Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 cup (115g) cold unsalted butter, cut into small cubes
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 3-5 tablespoons (45-75ml) ice water
  • 1 cup (115g) almond flour
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 2 cups (250g) fresh blackberries
  • 2 tablespoons apricot jam, warmed and strained (for glazing)
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Make the Pastry: Combine flour, butter, sugar, and salt in a food processor (or by hand) until the mixture resembles coarse breadcrumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat Oven: Preheat oven to 375°F (190°C).
  3. Roll Out the Pastry: On a lightly floured surface, roll out the pastry to a 12-inch circle. Carefully transfer to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
  4. Pre-Bake the Crust: Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool slightly.
  5. Make the Frangipane: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gradually add the almond flour until just combined.
  6. Assemble and Bake the Tart: Spread the frangipane filling evenly over the pre-baked crust. Arrange the blackberries over the frangipane.
  7. Bake the Tart: Bake for 40-45 minutes, or until the frangipane is golden brown and set.
  8. Cool and Glaze: Let the tart cool completely on a wire rack. Warm the apricot jam in a small saucepan until melted and smooth. Brush the warm jam over the top of the tart. Dust with powdered sugar, if desired.