For the sweet shortcrust pastry
- 175g plain flour
- 100g butter, diced and chilled
- 50g caster sugar
- 1 Simply Better Free Range Corn Fed Egg
- ½ tbsp Simply Better Organic Irish Jersey Milk
- Zest of ½ lemon
For the frangipane
- 150g butter
- 150g caster sugar
- 3 Simply Better Free Range Corn Fed Large Eggs
- 150g ground almonds
- 2 tbsp plain flour
- 1 tsp vanilla extract
For the filling
- 1 jar of Simply Better Handmade Mixed Berry or Raspberry Preserve
- 1 bag of Simply Better Frozen Irish Triple Berries
- Fresh raspberries
- Flaked almonds
- Apricot jam, to glaze
- A little lemon juice or water
- Icing sugar, to dust
- To make the filling, add the mixed berry preserve and frozen berries to a saucepan and simmer over a gentle heat for 10 minutes, stirring regularly, until the fruit has softened. Set aside to cool.
- To make the pastry, place all of the ingredients into a food processor and blend just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour.
- To make the frangipane, combine all of the ingredients in a food processor and blend for about 30-40 seconds until you achieve a soft paste.
- Preheat the oven to 180°C (350°F/Gas Mark 4).
- Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Spread the berry filling over the pastry in an even layer to cover the surface of the pastry. Then top the berry filling with the frangipane and stud the frangipane with fresh raspberries. Sprinkle over the flaked almonds. Bake in the oven for 30-35 minutes until cooked through and lightly golden. Remove from the oven and allow to cool on a wire rack.
- Dilute the apricot jam with a little lemon juice or water and bring to the boil, then brush the tart with this glaze. Serve warm dusted with icing sugar.
Recipe courtesy of Neven Maguire for Dunnes Stores Simply Better