Blackberry and Almond Tart
Indulge in a Blackberry and Almond Tart made with Graham’s unsalted butter for an unforgettable dessert experience. Perfect for sharing!
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.grahamsfamilydairy.com.
Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Fine-mesh sieve
- Rolling pin
- Pastry brush
- Plastic wrap
- Pitcher
- Oven
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Fork
- Chef's knife
- Plate
- Refrigerator
Ingredients
- 450g blackberries (brambles)
- 6 tbsp apricot jam
- 50g toasted flaked almonds
- Icing sugar, to dust
- 450g plain flour, extra to dust
- 150g sifted icing sugar
- Pinch of salt
- 225g Graham’s unsalted butter, diced
- 2 egg yolks
- 2 tbsp ice cold water
- 1 tsp vanilla essence
- 225g Graham’s unsalted butter, at room temperature
- 225g caster sugar
- 50g plain flour
- 175g ground almonds
- 4 eggs
- 225g blackberries, extra to decorate (brambles)
- 50g caster sugar
- Crème fraiche, to serve
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