If you haven’t figured out by now I kinda love berries!!
In a close second come nuts of any form and especially in baked goods, oh AND in granola!
When I combine the two together magic usually happens so enjoy this luscious Berry Frangipane Tart as a dessert or a perfect treat alongside a tea or coffee. If you have any elderflower cordial at home then definetly add it in, if you don’t fear not the tart will still be divine!
Instead of using berries in this frangipane tart try adding in any rehydrated dried fruit or fresh fruit like apples, pears, apricots, plums, peaches or nectarines simply halved and added on top.
Serve this Berry Frangipane Tart by itself or with a dollop of plain yoghurt or creme fraiche on the side.
- 100g butter, soft
- 100g caster sugar
- 2 eggs
- 200g ground almonds
- 1/2 tsp baking powder
- 3 tbsp elderflower syrup or 1 tsp vanilla essence
- 100g berries – cherries, gooseberries, raspberries, strawberries, blueberries, blackcurrants
- 20g flaked almonds
- Preheat the oven to 190°C/170°C fan/375°F and line a 21cm round tin with parchment.
- In a large mixing bowl, cream the butter and sugar together with an electric handheld or stand mixer until light and fluffy.
- Keep beating as you add the eggs one at a time. until well combined.
- Sieve the ground almonds and baking powder together before folding into the mix with a spoon.
- Stir through the elderflower cordial before placing into the prepared tin.
- Scatter berries and almonds on top and bake in the oven and bake for 25-30 minutes or until a skewer comes out of the centre clean.
- Allow to cool in the tin before gently loosening from sides and cooling further on a wire rack.
- Store at room temperature in a resealable container to keep fresh for 4 days.