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FRESH MIXED BERRY FREE-FORM TART

Ingredients

  • Prep 30 mins + chilling time
  • Cook 35 mins
  • Serves 6
  • 2 1/3 cups plain flour
  • 2 tbs icing sugar mixture + extra for dusting
  • Pinch salt
  • 200g chilled unsalted butter, cubed
  • 1/3 cup (approx.) iced water
  • 1 egg white
  • 1/2 cup almond meal
  • 750g fresh mixed berries (like hulled strawberries, blueberries, blackberries and mulberries)
  • 1 tbs caster sugar
  • 1 free-range egg, lightly beaten
  • cream or ice-cream, to serve

Directions

  • STEP 1 - To make pastry, place flour, icing sugar and salt into a food processor. Process to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add water and pulse until mixture comes together into a ball. Turn onto a lightly floured surface and gently knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
  • STEP 2 - Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Roll the pastry out between 2 sheets of baking paper to form a 35cm circle (leave the pastry edge untrimmed). Transfer pastry to a baking tray lined with baking paper. Lightly brush pastry with eggwhite. Sprinkle with almond meal, leaving a 6cm border around edge.
  • STEP 3 - Arrange berries on the pastry, leaving a 6cm border. Sprinkle berries with caster sugar. Fold the pastry border over the berries (leaving centre berries exposed). Brush pastry with beaten egg. Bake for 35-40 minutes or until pastry is crisp and golden. Set aside to cool for 10 minutes. Dust with icing sugar. Slice and serve with cream or ice-cream.

Recipe Ingredient

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