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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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So good. Ingredients:
1 sheet puff pastry |
150g (5oz) unsalted butter |
3/4 cup (185g/6oz) caster sugar |
3 eggs, lightly beaten |
2 tbsp grated lemon rind |
2/3 cup (125g/4oz) ground almonds |
2 tbsp plain flour |
150g (5oz) raspberries |
150g (5oz) blackberries |
icing sugar, to dust |
Directions:
1. Preheat the oven to 200 d C (400 d F/Gas 6). Lightly grease a 23cm (9 inch) square shallow tin with baking paper, overhanging two opposite sides.
2. Place the pastry on a baking tray lined with baking paper. Prick all over with a fork and bake for 15 minutes, or until golden. Ease pastry into the tin, trimming the edges if necessary. Reduce the oven to 180 d C (350 d F/Gas 4).
3. Using electric beaters, beat the butter and sugar in a mixing bowl until light and fluffy. Gradually add the egg, beating after every addition, then the lemon rind. Fold in the almonds and flour. Spread over the pastry base.
4. Scatter the fruit on top and bake for 1 hour, or until lightly golden. Cool in the tin before lifting out to cut. Dust with icing sugar and serve.
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