Nielsen-Massey’s Berry Almond Tart

Method

1. For the pastry, cream the butter, icing sugar and vanilla extract in a mixing bowl using an electric mixer. Add the egg and beat until smooth. Add the flour gradually, beating on a low speed until just incorporated. Shape into a round disc, wrap in cling film and chill until firm.
2. Preheat the oven to 180˚C/Gas 4. Roll the pastry until 6mm thick on a lightly sugared surface, press into an 8" flan tin and trim the edge.
3. To make the almond cream, cream together the butter, caster sugar and almond extract. Add the egg and beat until smooth, then beat in the almond flour and plain flour. Spread evenly over the pastry dough. Bake for 25-30 minutes or until the almond cream is golden brown. Cool on a wire rack.
4. To make a decorative glaze, combine the caster sugar, water and vanilla extract in a saucepan. Heat over a medium heat until slightly thickened, stirring occasionally, then leave to stand until cool.
5. Spread vanilla pastry cream over the baked almond cream and arrange the berries on top. Brush the glaze over the fruit and chill until ready to serve.