Sweet pastry





enjoy your weekend ♥