Summer berry season is in full swing this month. I’m looking forward to visiting our local pick your own farm as soon as we’re able to! This Summer berry tart combines crisp, vanilla scented pastry with smooth, sweet pastry cream and fresh mixed berries. It tastes of Summer in every bite. To make the tart, you will need:
- 200g unsalted butter, cold and cubed
- 350g plain flour
- 125g plus two tbsp icing sugar
- 1 tsp vanilla extract or seeds from half a vanilla pod/ bean
- 1 egg.
For the pastry cream see the recipe here.
For the topping: around 600g mixed Summer berries such as strawberries, blueberries, cherries, blackberries or currants, and edible flowers to decorate (optional).
First, make the filling following the steps in this post and set aside until completely cool. To make the pastry rub the cold butter into the flour until sandy in texture, then mix in the icing sugar and vanilla.
Add the egg and bring the mixture together into a smooth dough then flatten into a circle and cover. Chill in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 175C/ 350F/ Gas 4.
Roll out the pastry to 4 – 5 mm thick and carefully transfer it to the tart tin. Let the edges hang over (you can trim them after baking) and ensure the pastry is snugly fitted into all the curves of the pan. Prick the base with a fork and line with parchment and baking beans then blind bake in the oven for 15 – 20 minutes until golden and cooked through.
Remove from the oven and leave to cool completely, then trim away any untidy edges while still in the tin. Remove from the tin and spread with a generous layer of pastry cream and decorate generously with fresh berries.
Best enjoyed on the day of assembly, though you could make all the components ahead of time.
What are you baking this weekend?
Recipe via ScandiKitchen Summer.