INGREDIENTS: 1/2 cup almonds, toasted 2 cups plain flour 1 teaspoon baking powder 1/4 cup caster sugar 125g butter, chilled, cubed 4 to 5 tablespoons chilled water 3/4 cup apricot jam 1 tablespoon Amaretto (see note) 500g vanilla custard, chilled 250g strawberries, hulled, sliced 120g fresh raspberries 150g blueberries INSTRUCTIONS: Process almonds in a food processor until finely chopped. Add flour, baking powder and sugar. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add water, 1 tablespoon at a time, processing until pastry just comes together. Turn onto a floured surface. Knead gently. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20 minutes. Preheat oven to 200°C. Lightly grease a 2cm deep, 31 x 15cm loose-based rectangular flan. Roll pastry out to 4mm-thick between 2 sheets of baking paper. Use to line base and sides of flan. Cover and refrigerate for 30 minutes. Line pastry with a sheet of baking paper. Half-fill with dried beans or rice. Bake for 20 minutes. Carefully remove baking paper and beans. Bake for a further 10 minutes, or until cooked through. Allow to cool. Place jam and Amaretto into a saucepan over medium heat. Cook for 2 minutes, or until jam has melted. Press through a sieve. Spoon custard into pastry. Top with berries. Brush berries with jam mixture. Serve. (Source: Australia's Super Food Ideas December 2006 / January 2007)
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