Almond and Berry Tart
This almond and berry tart combines a buttery almond crust, a juicy mixed berry filling and a crisp oat crumble topping. Light yet comforting, it pairs beautifully with Ahmad Tea Jasmine Green Tea, where delicate floral notes balance the sweetness of the fruit.
Almond and Berry Tart
Difficulty
Moderate
Time to Make
2 hours +
Blend
Jasmine Green Tea
FEATURED TEA
Jasmine Green Tea
Ahmad Tea Jasmine Green Tea is a natural match for this tart. Its light, floral character brings out the sweetness of the berries while balancing the richness of the almond crust and crumble, creating a fresh and well-rounded dessert moment.
INGREDIENTS
Almond Crust
- 90 g cold butter
- 1 small egg
- 180 g plain flour
- 75 g powdered sugar
- 50 g almond flour
Berry Filling
- 200 g strawberries
- 200 g blueberries
- 150 g raspberries
- 2 tbsp cornstarch
- 3 tbsp sugar
Almond and Oat Crumble
- 50 g melted butter
- 1/2 cup oats
- 50 g almond flour
- 1 tbsp flour
- 1 tbsp sugar
Method
Almond Crust
- Add the butter, plain flour, almond flour and powdered sugar to a food processor. Pulse around 10 times until the mixture resembles breadcrumbs.
- Add the egg and pulse again until the dough comes together.
- Gather the dough into a ball, wrap in cling film and refrigerate for 15 to 20 minutes.
- Roll the dough out between two sheets of baking paper to around 0.5 cm thickness. Chill again for 15 to 20 minutes.
- Transfer the pastry to a 20 to 22 cm tart tin, pressing it gently into the base and sides. Trim the edges and return to the fridge for another 15 to 20 minutes.
- Prebake at 175°C for around 18 minutes until lightly golden. Allow to cool slightly before filling.
Berry Filling
- Cut the strawberries into small pieces and place them in a bowl with the blueberries and raspberries.
- Add the sugar and cornstarch and mix well until evenly coated.
Almond and Oat Crumble
- Add all the crumble ingredients to a bowl and mix until combined.
- The mixture should be crumbly but slightly clumped together.
Assemble and Bake
- Spoon the berry filling evenly over the prebaked tart crust.
- Scatter the almond and oat crumble over the top.
- Bake at 175°C for 38 to 40 minutes until the filling is bubbling and the crumble is golden.
- Allow to cool slightly before serving.
