Blackberry Tart

Preheat oven to 160°C Fan.

Place butter, flour and salt into a bowl of a stand mixer fitted with the paddle attachment and beat on low speed until the mixture resembles a fine crumb. Slowly add the water and continue beating on low until just combined. Form the dough into a disc shape, wrap in plastic and refrigerate for 20 minutes to rest.

Roll out pastry between 2 layers of baking paper to a thickness of 3mm. Remove one layer of paper and line the base and sides of a 23cm tart tin. Remove the other piece of baking paper and trim and discard any excess pastry overhanging the sides. Lightly spray a piece of foil with canola oil and lay on top of the pastry, oil-side-down. Fill the tart with pastry weights or rice and bake for 15 minutes. Remove weights and foil and continue to bake for a further 15 minutes until fully cooked.

For the filling, place the butter, icing sugar and almond meal in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add eggs, one at a time, until fully combined. Add flour, salt and mix until combined. Spread the blackberry jam over the base of the tart, then spoon over the filling and smooth the top. Scatter over blackberries evenly to cover. Bake for 40-45 minutes, or until cooked in the centre. Cool then unmould from tart tin. Serve with a dollop of double cream.