Summer is almost here and I am so happy for that (although at the time of writing this post, the weather is glum). My local market is selling berries at a ridiculously cheap price, alongside some wonderful imported exotic fruit. This Summer Berry tart does take a little bit of time and I recommend that you allow the custard to fully cool, unlike me with my impatience and eagerness to try, hence it being slightly runny. Besides this little mishap, the taste of this Summer Berry Tart is phenomenal: crispy light pastry, vanilla custard and glorious summer fruits, different textures and flavours with every bite. Don't believe me, have a go at this for yourself.
|Summer Berry Tart|
|Summer Berry Tart|
Recipe for Summer Berry Tart, taken from Antony Wild Afternoon Tea.
Serves 6 - 8
For the Pastry
185g plain flour
116 g butter, diced
1 egg yolk
2 tbsp chilled water
For the Filling
3 egg yolks
50g caster sugar
2 tbsp cornflour
1 tsp vanilla extract
150ml double cream
800g summer berries
4 tbsp redcurrant jelly
2 tbsp raspberry liqueur.
1) To make the pastry, sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix the egg yolk with the chilled water and sprinkle over the dry ingredients. Mix to a make a firm dough.
2) Knead the dough on a lightly floured surface for few seconds, until smooth. Wrap in a clear film (plastic wrap) and chill for 30 minutes.
3) Roll out the pastry and use to line a 23cm/9inch round flan tin. Wrap in clear film and chill.
4) Preheat the oven to 200C/400F/Gas mark 6. Prick the base of the pastry, line it with baking parchment, fill with baking beans and bake on a tray for 15 minutes. Remove the baking parchment and beans and bake for 10 minutes more. Leave to cool.
5) To make the filling, beat the egg yolks, sugar, cornflour, flour and vanilla together in a large bowl.
6) Pour the milk into a pan, and heat gently until almost boiling. Slowly pour the milk on to the egg mixture, whisking all the time.
7) Pour the custard back from the bowl into the pan and stir constantly over a low heat, until it has thickened. Work quickly or lumps will form. Return to a clean mixing bowl, cover the surface with a piece of clear film and set aside to cool.
8) Whip the cream until thick then fold into the cooled custard. Spoon the custard into the pastry (pie shell) and spread out evenly.
9) Wash and dry the fruit, then arrange it on top of the custard.
10) In a small pan, gently heat the recurrent jelly and liqueur together until melted. Allow to cool, then brush liberally over the surface of the fruit. Serve the tart within 3 hours of assembling.
I am sharing this with Dom over at Belleau Kitchen who hosts a monthly challenge Simply Eggcellent. This months theme is anything goes, which means my tart can be shared in this fab challenge.
I'm also sharing my Summer Berry Tart to Perfect Patisserie Challenge hosted by The Crafty Larder and Baking Queen 74. The pastry is homemade, which is a perfect entry to this challenge.