Summer Berries Fruit Tart
Serves 8
Ingredients
225g plain flour, plus extra for dusting
150g butter
75g caster sugar
1 egg plus 1 egg yolk, beaten
750g-1kg of your chosen fruit
Icing sugar, to dust
You will need a 23cm to 24cm plain or fluted shallow tart/flan tin.
To make the pastry, place the flour, butter and sugar in a food processor and blitz briefly until it resembles breadcrumbs. Slowly add the egg a little at a time until the pastry binds together. Knead very lightly on a floured surface to a smooth dough.
Roll out the pastry and line the tart tin. Trimming any excess pastry. Place in the fridge for 30 minutes (or up to 2 days) covered loosely with clingfilm.
Preheat the oven to 160oC/fan 140oC/gas 2-3. Place a baking tray in the oven to heat up.
To prepare the tart, work from the outside in, really packing the fruit into the pastry case and dust with a generous amount of icing sugar.
Place in the oven on top of the hot baking tray. Cook for 30 minutes before reducing the oven temperature to 140oC/fan 120oC/gas 1-2 and cooking for a further 45 minutes to 1 hour, or until the fruits are becoming golden on top.
Cool in the tin slightly before carefully removing and dusting again with icing sugar. Serve warm or at room temperature.
Serves 8
Ingredients
225g plain flour, plus extra for dusting
150g butter
75g caster sugar
1 egg plus 1 egg yolk, beaten
750g-1kg of your chosen fruit
Icing sugar, to dust
You will need a 23cm to 24cm plain or fluted shallow tart/flan tin.
To make the pastry, place the flour, butter and sugar in a food processor and blitz briefly until it resembles breadcrumbs. Slowly add the egg a little at a time until the pastry binds together. Knead very lightly on a floured surface to a smooth dough.
Roll out the pastry and line the tart tin. Trimming any excess pastry. Place in the fridge for 30 minutes (or up to 2 days) covered loosely with clingfilm.
Preheat the oven to 160oC/fan 140oC/gas 2-3. Place a baking tray in the oven to heat up.
To prepare the tart, work from the outside in, really packing the fruit into the pastry case and dust with a generous amount of icing sugar.
Place in the oven on top of the hot baking tray. Cook for 30 minutes before reducing the oven temperature to 140oC/fan 120oC/gas 1-2 and cooking for a further 45 minutes to 1 hour, or until the fruits are becoming golden on top.
Cool in the tin slightly before carefully removing and dusting again with icing sugar. Serve warm or at room temperature.
14 comments:
That looks so pretty and elegant. I'm glad your pastry came out OK, it's quite tough in these humid times we're having at the moment :S
Katie xox
OMG!!! such a delish lookin Tart, berries are so fresh and mouth watering.
Lovely tart! I just love summer berries.
these looks so beautiful and such a delicious look lovely
what an interesting idea - I've never seen fruit go straight onto the pastry without a layer of cream or custard.
Maria that looks so good :) I'm going to have to seriously reconsider about buying this book!
This is gorgeous Maria! Your pastry looks perfect!
Gorgeous tart!
Wow! What a gorgeous looking fruit tart. I think I'm going to have to get this book after all! :)
great tart, it looks lovely with the spinklying of icing sugar and is the perfect summer pudding. I keep flicking through her book, i'm very tempted to buy it!
Hi Maria, I have an award for you on my blog :)
Wow, this really couldn't be simpler, but it looks so elegant! Absolutely perfect for the time of year. Colour me a fan...
That looks fabulous! A shop bought one could not compare - so delicious! xxx
Another great bake from Jo Pratt's book. Looks lovely.
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