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Berry, rose water, almond & meringue tart

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

  • Prep: 40 mins
    Cook: 25 mins
    (depending on whether you bake your own pastry)
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 672
  • Carbohydrates 52
  • Saturated Fat 24
  • Sugar 40
  • Protein 8
  • Fat 48
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 672
  • Carbohydrates 52
  • Saturated Fat 24
  • Sugar 40
  • Protein 8
  • Fat 48
  • Fibre 2
  • Salt 0.3

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

  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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