Lucky Kitchen / Freeform Almond Berry Tart

Freeform Apple Almond Berry Tart


Lucky Australian Almond Meal
Lucky Natural Sliced Almonds


Serves 8 – 10
Preparation time – 25 minutes
Resting time – 45 minutes
Baking time – 40 minutes


1 1/2 cups plain flour
1/3 cup (75g) caster sugar
60g cold unsalted butter, chopped
50g cold copha or coconut oil
2 teaspoons apple cider vinegar
¼ cup (60ml) ice cold water
1 tablespoon polenta

2 teaspoons butter
600g (5) Granny Smith apples, peeled, cored & roughly chop
250g punnet strawberries, sliced in three
125g punnet fresh raspberries
125g punnet blackberries
1/3 cup (75g) caster sugar
1 extra-large egg & 1 tablespoon milk
½ cup (60g) Lucky™ Australian Almond Meal
1 tablespoon demerara sugar
1/4 cup Lucky™ Australian Natural Sliced Almonds


  1. Preheat oven 200°C (180°C fan-forced).
  2. Pastry – place the flour and sugar in a food processor bowl blend for 10 seconds, add the cold butter and coconut oil. Blend for a further 20 seconds or until the mixture resembles fine breadcrumbs. Pour mixture into a mixing bowl.  Combine vinegar and cold water, using a butter knife, bring the mixture together to form a rough dough. Don’t overwork. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Sprinkle a little flour onto baking paper. Roll out the pastry between 2 sheets of non-stick baking paper to a 5mm-thick 30cm round.
  4. Sprinkle a large, lined baking tray with polenta and place pastry on top.  Refrigerate for 10–15 minutes or until firm.
  5. Meanwhile, melt butter in a saucepan over a medium heat add apples and toss.  Cover with lid and cook for 5 minutes. Remove the lid and allow to cool completely. Apples should still have their shape.  Avoid a high heat as it will break down the apples and cause them to extrude lots of liquid. Allow to cool 10 minutes. If any liquid drain in a colander.
  6. Combine apples, strawberries, raspberries, blackberries, and sugar. Mix egg and milk together to create an egg wash. Sprinkle almond meal over the pastry, then leaving a 4cm border, top with the fruit mixture and fold over the edges of pastry, brush with egg wash and pleat slightly. Brush pastry top with egg wash and sprinkle with sugar and sliced almonds.
  7. Bake at 200 °C (fan forced) 180°C for 20 minutes then reduce temperature to 180 °C (fan forced 160°C) and bake further for 20 minutes or until the pastry is cooked through and golden.  If fruit starts to brown too much cover middle section with foil.


  • Almond meal sprinkled on the pastry helps to prevent the pastry from becoming soggy from the fruit
  • Coconut oil creates a flakier pastry, but if unavailable substituted with equal portion of unsalted butter.
  • Adding vinegar to pastry prevents the gluten from overworking in the pastry. Also, always add ice cold water.


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