OH! Magazine - Australian Version January 2017 | Page 24

( OH YUM )

BREAKFAST BERRY TART
Enjoy this summer berry recipe from
Raspberries and Blackberries Australia.

Serves: 4

What you’ll need
1 sheet (25cm × 25cm) shortcrust pastry
2 tablespoon apricot jam
½ cup (60g) ground almond
25g butter, melted
1 small mango, peeled and sliced
1 egg yolk, for brushing
1 tablespoons brown sugar
2 tablespoons flaked almonds
100g blackberries
Crème fraiche, to serve

How to make them:
1. Preheat oven to 180°C. Place pastry on a baking tray lined with
non-stick baking paper.
2. Place jam, ground almonds and butter in a bowl, stirring until well
combined. Spread almond mixture over the pastry, leaving a 2cm
border. Top with mango.
3. Fold over the pastry borders to close. Brush pastry with egg yolk,
sprinkle with sugar and flaked almonds.
4. Place in oven and bake for 3 0 minutes. Then add blackberries to
the tart and continue to bake for another 10 minutes or until pastry
is golden and base cooked through.
5. Serve warm with crème fraiche.
For more healthy information including recipes visit
freshberries.com.au

24

OH! MAGAZINE ( JANUARY 2017 )