(with thanks to Waitrose for this one!)
This delicious recipe is easy to make. It can be eaten hot or cold, travels well and uses seasonal summer fruits. Use frozen summer fruits when soft fruits and berries are out of season and cook for five minutes or so more.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Makes: 16 squares
Ingredients:
- 150g caster sugar
- 150g plain flour
- 150g ground almonds
- 150g butter
- 1 medium egg
- 150g raspberries and blueberries
Method
- Preheat oven to 180°C, gas mark 4. Place all the ingredients except the fruit in a food processor and mix until it forms a ball.
- Divide the mixture in half. Press one half into an 18cm square tin to cover the base. Sprinkle over the fruit. On a lightly floured surface, roughly press out the remaining mixture to the size of the tin. Place into the tin and press down lightly.
- Place the torte in the oven for 40-45 minutes, or until golden brown and firm to the touch.
- Allow to cool completely before cutting into 16 squares. Then pack the torte tightly into a plastic box, before dusting lightly with icing sugar. Serve with fresh whole strawberries.
