Summer berries are in season and more affordable so, why not share this stunning Summer Berry Bakewell with friends to celebrate?
Ingredients (serves six)
- 375g block shortcrust pastry
- 5 tablespoons good-quality raspberry jam
- 100g unsalted butter
- 100g caster sugar
- 1 egg
- 60g almond meal
- 1 tablespoon self-raising flour
- 100g raspberries
- 100g blueberries
- icing sugar, to dust
- thick cream, to serve
Roll out pastry and use to line a loose-bottomed tart pan. Prick the base with a fork and refrigerate for 30 minutes. Preheat the oven to 190°C (170°C fan-forced). Remove the cooled pastry from the fridge and cover with a sheet of baking paper. Put rice on the baking paper to act as a pastry weight – but first ensure that the pastry is completely covered by the baking paper. Bake the pastry for ten minutes. Remove from the oven, take the rice and paper off and set aside to cool slightly. Spread pastry with raspberry jam.
Cream butter and caster sugar together until pale and then beat in the egg. Fold in the almond meal and flour. Spread the filling over the jam and arrange fruit in alternating lines on top. Bake for 20-25 minutes until golden. Dust with icing sugar and serve warm with cream.