Blackberry tart with Almond frangipane

Tangy blackberry tart with sweet Almond filling – Blackberries are usually cheaper than other berries, but they are by no means inferior…



Careme short crust pastry to line a 23cm tart tin (or you can make your own)

150g softened Butter

175g Almond meal

175g Castor sugar

1 teaspoon Vanilla extract

3 Eggs

1 tablespoon Corn flour

3-4 punnets Blackberries

Icing sugar and cream to serve


  • Preheat oven to 180°.
  • Line a tart tin with pastry and refrigerate.
  • Using a mixer, cream the butter, sugar and vanilla.
  • Add the corn flour, almond meal and eggs and mix until all the ingredients are combined.
  • Fold 1⁄2 the blackberries into the mixture and then add to the tart case and spread evenly.
  • Dot the remaining blackberries on the top of the almond mixture and bake for around 40 minutes or until the mixed is spongy to touch.
  • Dust with icing sugar and serve with cream