Strawberry and Blueberry Tart Recipe

Strawberry and Blueberry Tart Recipes

Ingredients :

225g plain flour

pinch of salt

75g icing sugar

150g unsalted butter, diced

1 egg yolk


350g mascarpone

30ml icing sugar

few drops vanilla essence

finely grated rind of 1 orange

450-675g fresh mixed strawberries and blueberries

90ml redcurrant jelly

30ml orange juice

Method :

Sift the flour, salt and sugar into a bowl, and rub in the butter until the mixture resembles coarse crumbs. Using a round bladed knife, mix in the egg yolk and 10ml or 2 tsp cold water. Gather the dough together, then turn out on to a floured surface and knead lightly until smooth. Wrap and chill for 1 hour. Preheat the oven to 375F, Gas 5. Roll out the pastry and use to line a 2.5cm fluted flan tin. Prick the base and chill for 15 minutes. Line the chilled pastry case with greaseproof paper and baking beans, then bake for 15 minutes. Remove the paper and beans and bake for a further 15 minutes, until crisp and golden. Leave to cool in the tin.

Beat together the mascarpone, sugar, vanilla essence and orange rind in a mixing bowl until smooth. Tip the pastry case out of the tin, then spoon in the filling and pile the fruits on top. Heat the redcurrant jelly with the orange juice until runny, sieve, then brush over the fruit to glaze. This tart works equally well using either autumn or winter fruits as long as there is a riot of color and the fruit is ripe.

Serves 4 - 6

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