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Berry, rose water, almond & meringue tart

Berry, rose water, almond & meringue tart

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  • Preparation and cooking time
    • Prep: -
    • Cook: -
    • (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: per serving
NutrientUnit
kcal672
fat48g
saturates24g
carbs52g
sugars40g
fibre2g
protein8g
salt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2013

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A star rating of 5 out of 5.1 rating
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