Berry, rose water, almond & meringue tart

Berry, rose water, almond & meringue tart

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(1 ratings)

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


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
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  • 500g pack marzipan
    Marzipan cake



    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


  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.

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Comments, questions and tips

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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.
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.
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
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