Summer Berry And Almond Tart
- 2 sheets frozen pie dough, thawed
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 None eggs
- 1 cup ground almonds
- 1 tbsp self-rising flour
- 1/3 cup raspberry jam
- 7 oz mixed berries
- Preheat oven to 350u0b0F. Grease and line a 13x4 inch tart pan with pie dough. Trim excess. Chill for 15 mins, until firm.
- Line tart shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.
- Meanwhile, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in ground almonds and flour. Spread jam over tart base and top with almond mixture. Arrange mixed berries over top. Bake for 20-25 mins, until golden.
- Cut into slices and serve warm or at room temperature.
unsalted butter, granulated sugar, eggs, ground almonds, flour, raspberry jam, mixed berries
Taken from recipes-plus.com/api/v2.0/recipes/23966 (may not work)