This tart is so very buttery and rich yet somehow summery and fresh too! It’s the perfect tart to take to a picnic, and if you pack a jar of whipped cream on iceyou’ll achieve true picnic hero status. 

Makes 25cm tart 

Ingredients:

2 sheets sweet short pastry, or make your own (see below) 

200g butter, softened

150g caster sugar

3 medium eggs

200g ground almonds

4 tablespoons plain flour

4 fresh peaches, peeled and quartered

150g fresh blueberries

1 tablespoon liquid honey or maple syrup

Instructions: 

Heat oven to 200 C and place a metal tray in to heat up. 

Line a 25cm loose bottom tart tin with the pastry. Sweet short pastry is very forgiving so just patch it up as you need to to get full coverage. Prick all over with a fork and chill in the freezer while you make the frangipane filling. 

To make the filling, cream the butter and sugar until light and creamy. Add in the eggs, beating well between each addition. Stir in the ground almonds and flour and mix until just combined. 

Spoon the frangipane into the chilled pastry, spreading it evenly. Top with the peaches and blueberries.  

Place tart on preheated tray and bake for 35 minutes or until filling is set and tart is golden brown. Cool. 

Brush top with warmed honey or maple syrup before packing up to take to the picnic. 

Serve slices with whipped cream. 

Shortcrust pastry

200g plain flour

Pinch salt 

100g butter

1 egg yolk 

2-3 tablespoons ice cold water

Blitz the flour, salt and butter in a food processor until it resembles bread crumbs. Drizzle in egg yolk and some of the iced water and continue to pulse and drip in remaining water until it comes together.  Turn out on a bench and bring it together to form a disc. Refrigerate for 30 minutes before using to line a tart tin.