Bryan McCarthy's Blackberry, Elderberry & Almond Tart from Today with Maura and Dáithí.

Ingredients

Base

  • 100g butter room temperature
  • 100g caster sugar
  • 100g ground almond
  • 100g plain flour sieved

Filling

  • 110g butter at room temperature
  • 110g caster sugar
  • 110g ground almond
  • 50g flaked almonds
  • 3 eggs whisked
  • 50g cornflour
  • 150g blackberries & 150g elderberries (preferably picked in a hedge with your kids)

Method

Base

  1. Preheat oven to 160 degrees C
  2. Combine all ingredients until you get a fine crumb
  3. Line the base of a 10 inch tart tin with butter and baking paper
  4. Press the crumb into the base till it is completely covered
  5. Bake for 5/6 minutes remove and using a spoon press the hot crumb all over being careful not to burn yourself, allow to cool

Filling

  1. Increase oven temperature to 180 degrees C
  2. Cream the butter and sugar in a mixer on full speed until pale in colour
  3. Combine the ground almonds and cornflour add 1/3 to the butter mix slowly while adding the egg
  4. Speed up the mixer to half speed and gradually add the rest of the almond mix.
  5. Put half the berries in the base and cover with the almond mix to 1 cm from the top of the tin place the rest of the berries on top of the almond mix and sprinkle with flaked almonds bake for 20 mins or until a knife inserted comes out clean.
  6. Allow to cool for 30 minutes then portion and serve with fresh or clotted cream & a nice cup of tea.

Bryan's Blackberry, Elderberry and Almond Tart: Today