Peanut butter and blackberry tart
Frangipane tarts will always be a staple in my dessert rotation. They are endlessly customizable and a good option for both casual and fancy settings. Here, I’ve gone for the classic sweet and salty combination that just always works. Peanut butter is a powerhouse of an ingredient on its own but when paired with a sweet jam, it brings a playfulness and nostalgia that I can’t get enough of.
Tip: Make up to 1 day ahead and store in an airtight container at room temperature.
This recipe is an extract from I'll Bring Dessert: Simple, Sweet Recipes for Every Occasion by Benjamina Ebuehi (Quadrille). Image credit Laura Edwards.
Next, why not try more recipes from Benjamina Ebuehi from the House & Garden recipe archive?
Yield
Serves 8-12
Ingredients
Ingredients
For the pastry
For the peanut frangipane
Method
Step 1
To make the pastry, add the flour, icing sugar, salt and butter to a food processor or large bowl. Pulse the mixture to get fine breadcrumbs or rub the butter into the flour with your fingertips until fine.
Step 2
Add the egg yolk and water and pulse again (if making by hand, make a well in the dry ingredients, add the egg yolk and water and stir with a table knife) until the dough starts to clump together.
Step 3
Turn the dough out onto a lightly floured surface and use your hands to gently bring it together. Pat it into a thick disc, wrap in plastic wrap and chill in the fridge for 2 hours or until firm.
Step 4
Roll out the pastry onto a lightly floured surface and use it to line a 23-cm (9-in) tart pan, leaving a bit of overhang around the edges. Prick the base with a fork and chill the tart in the freezer for 15 minutes. Preheat the oven to 190°C (170°C fan/375°F/gas mark 5).
Step 5
Line the tart pan with baking paper or foil. Fill with baking beans or uncooked rice and bake for 17 minutes, until the edges start to brown. Remove the baking beans and paper and return to the oven for 7 minutes. Remove from the oven and set aside to cool while you make the filling.
Step 6
For the frangipane, add the butter and sugar to a bowl and cream together until creamy. Mix in the peanut butter and vanilla. Beat in the egg, followed by the flour and ground almonds.
Step 7
Spoon the jam into the tart case, spreading it out evenly. Top with the frangipane and add the berries on top. Sprinkle with the peanuts and bake for 30–35 minutes until golden. Let it cool completely before serving.
