This lovely pudding is made very simply without an oven. You can use any berry, adjusting the sugar depending on the tartness of the fruit.
Frying-Pan Berry Tart
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
- 225g shortcrust pastry
- 200g raspberries (you could also use blackberries or gooseberries)
- 1–2 tbsp demerara sugar
- 30g butter
- Roll out the pastry until 3mm thick and cut into a circle to fit a 25cm-diameter, heavy-based frying pan. The pastry ought to be room temperature – if it's too cold, it will crack when you try to fold it. Spread the berries over one half of the pastry and sprinkle with sugar to taste. Dampen the edge of the pastry with water and carefully fold it over to enclose the fruit. Seal the edges well by crimping together.
- Put half the butter in the frying pan over a medium heat. When it's foaming, put the pie in the pan and fry for about 5 minutes or until golden and crisp underneath. Add the remaining butter to the pan, flip the pie over and continue cooking for 5 minutes or until the pastry is golden and crisp and the fruit is soft (test by plunging a knife into the pie). Serve hot or warm, with cream.