This is a delicious tart that could be served up any time of year. It’s an idea that came to me when I was trying to think how I could use a bowlful of fresh raspberries and a packet of feuillettée (puff) pastry from the fridge. Although I always make my own shortcrust pastry, having puff pastry to hand means I can always put something together quickly. My favourites are a simple fruit topping on a base of crême fraiche and an egg whisked together with a little sugar and maybe some spice if it’s apple. Alternatively, I make savoury parcels for dinner with a piece of salmon and some spinach, or simply vegetables in a creamy sauce. Today, I thought about making a kind of Bakewell Tart using fresh fruit instead of jam but putting the fruit on the top. The result is a gloriously light and colourful dessert which can be served warm or cold and it really doesn’t need anything else other than a glass of chilled white wine.
100g caster sugar
2 eggs, lightly beaten
100g ground almonds
fresh raspberries, (cherries or blackcurrants would do equally well)
some flaked almonds
icing sugar (optional)
Remove the pastry from the fridge and leave to one side to soften. Beat together the margarine and the sugar until light and fluffy then add the eggs a little at a time keeping back a small amount to brush onto the pastry. Gently fold in the ground almonds.
Unroll the pastry onto a large shallow flan tin with a loose bottom. Spread the almond mixture over the base but not going right to the edge. Put the fruit on top, more or less covering the surface and sprinkle with flaked almonds. Taking the edge of the pastry between your fingers, lightly roll it inwards over the edge of the almond mix and brush the folds with the remaining egg. Bake for 30-35mins at 180C until the filling is golden brown. Sift icing sugar over the flan just before serving.