IN SEASON


BLACKBERRY TART WITH TOASTED ALMONDS AND WHITE CHOCOLATE Serves 12


FOR THE TART CASE 200g plain fl our 50g caster sugar 80g unsalted butter 1 egg


FOR THE FILLING 100g ground almonds 80g caster sugar 80g unsalted butter 2 eggs, beaten 1 vanilla pod or 1 tsp of essence 100g white chocolate chips


FOR THE TOPPING 3 punnets blackberries, approx. 450g 50g white chocolate 50g brown sugar 100g fl aked almonds


1 Pre-heat the oven to 180C/gas 4. Start by making the pastry for the tart case. Place the fl our and butter into a mixer and allow to come together, add the sugar and then the


egg. Once it has formed a dough, wrap it in cling fi lm and place into the fridge for 10 mins to fi rm up.


2 Roll out the pastry on a fl oured surface and line a 30cm tart case, trimming off any excess pastry with a knife. Place back into the fridge to cool and fi rm up whilst you make the fi lling.


3 Make the fi lling by creaming the butter and sugar together. Add the ground almonds and vanilla, then the eggs a little at a time. Once it has come together to form a smooth paste add the white chocolate chips.


4 Take the tart case out of the fridge and gently pierce with a fork, then spoon the fi lling into the centre. Evenly spread out the fi lling over the whole tart using the back of a spoon. Arrange the blackberries around the tart case, then sprinkle over the fl aked almonds and brown sugar.


5 Place the tart in the oven for 25 mins. You can test if the tart is cooked by placing a knife into the centre and see if it comes out clean.


6 Remove the tart from the oven and allow to cool gently on a wire rack. To serve, grate the white chocolate over the tart.


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