Almond berry tart

Recipe by Smeg Chef Elke Travers

Serves 10

Using Smeg’s ingenious bakers function – heat from the bottom element with the fan – to create a crisp base and evenly cooked filling, means that time-consuming blind baking isn’t required to create this luscious berry tart.

Sable paste

225g plain flour

150g butter

75g caster sugar

1 egg

Pinch salt

Filling

100g butter

100g caster sugar

2 eggs

100g plain flour

100g almond meal

1 teaspoon vanilla bean paste

1 punnet berries

Set oven to bakers function and pre-heat to 190⁰C. Grease a 26cm x 13cm loose-bottomed tart tin with butter.

Using a Smeg stand mixer, process flour, butter and sugar until the mixture resembles fine breadcrumbs.  Add egg and process until dough comes together in a ball.  Roll out between two sheets of baking paper and line the prepared tin.  Chill.

For filling, process all ingredients in the food processor attachment until well combined.

Fill chilled pastry shell with almond mixture and top with berries. Bake for 25 minutes or until golden.

Recipe created with the Smeg Classic Thermoseal Oven and stand mixer.