Ballymaloe Desserts: JR Ryall's Stunning Almond Tart With Berries

The Head Pastry Chef at Ballymaloe House shares a versatile recipe for a stunning summer dessert …

Writer, hotelier and teacher Myrtle Allen began making these tarts for the Ballymaloe dessert trolley over half a century ago. The base couldn’t be easier to prepare; it literally takes a minute to mix the three ingredients together.

When baked, the tart bases can be stored in an airtight container for several days and the fruit can be arranged on top just before serving. The crisp almond base is conveniently gluten-free, which can be topped with any berries or seedless peeled grapes. Ripe peaches or nectarines are also delicious; just peel, slice and fan the fruit over the base.

Ingredients

For the almond base:

• 110g soft salted butter
• 110g caster sugar
• 110g ground almonds
• 450g raspberries
• 3 tbsp redcurrant jelly, to glaze
• 300ml whipped cream
• Sweet geranium leaves or fresh mint leaves, to garnish

Method:

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Place the butter in a bowl and cream well. Add the sugar and ground almonds then stir until everything is evenly combined. Be careful not to beat or over-work the mixture. Divide it between 24 shallow tartlet tins (I use two shallow flat-based bun trays that each have 12 wells) or two 17ó cm/7 inch sandwich tins.

3. Place the tart or tartlets in the preheated oven and bake for 10-15 minutes until golden brown. Larger tarts take approximately 25 minutes. Remove from the oven and allow to cool slightly before popping out of the tin.

4. If the tart or tartlets appear to stick to the tin and break when you attempt to pop them out, put them back in for a minute. When it warms up, they should pop out easily.

To assemble:

Arrange the berries over the surface of each tart or tartlet. Warm the redcurrant jelly in a small saucepan until it melts and gently brush over the fruit. Take care that the glaze does not drip onto the almond base or you run the risk of it losing its crispness. Fill a canvas piping bag fitted with a small star tip with the whipped cream and pipe around the edge of each tart or tartlet. Garnish with sweet geranium or fresh mint leaves.