Blackberry and Almond Tart

Ingredients

275–350g (10–12oz) readymade shortcrust or puff pastry
3 tablespoons blackberry or
blackcurrant jam
2 eggs
100g (4oz) caster sugar
100g (4oz) softened butter
100g (4oz) ground almonds
175g (6oz) blackberries

Instructions for Preperation

Roll out the pastry on a lightly floured surface into a circle large enough to line a 23cm/9 inch non-stick tart tin (preferably loosebottomed). Lift the pastry on to the rolling pin and place in the tart tin, easing the pastry into the bottom and corners of the tin and trimming off any excess overhanging pastry.

Prick the base well with a fork. Spoon and spread the jam over the base, then refrigerate for 20 minutes.

In a food processor, blend together the eggs, sugar, butter and almonds until totally combined. Spread the almond mix into the tart case and place the blackberries on top.

Bake the tart for 40–45 minutes until golden brown and firm to the touch.

More...
Eat warm or cold with pouring cream.
The tart can be dusted with icing sugar before serving.