Red berry jamboree

Red berry jamboree

By
From
How to Cook Pastry
Serves
6-8
Photographer
Peter Cassidy

A wonderfully extravagant summer fruit and white chocolate tart for high days and holidays.

Ingredients

Quantity Ingredient
1/2 quantity Puff pastry
extra flour, to dust
1 egg
caster sugar, to sprinkle
salt

For the ganache

Quantity Ingredient
150g good quality white chocolate
150ml double cream
1/2 vanilla pod, seeds

For the berry purée

Quantity Ingredient
125g raspberries
2 tablespoons framboise syrup
1/2 lemon, finely grated zest

For the topping

Quantity Ingredient
125g small strawberries
125g raspberries
125g blackberries
85g redcurrants
1/2 quantity Apricot glaze, using redcurrant variation

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 4mm thickness. Using a large, sharp knife, cut out a 22cm circle using a plate as a template. Place the pastry on a baking sheet, cover with cling film and chill in the fridge for at least 20 minutes, or until firm. Heat the oven to 200°C.
  2. ‘Cut up’ the sides of the pastry. To create a border, use a small, very sharp knife to cut about halfway through the pastry about 2.5cm in from the edge. Prick the inner circle of the pastry all over, to prevent it from rising as it cooks and scallop the pastry edge.
  3. Using a fork, lightly beat the egg with a very small pinch of salt, then pass through a sieve into a bowl. Brush the pastry all over with beaten egg, avoiding dripping any down the sides.
  4. Bake in the top third of the oven for about 15–20 minutes until golden with a risen border. Remove from the oven and lightly brush the scalloped edge with beaten egg. Sprinkle with a little caster sugar, then carefully remove the pastry from the baking sheet and slide it directly onto the oven shelf, for the base to cook through and to lightly caramelise the sugar, about 5 minutes. If the middle of the pastry case has risen, gently press it down while still warm using the back of a tablespoon. Carefully transfer to a wire rack to cool.
  5. Meanwhile, to make the ganache, chop the chocolate into small pieces and place in a heatproof bowl. Pour the cream into a small saucepan, add the vanilla seeds and bring to a simmer over a medium heat. Pour the hot cream over the chocolate and stir gently until the chocolate has melted and the mixture is well combined. Remove from the heat and leave to cool until it begins to thicken a little around the edges, then beat gently with a balloon whisk until thickened a little. Do not beat it too vigorously, or it may curdle. Keep cool but do not refrigerate.
  6. To make the purée, put the raspberries, Framboise syrup and lemon zest in a small saucepan. Bring to the boil over a medium heat and cook rapidly until reduced to a thick purée. Pass through a sieve into a bowl, using a plastic spatula to make sure all the fruit pulp is pressed off the seeds. When cool, cover with cling film and chill in the fridge.
  7. To assemble the tart, spread the ganache carefully over the centre of the cooled pastry, leaving the border clean. Chill in the fridge for 10 minutes. Drizzle the raspberry purée on top of the chilled ganache and, using the back of a teaspoon, spread it out to the border. Don’t worry if it looks a little untidy.
  8. Hull the strawberries and arrange them with the other berries on top of the tart, making sure the different varieties are evenly distributed. Glaze the fruit with the warmed redcurrant glaze, avoiding the border. Place in the fridge to set for 30 minutes before serving.
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