Berry, rose water, almond & meringue tart

Berry, rose water, almond & meringue tart

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins - 40 mins Cook: 5 mins - 25 mins (depending on whether you bake your own pastry)

Easy

Serves 12
A showstopper pud with a secret layer of chewy marzipan baked into the shortcrust base- impressive but so simple

Nutrition and extra info

Nutrition: per serving

  • kcal672
  • fat48g
  • saturates24g
  • carbs52g
  • sugars40g
  • fibre2g
  • protein8g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g pack marzipan
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 1 x 23cm round tart case- ready-made or bake your own with bought shortcrust pastry
  • 600ml pot double cream
  • 2 tbsp icing sugar
  • 2 tsp rose water
  • 5 small meringues nests, crushed
  • 600g mixed berry (we used raspberries, blackberries, blueberries and cherries)
  • 50g toasted flaked almond

Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter – use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.

  2. Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
susieone
26th Feb, 2014
I chose this recipe because I wanted to try making pate sucree so needed a suitable filling. I followed the recipe but used the fruit I had available, so the blueberries went on the base and the redcurrents mixed with the toasted almonds looked beautiful. A super pud but if served straight from the fridge, the cold marzipan layer is a bit stiff. Perfect at room temperature.
lindseymartin
29th Jul, 2013
Normally great GF fan but all five of us disliked this. The combination of rosewater with the almond did not work for us. And there was simply too much cream unless you are a major cream lover. It looked visually stunning, and I was pleased to use the first cherries we have ever managed to grow in the garden in the decoration, but I won't be making it again.
KartuliClaire
11th Jul, 2013
This was quick and easy to make and had so many different layers of flavour. It proved to be the perfect dessert for a friend's BBQ. I prepared the various parts in advance and assembled at the last minute, to guard against soggy pastry. One friend remarked that it was the dessert that kept on giving! Everyone loved it, even a confirmed marzipan-hater. Overall, absolutely stunning
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.