I got this recipe from a friend which makes a gorgeous Almond and Blackberry tart. You can of course use raspberry if there are no blackberries in your local store. Check out the photos of the one I just made, it went down really well with my family.

• 175g icing sugar
• 50g plain flour (gluten free)
• 100g ground almonds
• 5 egg whites
• 175g melted butter
• Punnet of raspberries or blackberries
• Flaked almonds

Method

1. Heat the oven to gas mark 6
2. Bottom line and grease a 23 cm loose bottomed tart/flan tin. Or use weight watchers sprayable oil to cover the whole tin.
3. Sieve icing sugar and flour into bowl
4. Stir in the ground almonds
5. Whisk egg whites until frothy
6. Melt the butter, and then add this to the dry ingredients, stirring in the butter until its mixed
7. Whisk the egg whites again if they have lost their frothiness and fold them into the mixture
8. Pour the mixture into the tin
9. Top with blackberries and flaked almonds
10. Bake in the oven for 15 minutes, then turn down the oven to gas mark 4 and cook for another 15 minutes
11. Make sure it is golden brown, it may take 5 to 10 + minutes extra cooking time depending on your oven
12. I found the earlier you lift the tart out of the tin on its base, the less likely it is to stick to the sides and therefore it will keep the undulating shape of the outer tin.

To serve

This is excellent with double cream, whisked cream or icecream. Note that you can cut into 12 slices for 6.5 weight watchers points each, or into 16 slices for 4.5 weight watchers points each.