Print Recipe

Summer Fruits Tart

  • Summer Fruits
  • Ingredients
    • 250g (9oz) plain flour
    • 125g (4oz) butter, at room temperature
    • 2 egg yolks
    • ½tsp salt
    • 4tbsps cold water
  • For The Filing
    • 4 baking apples, peeled, cored and cut into chunks
    • 175g (6oz) raspberries, blackberries, blueberries or mixed fruits
    • 75g (3oz) butter
    • 125g (4oz) light, soft brown sugar
    • 1 tsp cinammon
    • 1 free range egg white
    • 12 white sugar lumps, roughly crushed
Method

Central Heating Models: Set the oven thermostat to 180c.

To Make the Pastry

  1. Place all the ingredients into a bowl and mix together using one hand
  2. The mixture will be rather sticky, so place on a floured board and knead gently and the pastry will quickly become pliable and ready to roll out
  3. Wrap in plastic and leave to rest in the refrigerator until required

To Prepare the Filling

  1. Melt the butter in a pan and stir in the sugar and cinnamon, stirring until the sugar has dissolved. Add the apple chunks and cook for 5 minutes
  2. Remove the apples and toss the berries in the syrup, then remove
  3. Roll the pastry out to a large circle to line a deep pie dish, large enough to have a 5cm (2") excess border hanging over the edge of the pie dish
  4. Spoon the fruit into the case with a little of the syrup. Bring the edges up and over, it is meant to look ragged
  5. Brush the pastry edge with the egg white and scatter the crushed sugar all over the top
  6. Bake for 30-35 minutes as set out below
  7. Serve with creme fraiche

Central Heating Models: On shelf position 3 of the top oven.

Classic & 2 Oven Models: With the solid shelf on shelf position 2, bake on the grid shelf on position 4 of the roasting oven

Universal & 4 Oven Models: As above, or towards the top of the baking oven, using the floor of the roasting oven to finish off the base of the pie