Citrus-Infused Summer Berry Almond Tart
Experience the vibrant flavors of summer with this delightful Citrus-Infused Summer Berry Almond Tart. Featuring Damien's Flaky Pastry, a unique blend of plain flour, icing sugar, and the aromatic zest of orange, this dessert perfectly complements the fresh berries. As each berry bursts with natural sweetness and flavor, the tart's frangipane—made from butter, sugar, eggs, and almond meal—creates a rich, nutty base. Perfect for gatherings or a special family dessert, this tart is finished with a light dusting of icing sugar and a dollop of lightly whipped cream, elevating it to a stunning centerpiece for any table.
N/A
Servings
375
Calories
13
Ingredients
Ingredients
Plain Flour
260 g (Sifted)
Icing Sugar
60 g (Sifted)
Unsalted Butter
250 g (Cold and grated)
Salt
1 pinch (Added to the flour mixture)
Water or Orange Juice
50 ml (Used to bind the pastry)
Orange Zest
1 orange (Zested and finely chopped)
Mixed Berries
4 cups (Washed, dried, and halved if necessary)
Butter
125 g (Softened)
Caster Sugar
125 g (Added to the frangipane mixture)
Eggs
2 (Beaten, added one at a time)
Vanilla Essence
To taste (Added to the frangipane mixture)
Almond Meal
125 g (Sifted with flour)
Flour
1 tablespoon (To mix with almond meal)
Instructions
1
For the Flaky Pastry: In a large mixing bowl, sift together the plain flour and icing sugar, adding a pinch of salt and the finely chopped orange zest. Grate the cold butter into the mixture, ensuring each piece is coated with the flour.
2
Pour in the water (or orange juice for extra flavor) and, using your hands, gently push the butter into the flour. Work until the mixture resembles coarse breadcrumbs, ensuring not to overwork the dough.
3
Form the pastry into a disc, wrap in plastic wrap, and refrigerate for at least one hour.
4
Once chilled, roll out the pastry on a lightly floured surface and line a tart shell. Prick the base with a fork to prevent bubbling, then blind bake in a preheated oven at 170°C for 15-20 minutes, or until golden brown. Allow to cool completely.
5
For the Frangipane: In a mixing bowl, cream together the softened butter, caster sugar, and a few drops of vanilla essence until light and fluffy. Add the eggs one at a time, mixing well after each addition.
6
Sift together the flour and almond meal, gently folding into the butter mixture until combined.
7
Spoon the frangipane into the cooled tart shell, filling it about three-quarters full. Generously scatter the mixed berries over the top.
8
Bake in the oven at 170°C for 40-45 minutes, or until the frangipane is golden and feels firm to the touch. Allow the tart to cool to room temperature before serving.
9
To serve, dust the tart with icing sugar and accompany with a generous spoonful of lightly whipped cream.
Nutrition Information
25 g
Fat
37.5 g
Carbs
5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Citrus-Infused Summer Berry Almond Tart?
It is a vibrant summer dessert featuring a flaky orange-zested pastry, a rich nutty frangipane base, and fresh mixed berries.
What are the main components of the pastry?
The flaky pastry consists of plain flour, icing sugar, a pinch of salt, finely chopped orange zest, cold grated butter, and water or orange juice.
How long should the pastry dough be refrigerated?
The pastry dough should be wrapped in plastic and refrigerated for at least one hour before rolling out.
At what temperature should the tart be baked?
Both the blind bake and the final bake should be performed in a preheated oven at 170°C.
What is the duration for blind baking the tart shell?
The tart shell should be blind baked for 15-20 minutes until it becomes golden brown.
What ingredients make up the frangipane filling?
The frangipane is made from softened butter, caster sugar, vanilla essence, eggs, almond meal, and a small amount of flour.
Can I use orange juice in the pastry dough?
Yes, you can use orange juice instead of water to bind the pastry for extra citrus flavor.
How many calories are in one serving of this tart?
Each serving of the tart contains approximately 375 calories.
How much protein is in each serving?
Each serving provides 5 grams of protein.
What kind of butter is best for the pastry?
The recipe calls for 250g of cold, grated unsalted butter to ensure a flaky pastry texture.
Should the butter for the frangipane be cold?
No, the 125g of butter used for the frangipane should be softened so it can be creamed with the sugar.
How many berries are required for this recipe?
The recipe requires 4 cups of mixed berries, washed and dried.
How do I prepare the mixed berries?
The berries should be washed and dried thoroughly, and halved if they are large.
How long does the tart bake once the filling is added?
The tart should bake for 40-45 minutes once the frangipane and berries are added.
What are the recommended serving accompaniments?
It is best served with a dusting of icing sugar and a generous spoonful of lightly whipped cream.
Why is the tart shell base pricked with a fork?
Pricking the base with a fork helps prevent bubbling during the blind baking process.
How much fat is contained in a single serving?
One serving of this tart contains 25 grams of fat.
What is the carbohydrate count per serving?
There are 37.5 grams of carbohydrates per serving.
How can I tell when the frangipane is fully cooked?
The frangipane is done when it appears golden and feels firm to the touch.
How many total ingredients are used in this recipe?
There are 13 total ingredients used across the pastry and the filling.
What temperature should the tart be when served?
The tart should be allowed to cool to room temperature before serving.
What type of flour is used for the pastry base?
Plain flour is used for the pastry base, specifically 260g sifted.
How many eggs are needed for the almond filling?
Two eggs are used in the frangipane mixture, added one at a time.
What kind of sugar is used in the frangipane?
Caster sugar is used for the frangipane to ensure a smooth, fluffy consistency when creamed with butter.
What role does the orange zest play?
The orange zest provides an aromatic citrus infusion that complements the summer berries.
How much almond meal is required?
The recipe calls for 125g of sifted almond meal.
Does the recipe contain salt?
Yes, a pinch of salt is added to the flour mixture when preparing the pastry.
What is the expected texture of the tart crust?
The tart crust is designed to be flaky and light.
How much should I fill the tart shell with frangipane?
The tart shell should be filled about three-quarters full with the frangipane mixture.
What tags are associated with this recipe?
The recipe is tagged with dessert, tart, berries, almond, pastry, summer, citrus, baking, and frangipane.