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 ♥

  • Mmmm yum – my dinner is in the oven and that tart is making me hungrier!
    Have a lovely weekend.

  • I've baked today but if I hadn't, I'd be making THAT!!! I'll store it away for another day xx

  • It looks amazing! Thanks for the recipe and the photos, which are so good. I'm always a bit lost without a pictorial guide. Thanks! Your children are so lucky!

  • Cat

    I'm so making that next week Cathie – thanks! xo

  • As soon as our weather turns just that bit more chilly, I'll have my excuses to make this gorgeous bit of comfort food. Yum x

  • Yum yum yum Cathie. You are amazing.

    And I second all your "Yays". I hope you have a great weekend. xxx

  • That looks so delicious!!! Yes, looking forward to the weekend here too!

  • oh this tart looks so amazing!! Beautiful! And bring on the weekend!!

  • I could not write long comments because iwas sick :(( fortunately I survived..

    I followed the article but I can write new i'm sorry :(( (moreover I could not win gifts:DD)

    this definitely a great tart :)) i love it!

  • A delicious post darling. Today was a gorgeous day and I hope that it will stay sunny the entire weekend. I wish you a lovely and sunny weekend.

    Love & Hugs

  • Cathie darling you mentioned you love rainy days and here I am wishing you a sunny weekend. Luv, I hope the skies over m.e. turn out as you please.


  • hhmmmmm looks delicious Cathie!

  • Thanks for sharing – enjoy your weekend too!

  • Looks delicious – bookmarking now!

  • I love rainy days as well…which is why I live in Seattle! This tart makes a rainy day even better.

  • fabulous tart recipe I make something similar and its become my signature. I put a layer of ricotta on the bottom first.

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