Rustic berry tart with a perfect flaky golden buttery crust and a sweet and bitter strawberry, raspberry, blueberry and blackberry filling with a hint of lemon. This tart is amazingly simple and easy to make and tastes delicious served warm with some whipped cream or vanilla ice cream.
Rustic berry tart with a perfect flaky golden buttery crust and a sweet and bitter strawberry, raspberry, blueberry and blackberry filling with a hint of lemon. This tart is amazingly simple and easy to make and tastes delicious served warm with some whipped cream or vanilla ice cream.
Yields8 Servings Prep Time20 minsCook Time30 minsTotal Time50 mins
For the dough 225 g plain flour 115 g unsalted butter ½ tsp salt 1 tbsp brown sugar 1 egg yolk 5 tbsp milkFor the filling 1 cup strawberries, destined and cut in half 1 cup blueberries ½ cup blackberries ½ cup rasberries 2 tbsp brown sugar 1 tbsp maple syrup 1 tbsp plain flour 1 tsp lemon juice 1 tsp lemon zest 1 egg sugar for sprinklingTo serve whipped cream or ice cream
11. Place the flour, salt and sugar in a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand whisk).
Add in the butter and turn on the stand mixer on low until the butter has broken down to pea size amounts.
2. In a small bowl use a fork to whisk together the egg yolk and milk. Add the mixture to the flour and turn the stand mixer on low for a further minute or until the dough has formed a round ball.
3.Knead the dough about a minutes or so on a floured surface to form then wrap in clingfilm, press into a flat disc shape and leave in the fridge for at least 20 minutes to set.
4. Preheat the oven to 180C. In a large bowl place your berries, lemon juice, lemon zest, sugar and maple syrup. Combine together then add the flour and gently mix together.
5. Remove the dough from the fridge and leave 5-10 minutes to adjust to room temperature. Roll the dough out to about 15 inches round shape.Place the rolled out shape on a baking sheet fitted with baking paper.
6. Place your berry mix in the centre of the tart then fold over the edges of the dough to cover the edge of the fruit. Remove any uneven dough with your hands as you fold.
7. Beat the egg in a bowl and coat the folded dough with the mixture then sprinkle some sugar over. Place the tart in the preheated oven for 30-35 minutes or until golden. Serve warm with whipped cream or some ice cream.
1. Place the flour, salt and sugar in a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand whisk).
Add in the butter and turn on the stand mixer on low until the butter has broken down to pea size amounts.
2. In a small bowl use a fork to whisk together the egg yolk and milk. Add the mixture to the flour and turn the stand mixer on low for a further minute or until the dough has formed a round ball.
3.Knead the dough about a minutes or so on a floured surface to form then wrap in clingfilm, press into a flat disc shape and leave in the fridge for at least 20 minutes to set.
4. Preheat the oven to 180C. In a large bowl place your berries, lemon juice, lemon zest, sugar and maple syrup. Combine together then add the flour and gently mix together.
5. Remove the dough from the fridge and leave 5-10 minutes to adjust to room temperature. Roll the dough out to about 15 inches round shape.Place the rolled out shape on a baking sheet fitted with baking paper.
6. Place your berry mix in the centre of the tart then fold over the edges of the dough to cover the edge of the fruit. Remove any uneven dough with your hands as you fold.
7. Beat the egg in a bowl and coat the folded dough with the mixture then sprinkle some sugar over. Place the tart in the preheated oven for 30-35 minutes or until golden. Serve warm with whipped cream or some ice cream.
Ingredients
Directions
1. Place the flour, salt and sugar in a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand whisk).
Add in the butter and turn on the stand mixer on low until the butter has broken down to pea size amounts.
2. In a small bowl use a fork to whisk together the egg yolk and milk. Add the mixture to the flour and turn the stand mixer on low for a further minute or until the dough has formed a round ball.
3.Knead the dough about a minutes or so on a floured surface to form then wrap in clingfilm, press into a flat disc shape and leave in the fridge for at least 20 minutes to set.
4. Preheat the oven to 180C. In a large bowl place your berries, lemon juice, lemon zest, sugar and maple syrup. Combine together then add the flour and gently mix together.
5. Remove the dough from the fridge and leave 5-10 minutes to adjust to room temperature. Roll the dough out to about 15 inches round shape.Place the rolled out shape on a baking sheet fitted with baking paper.
6. Place your berry mix in the centre of the tart then fold over the edges of the dough to cover the edge of the fruit. Remove any uneven dough with your hands as you fold.
7. Beat the egg in a bowl and coat the folded dough with the mixture then sprinkle some sugar over. Place the tart in the preheated oven for 30-35 minutes or until golden. Serve warm with whipped cream or some ice cream.