Now that the autumn is settling in London again and it seems the rain won’t stop for another four months, anything that could bring back the taste and feel of summer is welcome. This one does it for me. Straight away it takes me back to those sunny afternoons in the park where you’d spend half day laying down without moving (= actively working on soaking up the sun) and dedicate the other half to endless number of Settlers of Catan games. If you don’t know what Catan is, just skip the next paragraph as once you’re into it, there is no way back.
This tart actually must have quite high chances of becoming official Catan desert as every time I baked it me and my friends played Catan (and we play A LOT). There should be a rule that one slice of cake gives you a development card, at least! But as the Committee of Catan (or whoever rules this empire) has not yet approved this, please note that this tart won’t give you any wheat or bricks, not even a sheep. It is a cruel game where even the world’s greatest desert won’t save you. Just look at these concentrated faces – does it look like they would give up their cards for anything? No chance.
Even though this tart might not secure a win in a board game, it does a good job at being the ultimate summer tart with its super berry taste and soft and sweet filling. I have tried a couple of variations of this tart including mixing the berries in the almond filling as in the original BBC Good Food recipe. However, this added extra moisture and the final result was a little bit messy. So I tried adding berries on top instead and it turned out to be a very good looking and delicious tart. My favourite one is a mix of blueberries and raspberries, but blackberries also worked really well.
SUMMER BERRY ALMOND TART
1 ½ cups flour
125g room temperature butter
1/4 cup sugar
¼ teaspoon baking soda
Pinch of salt
6 tablespoons (85g) softened butter
2/3 cup caster sugar
3/4 cup ground almonds
2 cups of your preferred berries (In this variation 1 cup raspberries and 1 cup blueberries)
- Cut up butter in pieces and add to flour. Mix together with hands until you get a crumbly mixture.
- In a separate bowl beat egg white with sugar until white and fluffy. Add egg yolk and beat a bit more. Then add soda and a pinch of salt. Give it one last stir and mix into the flour mixture.
- Once mixed, use your hands to form a ball of dough. If it sticks to hands add a bit more flour until it doesn’t. Cover the ball in cling film and refrigerate for 30 min.
- After 30 min heat oven to 170c. Take the dough out of the fridge and place the dough ball in the centre of tart case. Spread using your hands.
- Once all is covered use a fork to make holes in the base. Cover with baking paper and add baking beans to avoid rising.
- Bake 10 min. Take out the case and remove baking beans. Bake uncovered for 5 min.
While the crust is baking, prepare the filling.
- Beat together softened butter and sugar until it is fluffy. Stir in almonds and beaten eggs.
- Spoon the mixture into the pastry case and smoothen the top.
- Bake the tart for 30 minutes.
- When the pastry becomes slightly crisp and golden, take the tart out of the oven and decorate the top with blueberries and raspberries. Use your imagination here! I opted out for simple circles, but you can create any shapes or forms you would like.
- Bake for further 10-13 minutes.
- Cool the tart in the tin and then lift onto a serving plate. Serve at room temperature.