Servings

12

Cook

45 min

I made this when I found myself with a glut of berries and needed a simple dessert to take to a friend’s house.

Berry & Lemon Tart

INGREDIENTS
For the Pastry
  • 200g plain flour
  • 50g ground almonds
  • 125g unsalted butter, cubed
  • 1 medium egg
For the Lemon Custard
  • 70ml lemon juice
  • 300g crème fraiche
  • 2 large eggs
  • 50g caster sugar
For the Topping
  • 500g mixed fresh berries (I used strawberries, blueberries and raspberries)
  • 1 sachet of red quick jel
  • 200ml red currant juice
METHOD
  1. For the pastry, place the flour, almonds and butter into a food processor and pulse until the mixture resembles fine breadcrumbs.
  2. Add the egg and pulse again to combine then turn the mixture out onto your worktop and gently push together.
  3. Wrap the pastry in clingfilm and refrigerate for 30 minutes.
  4. Preheat the oven to 210C/190C fan. Grease a 26cm loose-bottomed, deep tart tin and line the base with baking parchment.
  5. Thinly roll out the pastry into a round a little larger than the base of the tin and use to line the tin. Pop the tin into the freezer for 20 minutes.
  6. Prick the base of the pastry all over with a fork. Crumple up some foil in a long sausage shape and lightly press around the sides of the pastry to stop the sides collapsing.
  7. Bake in the preheated oven for 20 – 25 minutes until golden brown. Remove the foil.
  8. Reduce the oven temperature to 140C/120C fan.
  9. For the lemon cream, beat together the lemon juice, crème fraiche, eggs and sugar and pour over the pastbase. Bake in the preheated oven for a further 35 – 40 minutes until soft set.
  10. DSC_0273
  11. Leave the tart to cool on a cooling rack.
  12. Place the tart on a serving dish and arrange the fruit over the cream.
  13. Prepare the quick jel with the red currant juice according to the manufacturers’ instructions and use to glaze the fruit.

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