Berry, rose water, almond & meringue tart

• pack marzipan500g g
• 1 x 23cm round tart case- ready-made or bake your own with bought shortcrust pastry
• pot double cream↗600ml ml
• icing sugar↗2 tbsp tbsp
• rose water↗2 tsp tsp
• small meringues5

  nests, crushed

• mixed berry↗600g g

  (we used raspberries, blackberries, blueberries and cherries)

• toasted flaked almond↗50g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter – use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.

2. 2

   Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.