Berry Tart

A mouth-watering combination of crisp pastry, summer fruits and cream

Berry Tart recipeServes 6
Preparation 40 mins plus chilling
Cooking 35 mins
Per portion 472 kcals,
32g fat (17.6g saturated)
Suitable for vegetarians
Suitable for freezing

For the sweet flan pastry

1 egg yolk
2 tsp icing sugar, sifted
175g (6oz) plain flour
Pinch of salt
65g (2½oz) butter

1 egg yolk 
25g (1oz) caster sugar 
15g (½oz) flour 
½ tsp vanilla extract 
150ml (¼ pint) milk 
150ml (¼ pint) double cream, lightly whipped
2 tsp orange juice or sherry
450g (1lb) raspberries, strawberries or loganberries 
2 tbsp redcurrant jelly, melted

.

To make the sweet flan pastry

1 Mix egg yolk and sugar well together.

2 Sift flour and salt into a bowl. Add butter, cut into flour with a knife, then rub in with fingertips until mixture resembles fine breadcrumbs.

3 Mix to a stiff paste with yolk, sugar and 1–2 tsp cold water.

4 Turn out on to a lightly floured work surface. Knead quickly until smooth.

5 Wrap in a polythene bag or foil. Chill for at least 30 minutes before rolling out and using.

.

6 Roll out sweet pastry on a floured work surface.

7 Use it to line an 18cm (7in) deep fluted flan ring resting on a lightly greased baking sheet. Prick well all over. Line with foil (to prevent pastry rising as it cooks).

8 Bake at 200°C (400°F) Mark 6 for 15 minutes. Remove foil. Return flan to oven. Bake for a further 15 minutes until crisp and golden. Remove and cool.

9 Beat egg yolk and sugar together until thick and light. Stir in flour and vanilla and gradually blend in milk. Pour into a small saucepan and cook, stirring, until mixture comes to the boil and thickens. Simmer for 3 minutes. Remove from heat and cool.

10 When completely cold, fold cream and orange juice or sherry into custard. Spread custard mixture over base of flan case. 11 Arrange raspberries, strawberries or loganberries over custard. Brush berries with melted redcurrant jelly.

Recipe taken from The Dairy Book of Home Cookery.

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