Almond and fruit tart

We recently had some interstate family friends visit for a weekend. My sister volunteered to make her delicious Vietnamese Royal noodle soup (Bun bo hue) so I opted to make dessert.
Not being a huge fan of Asian desserts, I thought to bring something everyone would like... something fruity and tarty :p

So I made an Almond and fruit tart. My picky brother really liked it so I can foresee myself making this again... soon...

I wanted to use blueberries for colour and because everyone loves them. But they were $9 :( used grapes instead 

For the delicious pastry:

This mix makes enough pastry for 2 tarts. You only need one for this recipe, so the other can be wrapped securely in gladwrap and frozen for up to 2 months

• 125g icing sugar
• 220g cold butter
• 375g bakers flour (or plain)
• 2 egg yolks, cold

1. Preheat oven to 170C and grease a tart tin
2. Add sugar, butter and flour to TM. Pluse Turbo 4-5 times (or Mix for 10 seconds on speed 6)
3. Scrape down sides of bowl and pulse another 5 tim es (or mix) until mixture is coarse
4. Add egg yolks and pulse Turbo (or mix) again until mixture is smooth and comes together in your fingertips
5. Divide the pastry in half and roll out one half on a lightly floured surface or mat. Gently press into the tart tin and trim off any excess. Keep it in the fridge for 20mins
6. Gladwrap the excess securely in the freezer and start working on the filling 
7. After the 20 minutes, line the pastry with baking paper. I weigh it down with dried lentils/beans. Blind bake for 10 minutes and then remove the beans/lentils and paper
8. Prick pastry with a fork and bake for another 5 minutes or until golden brown
9. Set pastry aside at room temperature to cool

For the filling:

• 250g butter, softened
• 250g sugar (I use raw or brown)
• 4 eggs
• 250g almond meal
• 50g plain flour
• Fruits and flaked almonds to decorate

1. Beat butter and sugar for 10 sec/sp4. Scrape down sides of bowl and beat again until combined
2. With TM running on sp 4, add eggs one at a time. Leave to mix for 20-30 sec after the last egg, scraping down the sides of bowl if necessary
3. Add almond meal and flour. Beat for 20 sec/sp 4, scrape down sides of bowl and beat again
4. Pour mixture into cooled pastry case. I like to sprinkle a little flaked almonds on top
5. Baked for about 1 hour or until firm in the centre
6. Decorate with fruit and flaked almonds. If you want, you can dust some icing sugar on top