We were invited to dinner last weekend, and I volunteered to bring dessert. I didn’t want to venture to the supermarket (again!), so I raided the freezer and cupboard and Googled potential recipes. With some frozen raspberries and left over ingredients from a pear and almond tart, I decided to create a hybrid dessert and crossed my fingers that it would turn out okay.
125g butter, softened (I used Nuttelex for a dairy free version)
1/4 cup caster sugar
1 cup almond meal
1/4 cup plain flour
1 1/2 cups frozen raspberries (or enough to cover the base of the tart)
1 piece shortcrust pastry
1. Pre-heat oven to 180 degrees.
2. Place the shortcrust pastry in a pie dish, and blind bake for 10-15 minutes using pie weights or rice until the pastry begins to brown. Remove and discard weights.
3. Combine butter or Nuttelex in a bowl and beat with an electric mixer until light and fluffy. Add the eggs one at a time, combining well. Add almond meal and beat until just combined. Stir in flour.
4. Fill the pastry casing with raspberries, and top evenly with almond filling. Sprinkle slivered almonds on top if you desire.
5. Place in oven and cook for 40 minutes or until filling is firm and tart is brown.
6. Cool on a wire rack for 10 minutes, and serve with cream or ice cream.
This recipe was definitely a winner, and I think it will be become a dessert that is in high rotation. It is a nice light option for summer, and could be served with other fresh berries in addition to the cream and ice cream. You could easily change the raspberry for blueberries, strawberries or pears, depending on what you have available. Enjoy!