Mulberry bakewell tart

I’m not given to risking mulberries’ wonderful flavour in baking, but this tart, with the frangipane filling, brings out their best. It works well with blackberries and raspberries too. If you are dozy enough to upend your tart on the work surface, as I did when last J made it, get a plate under it quickly and flip it right side up, scoop the filling in and press it down. While it may look a little rustic, it glues together remarkably well.