Recipe of almond pie with Quetsche jam, fresh blackberries and cinnamon whipped cream

Ingredients

Recipe for 6 people / 45 min preparation + 1h resting

For the pastry:

- 250 g flour

- 125 g butter

- 50 g icing sugar

- 30 g ground almonds

- 1 egg

For the almond cream:

- 200 g of Damson Cherryplum & Cinnamon jam

- 200 g ground almonds

- 120 g butter

- 70 g sugar

- 3 eggs

For assembly:

- 200 g of Damson Cherryplum & Cinnamon jam

- 100 g fresh blackberries

- 80 g flaked almonds

For the whipped cream:

- 200 g whipping cream

- 30 g icing sugar

- 1 generous pinch of cinnamon

Instructions

Mix the flour, sugar and ground almonds. Add the butter in small cubes and rub it in. Add the egg and mix until you get a smooth dough. Shape into a ball, wrap in plastic film and let rest for 1h in the fridge.

Take the dough out 15 minutes before rolling it out thinly. Line the tartlet moulds, trimming the edges, and place back in the fridge. You can use our orchard fruit jams for the rest of the recipe.

Take the butter out 1h before preparing. Once softened, whisk with the sugar until creamy. Add the eggs one at a time, then the ground almonds.

Preheat the oven to 180°C. Take the tart shells out of the fridge and spread the Damson Cherryplum & Cinnamon jam over the bottom. Cover with almond cream and press the blackberries in without fully covering them.

Bake on the lower rack for 15 minutes. Take the tartlets out and cover them with flaked almonds. Bake again for 10 minutes. Remove from the oven and let cool.

Chill the whisk attachments, the whipping cream and the mixing bowl in the fridge for about ten minutes. Start whisking the cream slowly, gradually increasing the speed. Once it becomes firm, add the icing sugar and cinnamon. Keep chilled.

Serve each tartlet warm topped with a quenelle of whipped cream and enjoy immediately!