You could use almost any berry for this tart, though for flavour and variety my choice would be raspberries, blueberries and brambles. The almond-based sponge imbues the filling with a rich texture that works a treat with the sweet, crisp pastry.

For the best results with the pastry keep the ingredients as cold as possible – even placing the flour in the fridge for 30 minutes makes a difference. Also, if you can then work on a cold surface – metal or marble work best. This helps prevent the pastry warming up too much as you roll it out.

Always rest the pastry after you have made it. This helps the moisture in the pastry work with the gluten in the flour and give it elasticity, which makes rolling out much easier.

Mixed berries and almond tart

Serves 6

Pastry

180g plain flour

110g cold unsalted butter, diced

2 egg yolks

50g caster sugar

A pinch of salt

Filling

250g unsalted butter

250g caster sugar

250g ground almonds

100g plain flour

Juice and zest of 1 lemon

5 medium eggs

325g mixed fresh summer berries

To make the pastry sieve the flour into a large bowl. Add the butter and work it into the flour with your fingers until combined and resembling breadcrumbs. Add the yolks, sugar and salt and mix until the pastry comes together as a ball. Cover the pastry with clingfilm and place in the fridge for 1 hour.

Set the oven to 180C/160C fan/gas mark 4.

Once the pastry has rested, brush the sides and base of a 30cm loose-bottomed tart ring with a little oil then dust it lightly with flour.

Roll out the pastry until 3-4mm thick then line the tart ring with it, leaving the excess draped over the sides in case it shrinks. Prick the bottom of the pastry with a fork several times, cover with a disc of silicon paper and fill with baking beans. Place the pastry in the oven to blind bake for 20 minutes. Remove the baking beans and paper and cook for a further 5 minutes then remove the pastry from the oven and leave to cool for 10 minutes.

Lower the oven temperature to 160C/140C fan/gas mark 3.

For the filling, place the butter and the sugar in a food processor and blend until creamy. Mix in the ground almonds, flour, lemon juice and zest then add the eggs one at a time and combine thoroughly.

Arrange 250g of the mixed berries in the bottom of the pastry tart then spoon the almond mixture over the top. Place in the centre of the oven to bake for 50 minutes.

To serve, remove the tart from the ring and divide it into six slices. Serve with a spoonful of creme fraiche and a few of the remaining berries.