Blackberry and Almond Tart

This delicious dessert is really versatile and simple to prepare when entertaining guests. The sweet almond filling contrasts perfectly with the tart blackberries. You could also customise the recipe with fresh cherries, blackcurrants or raspberries.

Serves: 6
Pyrex Classic Bakeware 24cm Flan Dish
Pyrex 2 litre glass mixing bowl


320g pack ready rolled shortcrust pastry
3 medium eggs
175g unsalted butter, softened
175g caster sugar
175g ground almonds
1 tsp almond essence
150g fresh blackberries
A little icing sugar to serve

Blackberry and Almond Tart

Preheat the oven to Gas 4, 180 C.
Grease the Pyrex flan dish and line with the pastry, trim the edges. Beat the filling ingredients together, except the blackberries and icing sugar and spoon into the dish.
Top with the blackberries and bake for 30-35 minutes until set and golden brown. Serve warm dusted with icing sugar

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