300g mixed raspberries, blackberries and blueberries
125g SpinneysFood Caster Sugar
75g butter, melted, plus extra for greasing
3 filo pastry sheets, halved
50g ground almonds
3 SpinneysFood Free Range Eggs
100g plain flour
150ml double cream
½ tsp almond extract
SpinneysFood Icing Sugar, for dusting
Put the fruit and 75g sugar in a bowl. Gently toss, then macerate for 30 minutes.
Preheat the oven to 180°C, gas mark 4. Grease a 24cm, 1.2-litre loose-bottomed tart tin.
Place a filo sheet just off centre in the tin, allowing the pastry to slightly hang over the edge. Brush with butter and sprinkle with one-sixth of the almonds. Repeat with the remaining sheets until the tin is completely covered.
Whisk together the eggs, remaining sugar, flour, milk, cream and almond extract.
Scatter the fruit over the filo and cover with the batter. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Dust the clafoutis tart with icing sugar to serve.