Rich almond tart with red berry compote

If an almond tart isn’t deep and buttery with a burnished shell, it’s just not worth the effort or the calories. There will be no disappointments here with this divine tart, which delivers on every count.

SERVES 10–12

PREPARATION TIME: 40 MINUTES

PLUS CHILLING TIME

COOKING TIME: 1 HOUR 20 MINUTES

225g (8oz) plain (all-purpose) flour, plus a little extra for dusting

125g (4½oz) butter, diced

½ teaspoon salt

60g (2¼oz) icing (confectioners’) sugar

1 egg yolk

2–4 teaspoons iced water

For the almond filling

250g (9oz) blanched almonds

2 tablespoons plain (all-purpose) flour

250g (9oz) unsalted butter

275g (9¾oz) golden caster (superfine) sugar

1 vanilla bean, split lengthways

4 eggs

300g (10½oz) seasonal berries

For the red berry compote

300g (10½oz) seasonal berries

3 tablespoons golden caster (superfine) sugar

1 tablespoon balsamic vinegar

Preheat the oven to 170°C (325°F/Gas 3). Pulse the flour, butter, salt and sugar in a food processor until the mixture looks like fine breadcrumbs. Add the egg yolk and 2 teaspoons of the iced water, then pulse just enough to bring it all together into a dough. Add 1–2 teaspoons extra iced water if needed. Knead very briefly until smooth, form into a disc and wrap in plastic wrap. Chill for at least 30 minutes. Roll out the pastry on a lightly floured surface until it forms a large enough circle to line a deep 25cm (10in) tart tin with a removable base. Press the pastry into the tin and use a sharp knife to trim off any excess. Chill for at least 30 minutes.

Meanwhile, to make the filling, use a food processor to grind the almonds and flour together until fine. Tip into a bowl and set aside. Add the butter to the food processor along with 250g (9oz) of the sugar and the vanilla seeds (save the empty pod) and mix until light and fluffy. Add the eggs, one by one, with the motor still running, until completely blended. Scrape into the bowl with the almonds and mix well. Scatter the berries on the base of the tart case and spoon the filling over the top. Smooth the surface and sprinkle with the remaining sugar. Bake for 1 hour 20 minutes or so until golden and risen.

Meanwhile, make the red berry compote. Gently heat the berries with the empty vanilla pod, sugar and vinegar until the fruit just starts to bleed its juice. Remove from the heat.

Cool the tart before serving with the compote and crème fraîche.