If you are unsure what to do with your surplus summer fruit or want to take advantage of the abundance of summer fruits still around now is the time to rustle up my Summer Berry and Cardamom Tart and even more perfect is you can freeze it for a taste of summer in the winter!
Ingredients (Serves 6)
300g Fresh strawberries
200g Fresh cherries
125g Fresh raspberries
4 Cardamom pods
1 tbsp Rose water
1 tbsp Cornflour
1 Egg yolk
1 tbsp Caster sugar
1 packet of shortcrust pastry (or see shortcrust recipe)
Instructions
- Pre-heat the oven to 180 degrees
- Wash all the fruit and pat dry with paper towel
- Hull the strawberries and leave whole (but if you have very large strawberries you may want to half them), then remove the stones from the cherries and half
- Split the cardamom pods and place the seeds into a pestle and mortar until finely ground
- Put the strawberries, raspberries and cherries in a bowl and add the ground cardamom, rose water and cornflour, then toss the fruit to coat in the cornflour but be careful not to break the fruit up too much
- For optimum results try to leave this mixture in the fridge overnight to macerate, but it’s okay if you don’t have time!
- Lightly oil or butter a loose bottomed tart case around 28cm or 11 inches in diameter
- (If you are making your shortcrust pastry please see recipe here)
- Next lightly flour your surface and rolling pin to begin rolling out your pastry; I like it to be around 3mm thick but if you aren’t confident rolling it this thinly then try 5mm
- The next trick is moving the delicate pastry to your tart case – if you lightly fold the outsides of the pastry into the middle all the way around you’ll have smaller parcel to move and it isn’t as likely to break
- Take this parcel and place in the centre of your tart case
- Then fold out the parcel of pastry over the edges and lightly press into the corners and up the sides – don’t worry if a bit breaks as you can patch it up with a little surplus pastry on the edges
- Roughly trim around the outside leaving about 1-2cm surplus
- Scrunch up a ball of baking paper, open up and re-scrunch a couple of times before placing into your tart with your baking beans (or dried beans/pulses work well too) on top
- Place in the oven for 10 minutes
- Remove the tart, take out the baking paper and baking beans, then trim the surplus pastry from the top using a sharp knife to get a neat edge
- Put your summer berry mixture into the bottom of the tart, evenly distributing the fruit
- With some of the surplus pastry that you trimmed off, you can now make this into strips or even cut out leaves and flowers if you are feeling really adventurous to put on top of the tart
- Beat an egg yolk lightly and brush an eggy coating over your pastry then sprinkle with a tablespoon of caster sugar for extra crunch
- Place back in the oven for 35-45 minutes, checking periodically
I love to enjoy with custard, cream or ice cream so pick your favourite! Would love to see what you think of this recipe and if you have some pictures remember to tag @boolovesbaking on Instagram!
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Boo 💚
