B E R R Y F R U I T T A R T
Nothing says summer like a beautifully decorated, berry tart. Served straight from the oven, there’s no better way to celebrate the season than with this beautifully balanced, sumptuous dessert…
SERVES: 4 PREP TIME: 15 COOKING TIME: 15
|I N G R E D I E N T S||M E T H O D|
3 cups plain flour
2 tbs caster sugar, for extra pastry,
and extra 1/4 cup caster sugar
250g unsalted butter, chopped,
for shortcrust pastry
1 egg, lightly whisked, for
shortcrust pastry and extra 1 beaten egg
250 grams Macro organic frozen
250 grams strawberries, hulled,
2 tbs vanilla custard powder
Step 1: Preheat oven to 190°c.
Step 2: Place flour, sugar and 1 tsp salt in a food processor. Pulse to combine. Add butter and
process until finely chopped. Add egg and, with the motor running, add enough iced water
(about 2-3 tbs) to just bring the dough together.
Step 3: Transfer to a lightly floured benchtop. Knead gently until smooth. Halve dough and
wrap each portion in plastic. Chill for 30 minutes.
Step 4: When ready to use, remove from fridge and allow to soften for 10 minutes before rolling.
Step 5: Roll out one portion shortcrust pastry until 4mm thick and use to line a 24cm fluted
tart pan with removable base. Trim excess and set aside. Gently toss raspberries and
strawberries with sugar and custard powder. Transfer mixture to pie shell and spread
evenly. To decorate, cut leaf shapes and thin strips from remaining pastry. Lay on top of
berries (see left). Glaze with 1 beaten egg. Bake for 25-30 minutes or until golden.
*Recipe thanks to Woolworths