Berry, rose water, almond & meringue tart
By Sarah Cook
A showstopper pud with a secret layer of chewy marzipan baked into the shortcrust base- impressive but so simple
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Prep:40 mins
Cook:25 mins
(depending on whether you bake your own pastry) - Serves 12
- Easy
Nutrition per serving
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kcal 672
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fat 48g
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saturates 24g
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carbs 52g
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sugars 40g
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fibre 2g
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protein 8g
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salt 0.3g
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 berries (we used raspberries, blackberries, blueberries and cherries)
- 50g toasted flaked almonds
Method
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.
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.
