Freeform berry tart

Freeform berry tart

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Pastry

Ingredients

Quantity Ingredient
300g plain flour
125g butter, diced
2 tablespoons caster sugar
1/2 cup ground almonds
1 egg, beaten
a little grated lemon rind
1 tablespoon rum

Filling

Quantity Ingredient
1/2 cup ground almonds
110g caster sugar
600g mixed berries
3 tablespoons icing sugar
whipped cream, to serve (optional)

Method

  1. Have all the ingredients at room temperature and place them in a bowl in the order listed. Handling the pastry quickly, mix all the ingredients together. This can be done by hand or in a food processor. Form into a round, wrap in plastic wrap and refrigerate for 1 hour before using.
  2. When chilled, roll out on a piece of baking paper to a rough 30 cm circle. Transfer to a large baking tray and chill for 30 minutes.
  3. Preheat the oven to 180°C.
  4. To make the filling, sprinkle the tart shell with the ground almonds and 1 tablespoon of the sugar. Spread the fruit over the chilled pastry, leaving a border about 5 cm wide.
  5. Fold the border over the filling, leaving a gap in the centre, and sprinkle the pastry with the remaining sugar.
  6. Bake on the lowest rack of the oven for 45 minutes or until the pastry is golden. Cool on the tray, allowing it to stand until just warm. Dust with icing sugar before serving with whipped cream, if liked.

Note

  • This is a rustic Italian way of making a fruit tart, which they call crostata. Other fruit can be used, such as plums; arrange them, cut side up, in circles, packing them tightly and reversing the direction of the fruit with each circle. Bake as directed.
Tags:
baking
bakery
margaret
fulton
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