Mixed Berries Frangipane Tart

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Mixed Berries Frangipane Tart
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[Tart dough]
1 egg yolk
2 tablespoon very cold water
1 1/4 cups plain flour
1/3 cup sugar
1/4 teaspoon salt
115g cold unsalted butter(cut into 1cm cubes)

[Frangipane(Almond Cream)]
90g butter
80g icing sugar
1 1/2 egg
90g almond powder
15g plain flour
1 tablespoon lemon juice
1 tablespoon rum liqueur
300g mix berries
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To make the tart dough, see on Blueberry Tart page.

Preheat the oven to 170°C.

To make the filling, in a bowl, beat the softened butter and icing sugar using an electric mixer on medium speed until smooth. Mix in the egg, lemon juice, rum liqueur and plain flour. Spread the almond cream mixture evenly over the bottom of the tart shell. Arrange the mix berries overlapping them.

Bake until the top is brown, about 30 - 45 minutes. Transfer to a wire rack and let cool. Remove the pan sides. Sprinkle with icing sugar.