Use a medley of blue and red berries to make this tart stand out – blueberries, strawberries and raspberries work well.
3 tbsp ground almonds
100g/3½oz plain flour, plus extra for dusting
1 tbsp caster sugar
50g/2oz cold butter, cut into cubes
2 tbsp water
80ml/3fl oz crème fraîche
2 tbsp lemon curd
20g/1oz fresh blue and red berries
icing sugar, for dusting
For the pastry, place the ground almonds, plain flour, caster sugar and butter into the bowl of a food processor. Pulse until the mixture resembles breadcrumbs.
With the motor running, slowly add the water, until the mixture comes together to form a dough. Turn out onto a floured work surface and lightly knead to bring together. Shape into a ball, cover with cling film and leave to chill in the fridge for 20 minutes.
Preheat the oven to 190C/375F/Gas 5.
Remove the pastry from the fridge and discard the cling film. Roll the pastry out on a lightly floured work surface to a thickness of 0.5cm/¼in. Cut out circles using a 6cm/2½in biscuit cutter.
Use the circles of pastry to line the holes of a small muffin tin. Line each ‘case’ with greaseproof paper and fill with baking beans. Blind bake the cases for 15 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and remove the baking beans and paper. Leave the cases to cool on a wire rack until cool enough to handle.
For the filling, mix the crème fraîche and the lemon curd together until smooth and well combined.
To serve, spoon the filling into each tart case. Top with the berries and dust with icing sugar.
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