Fresh berry tarts
IngredientsFor the pastry:
- 175g (6oz) plain flour
- Pinch of salt
- 1tbsp caster sugar
- 100g (3½ oz) chilled butter, cut into slivers
- 1 egg yolk, plus 2tbsp cold water
- 16tbsp strawberry, raspberry or blueberry fruit conserve or jam (2 tbsp per tart)
- About 60g (2oz) fruit per tart: strawberries, raspberries or blueberries
- Crème fraîche, to serve
- 8 x 10-12cm (4in) tart tins
- Bakewell paper
- Baking beans
Cookery editor Sue McMahon, says: 'If you only have 4 tins, bake the pastry cases in 2 batches.'
- To make the pastry: Put the flour, salt and sugar in a food processor then add butter and pulse to a fine crumb. Add egg yolk and water and mix to a firm dough. Shape into a flat rectangle, then wrap in cling film and chill for 30 mins.
- Roll out pastry big enough to cut out five rounds easily, (3mm/¼in thick, or less). Cut out rounds just a little bigger than the tins. Line tins and trim edges. Knead trimmings and roll pastry again large enough to line three more tins. Prick pastry base and sides with a fork. Chill while oven heats up to gas mark 6 or 200°C.
- Line each pastry case with a square of Bakewell paper. Put in baking beans. Bake blind, on a shelf near the bottom of the oven, for 10 mins.
- Take out beans and paper and return to oven for 5 mins.
- Spread 2 tbsp of conserve in each tart. Return tarts to the oven for 15 mins. Cool in tins, then on a wire rack.
- When ready to serve, cut strawberries into wedges and arrange on top, or spoon on raspberries or blueberries. Dredge with icing sugar. Serve with crème fraîche.
Nutritional information per portion
- Calories 277(kcal)
- Fat 11.0g
- Saturates 7.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.