Blackberries sunk into an almond frangipane with just a hint of rosemary baked in a rich crumbly pastry case. Perfect with a cup of tea or coffee it is also makes a great dessert.
Wow, it has been quite some year for blackberries and they just keep on coming, even the hedgerows seem full of them.
In the past I have made jams or used them with apples in various puddings. I've made a fabulous blackberry sorbet and some really delicious blackberry brownies. Here I have teamed them with almonds and baked them in a pastry case. And it's a darn good combination.
This tart makes a delicious make ahead dessert which is good enough for a dinner party. In fact this very tart was my dessert offering at a dinner party with friends, where it was served with whipped cream flavoured with cassis. I liked the extra berry flavour it added.
I also served some clotted cream alongside and both worked well.
I also added some finely chopped rosemary. I think the slightly floral flavour of the rosemary compliments the blackberries and almond perfectly.
Blackberry, Almond and Rosemary Tart Step by Step
Blackberry, Almond and Rosemary Tart
Ingredients
pastry:
- 250 g plain flour (all purpose flour)
- 125 g butter cut into cubes
- 2 tablespoon icing sugar
- finely grated zest of 1 orange
- 1 egg yolk
- about 2 tablespoon orange juice
Filling
- 125 g butter softened
- 125 g golden caster sugar
- 1 egg
- 1 egg white
- ½ teaspoon almond extract (optional)
- 1 teaspoon chopped fresh rosemary
- 150 g ground almonds
- 6 tablespoon blackberry or blackcurrant jam
- 200 g blackberries
- icing sugar to dust
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place the flour in a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the icing sugar and orange zest. Add the egg yolk (keep the white you will need it later) and enough orange juice to mix to a dough.
- Roll out the pastry on a well floured work surface and use to line a 23cm (9in) deep fluted flan tin. Lightly prick the base with a fork and chill for 10 minutes in the freezer.
- Line with baking parchment and fill with baking beans. Bake blind on a baking sheet for 10 minutes, then remove the parchment and beans and bake for another 8-10 minutes until pale golden.
- Meanwhile make the filling. Beat the butter and sugar together until very pale and fluffy, then beat in the whole egg. Beat well before adding the egg white and beat again. Fold in the almond extract, rosemary and the ground almonds.
- Reduce the oven temperature to 180℃ (160℃ fan)/400°F/gas mark 4. Spread the jam carefully over the base of the pastry case. Then spoon in the almond filling and spread level in the case.
- Arrange the blackberries over the surface of the tart and press down gently into the almond filling.
- Bake for 45- 50 minutes until the filling is risen and golden. Allow to cool. Just before serving remove rom the tin and place on a serving dish, then lightly dust with a little icing sugar.
Patsy says
Hi Jacqueline, I'm very keen to try this recipe as I love the idea of playing with herbs with desserts & frangipanes are one of my favourite desserts. Can you tell me please what the cream is in the photos & how to make it thanks.....would it be too much to make a slight rose water & thyme cream to go with this tart? Am wondering too about a hint of blackpepper in the filling??? Many thanks Patsy
Jacqueline Bellefontaine says
Hi Patsy, As I mention in the body of the post the cream is whipped fresh cream flavoured with some Cassis (Blackcurrant liqueur) it adds some extra berry flavour. Just whip a tablespoon or two with the cream and add a little icing sugar to sweeten the cream if desired.
A hint of black pepper in the filling could be rather nice but be very careful not to add too much and a rosewater and thyme cream could work nicely (although personally, I'm not a fan of rose water again you have to be very careful not to over do it). Do let me know what you try and how it works out I would love to know!
Tabatha says
I just made this and it is fantastic. I swapped cranberry juice for the orange juice and the pastry was the crumbliest I’ve ever baked. Thanks.
Jacqueline Bellefontaine says
Tabatha I'm so pleased you like it so much you have made my day thank you for taking time to comment and rate the recipe I hope you continue to enjoy more ofmy recipes. Happy Baking!
Cat | Curly's Cooking says
This looks delicious. I love the ides of the blackberries in the frnagipane. I wouldn't have thought about using rosemary but it sounds tasty.
Jacqueline A Bellefontaine says
it really does work Thyme also works well.I love adding herbs to sweet dishes.
Angela / Only Crumbs Remain says
This sounds wonderful Jacqui, I love adding a few extra bits to frangipane but have never tried rosemary or other herbs - it sounds wonderful.
Angela x
Jacqueline A Bellefontaine says
Thyme works well too.
David says
This is gorgeous, Jacqui! It has all my favorite flavors and textures! I can see you are going to be very bad for my waistline! Looking forward to making the fudge today - thanks for your replies to my question!
Jacqueline A Bellefontaine says
Opps sorry about that David. I hope you like the fudge