Berry tart with frangipane and lemon creme

A very delicious summer tart! Nice flavours and bright colors.







Crust:

200g flour

120g butter

80g sugar

zest of 1 lemon

vanilla

1 egg yolk



Creme patissiere:

3 egg yolks

50g sugar

1tb.s. flour

1tb.s. cornflour

250ml milk

zest of 1 lemon

juice of 0,5 lemon



Frangipane:

85g ground almonds

30g butter

50g sugar

zest of 0,5 lemon

1 egg



Decoration:

450g (defrosted) blackberries or raspberries







Mix ingredients for the crust, form a ball and chill for at least an hour.

Whisk egg yolks and sugar, add flour and zest. In a pan bring milk to a boil, pour it over egg mixture, whisk and place over heat, thicken and set aside, adding lemon juice. Chill.

For frangipane mix all ingredients.

Now mould the dough into 25cm springform, prick with fork and put into freezer for an hour.

Take it out, spread creme over it (reserving 1/4). Spread frangipane (using piping bag) over creme carefully.

Bake at 180C for 30 minutes.

Let it cool. Now cover the top with reserved creme, arrange berries. Serve!