Summer courgette & tomato gratin
Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese
Berry, rose water, almond & meringue tart
- Preparation and cooking time
- Prep: -
- Cook: -
- (depending on whether you bake your own pastry)
- Easy
- Serves 12
Skip to ingredients
- 500g pack marzipan
- 1 x 23cm round tart case- ready-made or bake your own with bought shortcrust pastry
- 600ml pot double cream
- 2 tbsp icing sugar
- 2 tsp rose water
- 5 small meringuesnests, crushed
- 600g mixed berry(we used raspberries, blackberries, blueberries and cherries)
- 50g toasted flaked almond
Nutrition: per serving
- kcal672
- fat48g
- saturates24g
- carbs52g
- sugars40g
- fibre2g
- protein8g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter – use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.
step 2
Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.
