Blackberry and Almond Tart

For the pastry: place flour on the working surface and make a well. Cut butter into pieces and place in the well. Add eggs. Sprinkle with baking powder and sugar. Chop all ingredients well until crumbly and then knead into a smooth shortbread dough. Wrap in plastic wrap and refrigerate for about 30 minutes.

For the filling: rinse and dry blackberries, puree and strain through a sieve. Combine with sugar, eggs, butter and cream in a metal bowl and stir until creamy over hot water bath. Let cool.

Roll out 2/3 of pastry and line tart pan with it. Pour filling into it. Roll out the remaining dough. Place dough on the filling and press edges well. Combine egg yolk with 2 tablespoons of water and brush dough with it. Sprinkle with almonds and bake in preheated oven at 160°C (325°F) for about 45 minutes or until golden brown.