This tart is super-simple to make and works just as well with coconut sugar as it does with the real thing. The almond filling just oozes Christmas-time and the berries make for a colourful and healthy topping. You will need:
1 sheet of ready rolled puff pastry
3 eggs, beaten
130g ground almonds
130g unsalted butter, cubed and at room temperature
130g coconut sugar
200g frozen blueberries & rasperries
a handful of flaked almonds
a few drops of almond or vanilla essence
Butter a quiche or other tart dish, getting the butter right into the flutes.
Roll the pastry out a bit and fit it to the pie dish, leaving an overlap at the edge of about 1 cm. Place a round of greaseproof paper onto the pastry and cover with baking beans. Cook in the oven at 180degrees for 10 minutes.
Meanwhile, use a food mixer to beat the butter and coconut sugar together. Then add the beaten egg slowly. Finally, gently fold in the ground almonds to combine and add the almond/vanilla essence. Remove the baking beans from the tart dish being careful not to spill them all all over the floor, which is what I normally do! Then dollop the mixture in and smooth it over. By hand, cover the tart in blueberries and raspberries and then sprinkle with the flaked almonds.
Cook on 180degrees for 30 minutes, or until golden. Check the inside is cooked with a skewer. Leave to cool - but definitely eat this delicious pud warm if you can. ;-)