Summer Fruit Torte

1. Combine the butter, almonds, flour, egg and 150g caster sugar in a food processor and mix until it forms a ball.
2. Press half the mixture into the base of a 20cm loose-bottomed cake tin, greased and lined.
3. Sprinkle 225g of the summer fruits on top of the mixture. Dot the remaining mixture over the fruit until it almost covers it.
4. Place in a preheated oven at 180°C, gas 4, for about 40-45 minutes until golden brown and firm to the touch. (You may need to cover with foil part way through cooking.)
5. Meanwhile purée 225g of the remaining fruit with 50g of sugar and the lemon juice. Stir in the remaining whole fruits.
6. Serve the torte lightly dusted with icing sugar and accompanied by the fruit sauce.

Tips

• Any mix of berries works: redcurrants, blackcurrants, raspberries, blueberries or blackberries.
• Serve with lightly whipped cream, crème fraîche or clotted cream ice cream.