Summer berry tart

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Summer berries are excellent choice for making any type of desserts and tarts are no exceptions. The choice is huge – strawberries, blackberries, bluberries, raspberries, redcurrants – they all can be used well alone or mixed with each other. Summer berry tart looks stunning and makes the most of all the lovely summer fruits. With the basic ingredients and a bit of the skill, you can make this lovely dessert that will be a perfect serve for a warm summer day. The recipe is pretty much light and healty, and not even to mention all nutritional benefits of eating berries. Everybody will love it! And everybody will ask for more. Serve it chilled with tea or the glass of dessert wine.

Ingredients:

For pastry

225 g plain flour, plus little extra to dust

100 g cold butter, cubed

25 g icin sugar

1 egg

1 tbsp water

For crème pâtissière

3 eggs

75 g caster sugar

1 tsp vanilla extract

50 g plain flour

400 ml milk

For topping

400 g strawberries

225 g raspberries

225 g blueberries

6 – 8 tbsp redcurrant jelly

1 tbsp water

summer berry tart 1

Preparation:

Preheat the oven to 200°C. Put the flour, butter and icing sugar into a processor and whiz until the mixture resembles breadcrumbs. Add the egg and water and whiz again until it forms a smooth dough. Lightly dust a workung surface with flour and knead the dough for a few minutes or until it forms a smooth ball. Roll it out and use to line the tart tin. Chill while you make the crème pâtissière.

Put the eggs, sugar, vanilla extract and flour into a mixing bowl and mix with a wooden spoon until smooth. Add two tablespoonsof the milk and stir again. Heat  the remaining milk until just below boiling, than pour it into the mixing bowl and whisk until smooth. Return to the pan and gently heat, whisking until thick and nearly simmering, but don’t let boil.

For blind baking, cut a baking parchment circle just larger than the tin. Fold into a triangle and snipp the edge. Line the pastry case with the baking parchment, pushing it into the rim. Fill with dried beans or ceramic pie weights. Bake the pastry case blind for 20 minutes, then remove the weight and baking paper. Lower the oven temperature to 160°Cand return the tart case to the oven for 10 minutes to dry out. Set aside to cool.

Pour crème pâtissière into the tart case and arrange the fruit in circles on top. heat the redcurrant jelly and water together in a pan over a gentle heat, whisking until smooth. Brush the glaze over the fruit, then place the tart in the fridge and serve chilled.