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Summer berry tart
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Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Whip up a stunning summer berry tart with a luscious custard filling that's almost too beautiful to devour!
Ingredients:
  • 125.00 ml almonds, toasted
  • 500.00 ml plain flour
  • 4.00 gm baking powder
  • 125g butter, chilled, cubed
  • 4 to 80.00 gm chilled water
  • 187.50 ml apricot jam
  • 20.00 ml Amaretto (see note)
  • 500g vanilla custard, chilled
  • 250g strawberries, hulled, sliced
  • 120g fresh raspberries
  • 150g blueberries
Instructions:
  • In a food processor, finely chop almonds, then add flour, baking powder, and sugar and process for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Slowly add water, 1 tablespoon at a time, and process until the pastry starts coming together. Transfer to a floured surface, gently knead the dough, shape into a 2cm-thick disc, wrap in baking paper, and refrigerate for 20 minutes.
  • Preheat your oven to 200°C. Grease a 31 x 15cm rectangular flan dish that is 2cm deep. Roll out the pastry to a 4mm thickness between two sheets of baking paper. Line the base and sides of the flan dish with the pastry. Cover and chill in the refrigerator for 30 minutes before proceeding.
  • Prepare the pastry by lining it with baking paper and half-filling it with dried beans or rice. Bake for 20 minutes, then remove the baking paper and beans. Continue baking for an additional 10 minutes until the pastry is cooked through. Let it cool before using.
  • In a saucepan over medium heat, combine jam and Amaretto. Heat for 2 minutes until jam is melted. Strain mixture through a sieve. Fill pastry with custard, add berries on top, brush with jam mixture, and serve.

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