chicken-and-egg - page 32

Chicken & Egg. Welfare and Food Together.
On a lightly floured work surface, roll out
your pastry to about 3mm thick, then drape it
over your tart tin, pressing it well into the sides
with your fingers. Roll your rolling pin over the
top to remove the excess pastry. Chill the lined
tart case for at least 30 minutes.
Meanwhile, make the frangipane for the
filling. Using an electric whisk or a wooden
spoon and a firm wrist, beat the butter, sugar,
almonds, flour, eggs and orange juice and
zest until smooth and creamy.
Preheat the oven to 200°C/180°C/gas
mark 6 and put a baking sheet in to heat up.
Remove the tart tin from the fridge and spread
2 tablespoons of jam over the pastry base.
Using a large spoon, dollop the frangipane on
top of the jam, spreading it evenly across the
base. Toss the frozen berries in the remaining
jam and sprinkle over the frangipane. Sprinkle
with the slivered almonds.
Place the tart on the hot baking sheet in the
oven and bake for 30 minutes or until the filling
is just firm to the touch. If it needs a few minutes
longer, reduce the oven temperature to 180°C/
fan 160°C/gas mark 4. Remove the tart from the
oven and set aside to cool for 30 minutes.
Brush the warm apricot jam all over the tart
and serve warm or cold, cut into wedges, with
dollops of thick double cream or crème fraîche
Jumble Berry Tart
Equipment: 1 x 23cm loose-
bottomed round fluted tart tin
350g sweet shortcrust pastry
A little plain flour, for dusting
75g butter, softened
75g caster sugar
75g ground almonds
50g self-raising flour
2 medium free range eggs, beaten
Juice and grated zest of 1 large orange
4 tbsp berry jam, e.g. blackberries,
blueberries, raspberries, strawberries,
15g almonds, cut into slivers
(ones with skins look prettiest)
2 tbsp apricot jam, warmed
Thick double cream or créme
fraîche, to serve
Recipe courtesy of
This gorgeous tart is full of oozy jam, sharp berries and fudgy almonds,
all jumbled on top of delicious crisp pastry. It’s perfect for just about
any day of the year.
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