“No idea who Damien is….. But the pastry for this recipes was called ‘Damien’s Flaky Pastry’ so ‘Damien’s Flaky Pastry’ it remains. My guess is he must be one of ‘The Australian Women’s Weekly’ stable of chefs. I like his inclusion of orange zest in the pastry. I haven’t yet made this tart but, when I do, to enhance the orange flavour which blends SO well with berries, I intend to sneak in a teaspoon of orange juice in place of a teaspoon of the water. I found this recipe on The Australian Women’s Weekly website.”
1hr 30mins

Ingredients Nutrition


  2. Sieve the flour and icing sugar, sprinkle with salt and orange zest.
  3. Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
  4. Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
  5. Refrigerate for an hour before using to line tart casing.
  6. Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
  7. Allow to cool before lining with the frangipane.
  9. Cream butter, vanilla and sugar together.
  10. Work in 1 egg at a time until emulsified.
  11. Sift over the flour and almond meal and proceed to gently fold together.
  12. To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
  13. Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
  14. Allow to cool before serving.
  15. The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.

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