zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Summer berry tarts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Summer berry tarts

    • Vegetarian
    • Preparation time: 20 plus cooling and chilling
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 35 minutes- 40 minutes plus cooling and chilling

    Makes: 8

    Ingredients

    1½ x 375g packs Jus-Rol Sweet Shortcrust Pastry
    400g strawberries, hulled
    150g raspberries
    150g blueberries
    2 tbsp apricot jam

    For the crème pâtissière:

    3 medium British Blacktail Free Range Egg Yolks
    1½ tbsp golden caster sugar
    1½ tbsp cornflour
    350ml whole milk
    1 vanilla pod, split and seeds scraped
    250g tub mascarpone

    Method

    1. Preheat the oven to 200°C, gas mark 6. Make the crème pâtissière by whisking together the egg yolks, sugar and cornflour in a heatproof bowl. Pour the milk into a saucepan, add the vanilla pod and seeds and bring to a simmer. Remove from the heat, strain through a sieve onto the egg mixture and whisk to combine. Return to the pan and set over a medium heat. Bring to the boil and cook for 2 minutes, whisking constantly. Transfer to a bowl, press a sheet of clingfilm onto the surface (to prevent a skin from forming) and leave to cool.

    2. Roll out the pastry and cut 8 x 17cm circles. Use these to line 8 x 12cm loose-bottomed flan cases. Line with baking parchment and baking beans and bake blind for 10 minutes. Remove the paper and beans and bake for 5-7 minutes more until golden. Leave to cool.

    3. Once the crème pâtissière has cooled completely, beat in the mascarpone then spoon or pipe the mixture into the pastry cases and top with the berries.

    4. Heat the jam in a small saucepan with 2 tbsp water. Pass through a sieve then use a pastry brush to paint the glaze onto the fruit. Transfer to the fridge to chill for 1 hour before serving.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary