Berry Fruit Tart



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…



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




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