Ingredients

• 75g/3oz butter
• 75g/3oz blanched almonds
• 75g/3oz caster sugar
• 350g/12oz redcurrant jelly, to glaze
• 1 tablespoon water
• 75g/3oz soft fruit, such as blackberries, blueberries and raspberries
•   whipped cream, to decorate
•   sweet geranium leaves, to decorate

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and base-line an 18cm/7in sandwich tin. Cream the butter in a bowl. Grind almonds and sugar in a food processor until the mixture resembles ground almonds. Add to the butter and mix lightly.
2. Spread mixture into tin and bake for 30 minutes until golden brown. Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
3. To make the glaze, melt the redcurrant jelly with one tablespoon of water in a small pan. Cook for 1-2 minutes, stirring gently - do not whisk or it will become cloudy.
4. Arrange the fruit on top of the tart and brush lightly with glaze. Decorate with rosettes of whipped cream and the sweet geranium leaves.

Notes