Berry and almond tart

Try this Swedish style bakewell tart for a delicious new take on a classic favourite
By Rachel Khoo
Berry and almond tart
  • Rating:
  • Serves: 10-12
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the pastry

  • 90 g plain flour
  • 1 tsp caster sugar
  • 50 g unsalted butter, chilled and cubed
  • 1 egg, yolk only
  • 1 tsp vodka, see tip

For the almond paste

  • 150 g almonds, blanched
  • 75 g unsalted butter, softened
  • ½ tsp almond extract
  • 50 g caster sugar
  • 2 eggs
  • 1 tbsp plain flour

For the filling

  • 175 g lingonberry jam
  • 100 g icing sugar
  • 150 g raspberries

Tips and Suggestions

The vodka in the pastry helps keep it flaky and tender but does not give the pastry any alcoholic flavour.


1. For the pastry: Mix the flour, sugar and a pinch of salt together. Rub the flour mixture and butter together into it until it reaches a sandy texture. Mix the egg yolk and vodka together and add to the rubbed in mixture. Bring together by lightly kneading into a smooth dough.

2. Butter and flour a 20cm circular tart tin. Roll out the pastry into a circular shape between two sheets of baking paper to a couple of millimetres thick and line the tart tin. Trim the pastry and push the sides up so theres a bit of extra pastry hanging over the sides of the tin. Leave to rest in the fridge for at least 30 minutes or overnight. Then, preheat the oven to 180C/160C fan/gas 4.

3. Line the pastry with baking paper and place baking weights, dried beans or rice in the paper. Place the tart tin onto a baking sheet and bake for 20 minutes before removing the baking paper and weights and baking another 10 minutes. Remove from the oven and allow to cool.

4. For the almond paste: Meanwhile, toast the blanched almonds in a dry frying pan until golden, stirring constantly for 3-4 minutes. Tip out onto a plate once they're golden, otherwise they continue to colour in pan. Leave to cool before blitzing the nuts until fine in a food processor. Then add the butter, almond extract, sugar and a pinch of salt and pulse again to combine. Add the eggs and flour and pulse briefly again to combine.

5. Spread the jam on the base of the tart. Top with the almond paste. Place the tart back in the oven to bake for another 30 minutes until the middle is cooked. Remove and leave to cool.

6. Mix together the icing sugar with a tablespoon of water, or enough to make a very thick paste. Spread on top of the tart and place the raspberries on top.

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