Project Description

A collaborative effort thanks to good friends @perfectionfreshaus @kenwood_au +
@DevondaleDairy 🖤🙏🏽🌱

Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, 🖤consider donating to our friends @OzHarvest you’ll find a link in my bio
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Easy / Beginner



Perfection Fresh

Devondale Dairy


25 mins

8-10 mins

35 mins

Full Recipe in Details

Mixed Berry and Almond tarts

  • Cuisine: Italian

  • Prep Time: 25 mins

  • Baking Time: 8-10 mins

  • Total Time: 35 mins

INGREDIENTS (Flaky Pastry)
  • 260g plain flour

  • 60g icing sugar

  • Pinch of salt

  • 1 orange, zested

  • 250g Devondale Unsalted Butter (cold)

  • 50mL water

INGREDIENTS (Mixed Berry and Almond Filling)
  • 140g Devondale Unsalted Butter (softened)

  • 140g caster sugar

  • 1 vanilla bean or 1/2 teaspoon of vanilla essence

  • 2 eggs

  • 160g almond meal

  • 2 tablespoon plain flour

  • 2 cups of Perfection Fresh Raspberries

  • 1 cup of Perfection Fresh Blackberries

  • Starting with the pastry, sieve the flour and icing sugar onto a cool bench, sprinkling with salt and orange zest.

  • Take the cold butter and grate it over the flour. Using your fingers, coat the butter in flour and separate any large clumps.

  • Make a well in the butter and flour mixture and pour in water.

  • Using the heel of your hand, push the butter into the flour and away from yourself. Pull the flour and butter back, repeating until you are left with a dough.

  • Wrap the dough tightly and place into the refrigerator to rest for an hour before using.

GUIDE / INSTRUCTIONS (Mixed Berry and Almond Filling)
  • While the dough is resting, prepare the filling.

  • Beat the butter, sugar and vanilla together until pale. Whisk the eggs in gradually until smooth.

  • Sift almond meal and flour into the batter, gently folding to incorporate it.

  • Pre-heat the over to 170°C.

  • Roll the pastry on a floured surface to around 3mm in thickness.

  • Invert a fluted tart tin over the pastry and cut around the edges, leaving a 2cm border.

  • Push the pastry into the tin ensuring to get into the edges. Refrigerate for 10 minutes.

  • Once chilled, spoon the almond mixture into the cooked tart shells till it is approximately 3/4 full.

  • Scatter a generous amount of Perfection Fresh Berries over it. Bake in the oven at 170°C for 40-50 minutes and golden brown.

  • Allow to rest before serving. The Mixed Berry and Almond Tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.


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