This recipe was created by Duncan Doherty from Cotage Fromage at Vrede en Lust wine farm.
TO DRINK: Monis Medium Cream Sherry, with rich creaminess to complement the nuttiness of the tart and enhance the sweet berry flavours.
Almond berry tarts
- ALMOND PASTRY
- 100g butter, softened
- 100g icing sugar
- 200g cake flour
- 50g ground almonds
- 1 large egg
- 200g butter, softened
- 240g castor sugar
- 4 large eggs
- 240g ground almonds
- 60g cake flour
- berries or other seasonal fruit (enough to fill the tarts)
To make the pastry, place all the ingredients in a food processor and blend until just combined. Wrap in plastic wrap and refrigerate for at least 30 minutes, then line 24 small tart moulds with the pastry and refrigerate again.
To make the frangipane, cream the butter and sugar together. Mix in the eggs one at a time, beating well after each addition. Work in the almonds and flour until you have a smooth consistency. Cover and refrigerate for 30 minutes.
Preheat the oven to 170ºC. Fill the tart moulds to about three-quarters full with the frangipane. Place the berries on top and cover with the remaining frangipane, leaving a pattern of openings (optional). Chill again for at least 30 minutes. The tarts must be cold before baking.
Bake until just set, about 40 minutes.
Remove from the oven and serve either warm or cold.