Summer Berry And Almond Tart - cooking recipe

Ingredients

2 sheets frozen pie dough, thawed
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 None eggs
1 cup ground almonds
1 tbsp self-rising flour
1/3 cup raspberry jam
7 oz mixed berries

Preparation

Preheat oven to 350\u00b0F. Grease and line a 13x4 inch tart pan with pie dough. Trim excess. Chill for 15 mins, until firm.
Line tart shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.
Meanwhile, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in ground almonds and flour. Spread jam over tart base and top with almond mixture. Arrange mixed berries over top. Bake for 20-25 mins, until golden.
Cut into slices and serve warm or at room temperature.