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Jubilee Tart

1. Preheat the oven to 200C / 400F / Gas Mark 6. Line a large baking tray with non-stick baking parchment.

2. On a lightly floured surface, roll out the pastry very thinly into a rectangle approx. 36cm x 24cm. Transfer to the lined baking tray.

3. For the frangipane, in a bowl beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Fold in the almonds and flour and mix.

4. Using a flat bladed knife, carefully spread the frangipane in a thin, even layer to cover the pastry base. Scatter the berries all over the frangipane and lightly push in.

5. Bake in the oven for 20-25 minutes until the tart is golden and cooked. Dust the cooked tart with icing sugar and serve warm or at room temperature.



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Skills Covered
Serves 8-10
375g (13oz) ready-rolled puff pastry
300g (10 oz) blueberries
300g (10 oz) raspberries
For the frangipane
100g (3 oz) butter
100g (3 oz) caster sugar
1 egg & 1 egg yolk, beaten together
100g (3 oz) ground almonds
2 tablespoons flour
Icing sugar to dust
 
Jubilee Tart
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