Blackberry and Almond Tart - Graham's Family Dairy

Ingredients

• 450g blackberries (brambles)
• 6 tbsp apricot jam
• 50g toasted flaked almonds
• Icing sugar, to dust
• For the Pastry:
• 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
• For the Frangipane:
• 225g Graham’s unsalted butter, at room temperature
• 225g caster sugar
• 50g plain flour
• 175g ground almonds
• 4 eggs
• For the Blackberry Purée :
• 225g blackberries, extra to decorate (brambles)
• 50g caster sugar
• Crème fraiche, to serve