Name: Berry, rose water, almond & meringue tart
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12
Cuisine: British
Ingredients: 500g pack marzipan; 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

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Berry, rose water, almond & meringue tart

Berry, rose water, almond & meringue tart

Sarah Cook

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Serves 12

Easy

Prep: 20 mins - 40 mins

Cook: 5 mins - 25 mins

(depending on whether you bake your own pastry)

A star rating of 5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

500g pack marzipan
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

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Nutrition: per serving

kcal672
fat48g
saturates24g
carbs52g
sugars40g
fibre2g
protein8g
salt0.3g

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.

Recipe from Good Food magazine, July 2013

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A star rating of 5 out of 5.2 ratings

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