Berry Tart

40g ground almonds
125g butter
60g icing sugar
150g flour
1 pinch salt
1 egg yolk
600g mixed fresh berries
3 eggs
300g sour cream
50g sugar
2 drops vanilla essence
To blind bake (bake a pastry case without any filling
to ensure a crisp pastry) the case you’ll need:

Butter for the tin
Baking paper
Dried beans (to weigh down the paper and dough
to prevent it from rising)

Method:

In a bowl mix the ground almonds with the butter, icing sugar, flour, salt and egg yolk and knead to a smooth dough. If required add a bit of cold water. Place dough in the refrigerator and leave to rest for an hour.

Roll out the dough on a lightly floured surface and line a greased pastry tin with it. Cover with baking paper, weigh down with the beans and place into a pre-heated oven at 200°C/180°C fan-assisted / Gas mark 6 for 10 minutes.

Wash and drain the berries. Take the pastry out of the oven and remove the baking paper and beans. In a bowl beat the eggs together with the sour cream, sugar and vanilla essence. Spread the berries over the bottom of the pastry, pour over the egg mixture and place back into the oven for 30-35 minutes. Take out of the oven and leave to cool off. To serve decorate with fresh berries. In a bowl mix the ground almonds with the butter, icing sugar, flour, salt and egg yolk and knead to a smooth dough. If required add a bit of cold water. Place dough in the refrigerator and leave to rest for an hour.

Roll out the dough on a lightly floured surface and line a greased pastry tin with it. Cover with baking paper, weigh down with the beans and place into a pre-heated oven at 200°C/180°C fan-assisted / Gas mark 6 for 10 minutes.

Wash and drain the berries. Take the pastry out of the oven and remove the baking paper and beans. In a bowl beat the eggs together with the sour cream, sugar and vanilla essence. Spread the berries over the bottom of the pastry, pour over the egg mixture and place back into the oven for 30-35 minutes. Take out of the oven and leave to cool off. To serve decorate with fresh berries.