Mixed summer berry tart

Name: Mixed summer berry tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: Plain flour, for dusting; 500 g pack Jus-Rol Shortcrust Pastry Block; 8-10 cardamom pods; 250 g pack Waitrose Duchy Organic Soft Cheese; 125 g double cream; 25 g icing sugar; 225 g No.1 Speciality Strawberries; 225 g pack raspberries; 150 g pack blueberries; 150 g Tiptree Redcurrant Jelly

With an indulgently creamy filling, spiced with fragrant cardamom, Alison Oakervee's bake looks impressive and tastes delicious, but using ready-to-roll pastry means it’s really easy to make. It was baked in a rectangular tin here, but if you only have a round one, it’s fine to use that. You could make your own pastry, but the ready-made kind is so convenient that it's fine as a shortcut, and usually have a pack stashed in the freezer. If pushed for time, you could even use a Cooks’ Ingredients Sweet Pastry Case, and the whole thing will only take minutes to put together. If you’re entertaining, you can make the elements in advance, then fill and glaze the tart before serving.

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Vegetarian

Serves8
CourseDessert
Prepare15 mins
Cook25 mins
Total time40 mins
PlusChilling and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Plain flour, for dusting
500g pack Jus-Rol Shortcrust Pastry Block
8-10 cardamom pods
250g pack Waitrose Duchy Organic Soft Cheese
125g double cream
25g icing sugar
225g No.1 Speciality Strawberries
225g pack raspberries
150g pack blueberries
150g Tiptree Redcurrant Jelly

On a lightly floured surface, roll out the pastry to slightly larger than a 35 x 12cm rectangular, fluted, loose-bottomed tart tin (or a 21-23cm round loose-bottomed tart tin). Line the tin with the pastry. Keep any excess slightly overhanging the edges and prick the base all over with a fork. Line with baking parchment and baking beans, then chill for 30 minutes. Preheat the oven to 200ºC, gas mark 6.
Bake the pastry for 15-20 minutes. Lift out the parchment and baking beans and bake for 5 minutes more, until the base is cooked through and the sides are golden. Leave to cool completely. Using a small serrated knife, trim the excess pastry from around the edge and top of the tin.
Remove the cardamom seeds from their pods and grind to a powder in a pestle and mortar. In a large bowl using an electric handheld mixer or stand mixer, beat the soft cheese, cream, icing sugar and ground cardamom together until thick, smooth and evenly combined.
Evenly spread the cardamom-flavoured cream mix into the cooled pastry case. Thickly slice or halve the strawberries, depending on their size, before arranging the raspberries and blueberries evenly over the top.
Make a glaze by heating the redcurrant jelly with 1-2 tbsp water in a small pan, stirring occasionally, until melted and smooth. Brush this evenly over the fruit topping, allow to stand for about 20 minutes until set, then serve. The tart is best enjoyed on the day of making.

Cook’s tip

To make this tart in advance, bake the pastry case the day before and store in an airtight box, with the cream filling in a separate container. Assemble just before serving, so the pastry stays crisp and doesn’t go soggy. If cardamom isn’t your spice of choice, replace it with 2-3 tsp vanilla bean paste.

Typical values per serving when made using specific products in recipe