260g plain flour

60g icing sugar

Pinch of salt

1 orange, zested

250g Devondale Unsalted Butter (cold)

50mL water

140g Devondale Unsalted Butter (softened)

140g caster sugar

1 vanilla bean or 1/2 teaspoon of vanilla essence

2 eggs

160g almond meal

2 tablespoon plain flour

2 cups of Perfection Fresh Raspberries

1 cup of Perfection Fresh Blackberries

Starting with the pastry, sieve the flour and icing sugar onto a cool bench, sprinkling with salt and orange zest.

Take the cold butter and grate it over the flour. Using your fingers, coat the butter in flour and separate any large clumps.

Make a well in the butter and flour mixture and pour in water.

Using the heel of your hand, push the butter into the flour and away from yourself. Pull the flour and butter back, repeating until you are left with a dough.

Wrap the dough tightly and place into the refrigerator to rest for an hour before using.

While the dough is resting, prepare the filling.

Beat the butter, sugar and vanilla together until pale. Whisk the eggs in gradually until smooth.

Sift almond meal and flour into the batter, gently folding to incorporate it.

Pre-heat the over to 170°C.

Roll the pastry on a floured surface to around 3mm in thickness.

Invert a fluted tart tin over the pastry and cut around the edges, leaving a 2cm border.

Push the pastry into the tin ensuring to get into the edges. Refrigerate for 10 minutes.

Once chilled, spoon the almond mixture into the cooked tart shells till it is approximately 3/4 full.

Scatter a generous amount of Perfection Fresh Berries over it. Bake in the oven at 170°C for 40-50 minutes and golden brown.

Allow to rest before serving. The Mixed Berry and Almond Tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.