Archive of BBC Food Recipes

Blackberry and almond tart

Prep time less than 30 mins
Cook time less than 30 mins
Dietary Vegetarian
From Ready Steady Cook


  1. Preheat a baking sheet in the oven to 200C/400F/Gas 6.

  2. For the pastry, place all the ingredients into a food processor and blend together, until the mixture resembles fine breadcrumbs.

  3. Add enough cold water to bind the mixture together and shape into a ball. Remove from the food processor and shape into a bowl.

  4. Using a rolling pin ,roll out the pastry into a large disk, the thickness of a one pound coin.

  5. For the frangipane, place all the ingredients into a food processor and blend together.

  6. With a palette knife, spread the frangipane mixture over the pastry disk, and fold the edges in to create an edge.

  7. Slide the tart onto the baking sheet and transfer into the oven for 10 minutes, or until the pastry is golden.

  8. To serve, transfer the tart onto a serving plateand dust with the icing sugar.


For the pastry

  • 200g/7oz plain flour
  • 100g/3½oz unsalted butter
  • 1 free-range egg
  • 50g/1½oz caster sugar

For the frangipane

  • 100g/3½oz blackberries
  • 50g/1¾oz caster sugar
  • 1 free-range egg
  • 75g/2¾oz flaked almonds
  • 25g/1oz flour
  • icing sugar,for dusting

Shopping List

Blackberry and almond tart

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


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