Blackberry Frangipane Tart | Booths Supermarket
Method: Pre heat the oven to 180°c/160°c Fan/356°F/Gas Mark 3. Grease a 20cm loose bottomed tart case and press in the pastry. Line the pastry with tin
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.booths.co.uk.
Ingredients
- 1 pack ready to roll shortcrust pastry
- 150g blackberry jam
- 75g ground almonds
- 25g plain flour
- 75g butter, softened
- 75g caster sugar
- 1tsp almond essence
- 3 eggs, beaten
- 150g blackberries
- 35g flaked almonds
- Icing sugar, for dusting
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